Eggy Potato Salad
This is just a good ole-time classic potato salad, the kind you used to see everywhere at church suppers and picnics, with lots of satisfying eggy taste. One forkful will bring memories flooding back.
- Wash the potatoes, leave unpeeled (or peel, if you are feeding that kind of picky crowd.) Quarter them, lower carefully into salted already boiling water, and cook until just tender to the tip of a knife, about 15 minutes. Tip out into a colander in the sink to drain and start to cool.
- Crack the eggs into a microwave-save jug or bowl; prick the yolks with the tip of a steak knife, or pin, or something else sharp, so they won't explode. Cover with a small plate or plastic wrap, and microwave for about 30 seconds or until fully set and cooked (every microwave is so different.) Take out, set aside to cool a bit.
- In a quite large bowl, mix the Miracle Whip, mustard, celery seed, salt, pepper. Slice the celery and chop the onion and pickles; add them to the bowl. Chop up the egg, mix it up a bit with a fork, then add to the bowl, and mix everything in it up.
- Chop the potatoes up into 1 or 2 inch (2.5 to 5 cm) pieces. Add to bowl, fold in carefully so as not to break the potato.
- Put covered in fridge to chill for at least 3 to 4 hours; the longer the better of course. Before putting in fridge, you can if you wish transfer to a smaller bowl that you'll later serve in.
- Serve cold straight from fridge, or, if you want, set out a bit before to bring slightly to room temperature.
- Can be made a day ahead safely if you use Miracle Whip or a commercial mayonnaise. (Not safe to make it that far ahead with homemade mayonnaise.)
For the potatoes, you'll want about 2 ½ pounds (about 1 kg), roughly 6 to 7 medium-sized potatoes. You want salad-type potatoes, not baking (aka floury) potatoes. Baking-type potatoes will betray you and fall apart. If the type of potato isn't indicated at your store, you are generally safe with ones with yellowy flesh inside them. We like it with the potatoes left unpeeled -- we feel it adds to the taste and nutrition -- but suit yourself. If you don't have Miracle Whip, use mayonnaise, just add an extra teaspoon of mustard, or something to supply the zip / tang that the mayo will be missing. Instead of the yellow, American mustard that North Americans use on their hotdogs, you can use another slightly tangy mustard such as Dijon, etc. For the pickles, try a sweet mix, or bread and butter pickles. Or for a tangier rather than sweeter taste, try dill pickles. Instead of microwaving the eggs, you can hard boil them, if you are one of those blessed with the knack of doing that. Over time, as you get to know the recipe, you can adjust upwards or downwards the amount of pickles, mustard, etc., to suit various crowds. But once you arrive at a formula that you and everyone like, change with caution or you'll get complaints!
Tried this recipe?Let us know how it was!