Thursday, 3 January 2008

Dill Pickle Potatoe Salad

Enough potatoes to fill up a medium sized pot when cut up into approximately 1 to 1-1/2 inch chunks
1 Cup Miracle Whip®
1 Small carrot
2 or 3 florets of broccoli
2 Large dill pickles
1/4+ Cup dill pickle juice
1 Teaspoon standard yellow mustard
2 Hard boiled eggs

Boil potatoes until cooked but NOT even close to mushy. I use any kind of potatoes that are around. I like new potatoes because then you don't have to peel them. I usually hard boil the eggs with the potatoes. In the meantime, grate carrots and cut broccoli and dill pickles into tooth size pieces.

Mix Miracle Whip®, carrots, broccoli, dill pickles, dill pickle juice and mustard together. Mixture should be of thick salad dressing runnyness. Add more Miracle Whip® or pickle juice as is required.

When the potatoes are cooked, pour Miracle Whip® mixture over potatoes & sliced hard boiled eggs and mash with a potato masher. DO NOT OVER MASH; small chunks are desirable.

Place mashed potatoe mixture into bowl and sprinkle with paprika.

Best left in the refrigerator until everything has cooled down.

This is NOT a good thing to make if you are on a diet.