Midwest Potato Salad

 

 

2
pounds new potatoes
5
large eggs
1/2
cup diced (1/8-inch) celery (2 small ribs)
1/2
cup diced (18-inch) onion (1 medium)
1/2
cup diced (1/4-inch) sweet gherkins
1
cup mayonnaise - type salad dressing ( Miracle Whip)
2
tablespoons cider vinegar
1
tablespoon prepared mustard
1
teaspoon salt
1/2
teaspoon paprika (optional)
1/4
cup sweet pickle juice
1/2
cup sour cream

 

 

Scrub potatoes in cold water and boil in their skins until tender - 20 minutes.  Peel and dice 1/2 - inch thick.  Hard - cook eggs.  Shell the eggs and dice 1/4 - inch thick.

 

In large bowl, stir together celery, onion, gherkins, salad dressing, vinegar, mustard, salt, paprika and pickle juice.  Fold in potatoes and eggs.  Add sour cream.

 

Refrigerate overnight to allow flavors to blend. 

 

Makes about 1 1/2 quarts.