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 
