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6 lbs red potatoes
2 large red onions
32 oz Miracle Whip
1/2 c sweet pickle juice
1 c sugar
1 T celery seed
pinch of salt
12 hard boiled eggs
1 lb bacon

Place the potatoes in a large sauce pan, cover with water, bring to a boil. Once the potatoes are tender when poked with a fork remove from water and let them cool. When the potatoes are cool enough to handle, peel and slice them into a large bowl. Finely chop two large red onions, and add to the potato bowl.

Mix together the Miracle whip, sweet pickle juice, sugar, celery seed and salt. Pour the Miracle Whip mixture over the potatoes and onions and stir gently.

Hard boil the eggs: place the eggs in a sauce pan and cover with cold water, bring the water to a boil and simmer for ten minutes, immediately submerge the eggs in cold water to stop the cooking. Peel and slice the eggs then add them to the top of the potato mixture.

Fry the bacon crisp, crumble it and add to the top of the salad.

Refrigerate until ready to serve.

Variation: For a hardier salad, don’t peel the potatoes, slice them and include the peels in the salad.
Variation: Consider replacing the sweet pickle juice with dill pickle juice.
Variation: Stir everything together rather than layering the eggs and bacon on top.

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