Potato salad reminds me of summertime, we have birthday parties, family gatherings and 4th of July. You can make a lot of potato salad and not have to worry, because left overs are great to have. It is a side dish that goes great with almost anything. You definitely can make a lot of it so you and your loved ones can enjoy!
6 large eggs
3 celery stalks chopped
1/2 onion chopped
4 pickle spears chopped
1/4 cup Mayo (add more if needed)
1/4 cup Miracle Whip
1 tbsp Mustard
2 tsp smoked paprika
1 tsp cayenne pepper
salt, garlic powder and pepper to taste
In a pot, add the potatoes skin on, eggs and add water. Over high heat, bring the water to a boil. Once the water begins to boil, cover with lid and reduce to medium heat. Cook the potatoes 25 - 30 minutes just until fork tender.
It is best to do this ahead of time, you want time to allow the potatoes to cool. You can do two different things to chill the potatoes.
1) Strain from water, then allow to cool to room temperature and place in refrigerator. Let chill until ready to assemble.
2) Strain from water, place in a bowl and add a few pounds of ice and 4 cups of water to fast chill the potatoes.
Once the potatoes have been cooled, peel the skin off the potatoes. You can leave the skin on if you prefer.
Cut eggs in half and separate egg yolks from egg whites.
Cube the potatoes and the egg whites.
In a bowl with your egg yolks, add in the mayo, miracle whip, mustard, paprika, cayenne pepper.
season with salt, garlic powder and pepper to taste.
combine all of the remainder of the ingredients and check for seasoning.
Season to taste and Enjoy!