This is the potato salad I grew up with. Mom made it as a side for baked ham, and for picnics.
Cook 6 to 8 medium russet potatoes
When cool, peel and cube
1 to 2 stalks of celery, finely chopped
Small onion, finely chopped, (don't use too much or it will overpower the salad)
5 to 6 small sweet pickles, finely chopped,
1 to 2 hard-boiled eggs, chopped
In a bowl combine:
Hamburger relish, if unavailable maybe use chili sauce
Hot dog relish, if unavailable you can use mustard
Sweet pickle relish
1 teaspoon of cider vinegar
1 teaspoon of sugar
Salt and pepper to taste
Mix well and add to potato mixture.
You should make enough to coat the potato mixture, but not have it swimming in it. You want enough for potatoes to absorb it but still have it moist, not dry. Taste and add more of what you think it needs.
Chill for 3 - 4 hours so sauce can soak into potatoes. If it looks dry, you can add a little milk.
Lynnette (Debbie) | Unicorn Fiber Arts | Timotheus (Tim)
Copyright by Debbie & Tim Coyle