My Grandma’s Been Making This Potato Salad for 50 Years and No Other
My Grandma's Best Potato Salad Recipe. 2 celery stalks (ribs) , diced. 20 oz (about 2/3 of a 30 oz jar) of miracle.
My Grandma’s Been Making This Potato Salad for 50 Years and No Other
Cover and cook until tender, about 20 minutes. 20 oz (about 2/3 of a 30 oz jar) of miracle. 1 medium onion, finely diced. 6 medium white potatoes or yukon golds , about 2 ½ to 3 pounds, skin on and quartered. Place potatoes into a large pot and cover with salted water; 1 1/2 10 oz jars of sweet tiny midget pickles. 2 celery stalks (ribs) , diced. 5 lbs of russet potatoes. Place potatoes in a stockpot and cover with water. 3 pounds of potatoes, peeled, cooked, and chopped (see note below about cooking the potatoes) 4 eggs, hard boiled.
2 celery stalks (ribs) , diced. 5 lbs of russet potatoes. Cover and cook until tender, about 20 minutes. 1 medium onion, finely diced. Place potatoes in a stockpot and cover with water. Place potatoes into a large pot and cover with salted water; 20 oz (about 2/3 of a 30 oz jar) of miracle. 3 pounds of potatoes, peeled, cooked, and chopped (see note below about cooking the potatoes) 4 eggs, hard boiled. 2 celery stalks (ribs) , diced. 6 medium white potatoes or yukon golds , about 2 ½ to 3 pounds, skin on and quartered. 1 1/2 10 oz jars of sweet tiny midget pickles.
