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Potato salad just the thing for large gatherings

June is here and for many of us that means summer family reunions. This past Sunday I went to one with literally hundreds of people … and potentially could have been hundreds more had everyone attended. It was a potluck dinner and there were two long tables laden with food: roast pans of scalloped potatoes, slow cookers with sausage and pulled pork and stuffing; potato salads, green salads, breads, dips and veggies galore. And then an unbelievable amount of desserts to follow.

It is no secret that in the past I have avoided large family reunions; because I work in the food industry it was easy to work instead. I am not fond of a mishmash of food on my plate, some hardly identifiable by the time you eat it. So it had been many years since I had attended and the scene had changed; my aunts and uncles are now little old people and some have passed on. My cousins’ children have children. Where has the time gone? I haven’t changed at all but everyone else my age is middle-aged!

Years ago, Mom always took potato salad to family reunions. Potato salad is a funny thing – everyone thinks their mother’s is the best and my siblings and I were sure to eat only from Mom’s bowl. So that is how I still make potato salad and I am sharing the recipe with you today. Read the instructions before you proceed for best results!


Potato Salad

8 medium potatoes; cooked, peeled and grated

3/4 tsp. salt



1 1/2 cups water

2 eggs

1/2 cup sugar

1/2 cup vinegar

1/4 cup flour

1 tsp. dry mustard


Salad Ingredients:

6-8 hard boiled eggs

2 Tbsp. chopped chives

2 Tbsp. chopped onion

1 cup thinly sliced celery

2 Tbsp. brown sugar

3 cups miracle whip

1/2 tsp. black pepper

1-2 tsp. dijon mustard


Cook potatoes with salt. You can peel them before or after you cook them. It is best to cook the potatoes one day ahead to absorb the starch, so grating them is much easier the next day.

For mayonnaise, bring water to a boil.

Mix remaining mayonnaise ingredients, add to boiling water.

Cook until thickened, stirring constantly. Boil 1 minute.

Cool to room temperature.

Add the cooked mayonnaise to the grated potatoes, add remaining ingredients. More miracle whip can be added to make it more creamy. Mix well and refrigerate. The flavour of the salad is better if made one day ahead.

To serve, garnish with fresh parsley or chopped chives.

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