Sure thing. This is the original recipe that’s for a crowd.
Proportion to requirements.
Mrs. Miller’s Potato Salad (Safford, AL).
10 lb potatoes - peeled - cooked whole or in halves.
Cook potatoes in salted water with 1/2 cup vinegar.
Cube after cooking and cooling.
Let cool completely before mixing with dressing.
Dressing:
8-10 eggs boiled and either ground or mashed with a fork but NOT chopped. (I use a ricer).
Mayonnaise (to taste).
1 Tablespoon prepared mustard.
1 bunch celery chopped.
Onion powder (to taste - (no fresh onion).
4 oz. chopped pimento.
Chopped sweet pickles (to taste - I like bread and butter best).
Morton’s seasoning salt (to taste)
Mix all the above and add cooled potatoes. (I think it’s always best to mix tater salad by hand using a pair of thin, food prep plastic gloves)
(I like crunch (pickles/celery) in every bite of potato salad)
That looks very good. I like crunchies in my ‘tater salad, too.
I’ve never seen the potatoes cooked in vinegar; is that done?
-JT