This kind of tastes like the center of deviled eggs. It is sooooo good. This makes about 4 large servings.
14-15 small red potatoes – trim out large eyes or defects
1 rib celery, finely chopped
1/4 small yellow onion, finely chopped
2 hard boiled eggs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1/2 teaspoon Spike seasoning
3 tablespoons miracle whip
3 tablespoons mayonnaise
Place the potatoes in a large pot of water. Bring to a full boil and boil 15-20 minutes or until fork tender. Drain and allow to cool completely.
Once they are cooled, peel and dice the potatoes. The skins should just fall off.
Combine the potatoes, celery, onion, and diced egg whites in a large bowl.
Remove the yolks from the eggs. Mash them with a fork. Add in the salt, pepper, Spec, paprika, mayonnaise and miracle whip. Stir until completely mixed.
Pour the sauce over the potatoes. Stir until just mixed but not enough to mash the potatoes. Refrigerate at least 2-3 hours before serving. This is best made the day before needed.
One thought on “Potato salad”
A Texas must have at any table.