Yield: 15 servings
Time: 1 hour prep + 2 hours refrigerate
Recipe from Jamie Cooks It Up!
12 large russet potatoes
1 onion, chopped
1 C Best Foods Mayonnaise
1 C Miracle Whip Salad Dressing (I used light)
2 T Dijon mustard
1 C sweet pickle relish
1 T lemon juice
salt and pepper to taste
1. Peel and cut your potatoes into 1 1/2 inch cubes. This is approximate, of course. Don't go getting out your ruler to make everything a standard size. You do want the potato cubes to be about the same size, so they will cook evenly...but don't kill your self over perfection here. That is a good life rule to follow, now isn't it?
2. Throw your potatoes into a large pot, cover with hot water and boil them up nice and fine. They will take about 15-20 minutes. Strain the water off and set them aside to cool.
3. Boil your eggs in a medium sized sauce pan. Pour cold water over the top of the eggs when they are done, then peel and cut into small pieces.
4. When the potatoes and eggs are cooled add all ingredients to a large bowl. Stir everything around until it is well mixed. Add a bit more salt and pepper if needed. Refrigerate for 2 hours before serving.
Recipe from www.jamiecooksitup.blogspot.com