Recipe for Grandmas Potato Salad 
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Yield:
1
Ingredients:
Amount Ingredient
8 x potatoes (preferably Yukon Gold) cooked, peeled, cubed (3/8"-1/2")
4 x hard-boiled eggs - chopped
6 x sweet midget pickles (blended into something like paste - or very finely
chopped)*
3 x heaping table serving spoons miracle whip
pickle juice (enough to flavor - probably 2-3 TBSP)(from midgets pickles)
1 tbl sugar
1 tbl mustard
1/2 x 1 tsp celery seed
1 x (2-3") onion - (blended into something like a paste - or very finely
Instructions:
Instructions: Salt - to taste (needs a LOT as potatoes eat up the salt)

probably more miracle whip to adjust consistency.

Combine miracle whip, pickle juice, mustard, salt, celery seed, finely chopped midget pickles, pickle juice and onions.

Mix well.

Put about 1/4 potatoes and 2 chopped eggs in bowl.

Add all sauce and mix lightly (dont want "mashed" potatoes).

Add another 1/4 potatoes and 1 chopped egg and mix lightly.

Repeat 2 times.

Refrigerate to blend flavors

*I have a hand blender with a jar attachment and I place the chopped onions and pickles in it and blend away.

Teeny chunks are ok too, but flavors blend better when smaller.

**I also cook the potatoes with jackets on and the hard boiled eggs the night before. Refrigerate until you make it.

This is VERY tried and true - and loved by everyone to whom Ive served it.

If you make the potatoes and eggs the night before, it is really quick to put together in the morning. Remember the longer it sits the better the flavors meld and the yummier it is.

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