Yellow Potato Salad

About:

This was one of the first recipes my mom ever taught me how to make. I loved it as a kid, because I love potatoes, mustard, and pickles! So I made this for this fourth of July this year and my family enjoyed it. I have no photo of this recipe because, well, potato salad isn’t very photogenic 😛 This recipe also calls for eggs, so depending on what type of vegetarian you are, you may or may not eat this recipe. Although I do cook a lot of vegan recipes, I keep dairy products in my diet sometimes (including eggs) so if you’re like me, this will be a good recipe for you. It’s also quick, easy, and fun to make!

Total time: 35 – 40 minutes (for boiling the potatoes, mostly)

Ingredients:

5-6 medium-small potatoes, diced and peeled

1/2 onion, chopped

2  1/2 whole dill pickles, chopped

2 boiled eggs, diced

1 (4 ounce) jar sliced pimentos

6 tablespoons Miracle Whip (I use light; mayonnaise also works)

1 tablespoon yellow mustard

1/4 teaspoon celery salt

Salt and pepper to taste

Paprika

Preparation:

1. Place the diced potatoes into a large sauce pan. Cover them with water and bring them to a boil. Once the potatoes reach a full boil, cover and reduce the heat to simmer. Let them simmer for 15-20 minutes or until tender.

2. While the potatoes are boiling, go ahead and chop the pickles, onion, and boiled eggs.

3. Once the potatoes are tender, remove from heat and drain them. Place the drained potatoes into a large mixing bowl.

4. Add the pickles, onion, boiled eggs, pimentos, Miracle Whip, yellow mustard, celery salt, and salt and pepper into the mixing bowl with the potatoes. With a large spoon, mix vigorously until the consistency of the potatoes is smooth.

5. Sprinkle the top of the potato salad with paprika and serve.