Grandma Rose’s Potato Salad

I usually use about 5# of potatoes, red or russet. If they look icky, I'll peel them. I cut them up either in chunks or slices and then cook for about 10 min in lightly salted water or until tender. Do not overcook or the potato salad will be mushy. I then drain and cool them. I hard boil at least 6 eggs, depending on how many eggs you like. I cut up 2 stalks of celery and as much onion as you like. I usually use 2 large onions (Gene likes onion). In a 2-cup liquid measuring cup, I measure 1/4 cup vegetable oil, 1/4 cup sugar, 1/4 cup apple cider vinegar and 1/4 cup mustard. I add about 2 tsp season salt, 2 tsp celery salt, 2 tsp paprika and 2 tsp pepper. I blend together and add about 1 cup mayo/Miracle Whip combo or whatever I have on hand. Gene seems to like Miracle Whip better. Stir into cooled potatoes, celery and onion. Add chopped up eggs. When it's been chilled awhile, I taste. If it is too sweet I add more mustard (Gene likes a lot) or maybe some dill pickle juice, depending on how soupy or firm the potato salad seems. The 1/4 cup part is from Gene's mother and the rest is simply adjusting the seasonings to what you like. I tried to measure everything this time so I could write this recipe. Believe me, it took me years of trial and error, although Gene never complains. I don't particularly like potato salad, so I guess when I think it tastes okay, then it is okay. Good luck :)

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Step 1

- Stir mixture along with celery and onions into cooled potatoes

Step 2

- Add chopped hard boiled eggs

Step 3

- After it's been chilled, add more mustard or some dill pickle juice if it is too sweet