Potato Salad

Ingrediants:

Red Potatoes (6 to 8 large)

Hard Boiled Eggs (8)

Celery (1 to 2 sticks)

Onion (Half)

Hellmann’s Real Mayonnaise

Miracle Whip

Kosher Salt

Fresh Cracked Pepper

Paprika

Tools:

Tupperware with lid

Big pot

Egg slicer

Large spoon

Directions:

Boil about 6 to 8 large red potatoes. Sometimes if there is room I will put the eggs in as well to save time. While you are waiting move one to preparing the celery and onions. Wash the celery and slice the long way so that there are three long strips and then dice. Place in a large Tupperware container with a lid. This container will be used to store the salad later in the fridge. Next - dice up the onion. Place diced onion in container. Place waste from vegetables into a freezer bag for bear bait this fall. Shake kosher salt into the container over the vegetables. Not too much as it will take a few tries making this to get it right. You don’t want it too salty. Crack the pepper over the vegetables. Place lid on container and then shack it up. Place in fridge until needed. When the potatoes and eggs are done remove the pot from heat and place in sink. Pour out hot water. Fill pot with ice and run cold water into pot until full. Let sit until all the ice melts and then repeat later. This makes the eggs shrink from the shell for easier pealing and also cools the potatoes down for easier handling. Get a very large pot and a butter knife. Cut a circle around the potatoes and start pealing. Place in pot. They made need a wash. Add skins to bear bait bag. To peel the eggs – set an egg on the counter and with the palm of your hand gentle press and roll the egg. Then peel. Place peeled / rinsed eggs in the pot with potatoes. Drain water out of pot once all the potatoes and eggs are in. Next cube the potatoes - slice in half and then 3 to 4 cross cuts. They are large chunks, but most will get broken in the mixing. Take your egg slicer and cut 6 of the eggs the long way and then repeat with same egg the short way. Add to pot. Save 2 eggs for topping off the salad. Take your container of vegetables from the fridge and add to the pot. Lightly mix together. Next take two large dollops of Mayo into the pot and also two dollops miracle whip. Mix by lightly folding to try not to break all the potatoes. Taste to see if the mixture is moist enough. If not add equal amounts of mayo and miracle whip. Once finished mixing remove contents from pot and place into Tupperware with lid. Smooth out the top and place egg slices over the salad evening for decoration. Finally take the Paprika and shake over the salad to cover evenly. It does not have a lot of flavor but the red color makes it look nice. Let sit overnight in fridge and then server.