Down Home Potato Salad is one of our favorite ways to enjoy Potato Salad. This wonderful old-fashioned recipe has texture, taste and appearance! It's perfect for summer holidays, backyard BBQs, family reunions and potlucks. Everyone will rave over this salad and you'll go home with an empty bowl! This salad is gluten free.
8mediumred potatoescut into ¼” to ½” pieces, cooked until still firm, not mushy
3ribscelerycut into diagonal slices
4oz. jarpimientoschopped and drained
1/4cupsweet pickle relish
1/4cupgreen pepperchopped (yellow or orange bell peppers will also work)
5hard-cooked eggschopped
2tbsp.sweet pickle juice(you will probably have to spoon from a jar of sweet pickles to get enough for the recipe).
1smallonionminced
1/2cupMiracle Whip(no substitutes)
1tbsp.prepared hot spicy mustard
1tsp.Lawry’s seasoned salt
3hard-cooked eggssliced, for garnish
1/2tsp.paprikafor garnish
Instructions
Boil potatoes until just barely tender.
Boil eggs until hard boiled; cool, peel eggs.
Toss potatoes, celery, pimientos, relish, green pepper, chopped eggs, sweet pickle juice and onion.
Stir in Miracle Whip, mustard and seasoned salt.
Garnish with egg slices and sprinkle with paprika.
Notes
NOTE: This salad requires sweet pickle juice to achieve maximum taste. You may get enough juice from the sweet relish jar. But if not, you will need to have a jar of sweet pickles on hand to make this salad.
Recipe adapted from Betty Crocker recipe card file, circa 1970s.