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Aunt Joan's Potatoe Salad
• 3 lb Potatoes (Idaho, Russets or Red) • 3 Tbs vinegar
• Miracle Whip or Dukes Mayo-enough to make quite moist • 2 boiled eggs
• yellow mustard• 2 onions
• Dash salt• 2 stalks of celery
• Dash pepper
• 2 Tbs sugar
InstructionsBoil potatoes. Salt when cooking. Cut as soon as cool enough to touch
mix wet ingrediants together. Add sugar and vinegar to sweeten and sour. Put these on potatoes while they are still a little warm. Refrigerate overnight is best. After cool or next day add:
finely chopped celery
Radishes for color
Green pepper if you like it
If salad is too dry add more mayo.
NotesNumber of Servings: Time to Prepare: