JEAN LYNN'S POTATO SALAD5 pounds russet potatoes, peeled and cut into large cubes 1 tablespoon kosher salt 5 large eggs, hard-cooked, peeled and chopped into chunks 1 medium sweet onion, such as Vidalia, chopped 1 (24-ounce) jar sweet gherkins, drained and chopped, juice reserved 2 cups mayonnaise-style salad dressing (such as Miracle Whip) 1/2 cup granulated sugar 1 tablespoon white vinegar 1/2 teaspoon prepared yellow mustard Place potatoes in a large Dutch oven or soup pot. Cover generously with water and add salt. Bring to a slow boil over low heat. Cook, uncovered, until potatoes are very soft when tested with a fork. Drain and mash potatoes or whip with a hand mixer. Stir in eggs, onion and pickles. In a large bowl, whisk together salad dressing, sugar, vinegar and mustard. A sweet-tart taste is desired; add a bit of sugar, some of the reserved pickle juice or vinegar as needed. Add warm potato mixture to dressing; stir to combine. Serve warm. Servings: 16 Adapted from source: Barbecue Nation by Fred Thompson
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