Old MacDonald's Potato Box Recipes
Grams Potato Salad Ingredients 3 lbs. red potatoes 1 large green bell pepper 1 small onion 6 radishes 3 hard boiled eggs 1 Cup miracle whip (that’s what Gram used - mayo can of course be substituted, but for some reason the tang is right for this salad) 1/2 Cup milk 1-2 tsp. salt 1/2 -1 tsp.black pepper 1-2 tsp. Hugarian sweet paprika Directions Bring a large pot halfway full of water to a rolling boil. Add potatoes, cook 10-20 minutes, depending on how large they are. When done properly the potatoes should be able to be pierced with a fork with a bit of resistance. A bit underdone is better than overdone, as the potato cubes will soften in the dressing. Practice makes perfect on cooking potatoes for salad, the best advice is to try to have all the potatoes be of similar size, so at least they’ll get done at roughly the same time. Rinse the potatoes but don’t let them sit in water. While they cool enough to handle, prepare the dressing. The eggs can be hard-boiled ahead of time and refrigerated until ready to use, or cooked at the same time as the potatoes. There are many methods for boiling eggs, pick the one that works for you. If the eggs turn out perfect, slice one in rings for the top and chop the other two, or just chop all three. Cut three perfect thin slices from the green bell pepper to top the salad, chop the rest. Mince the onion, and thinly slice the radishes, discarding both ends. Mix together the miracle whip, milk, salt and black pepper. Carefully remove the skin from the potatoes and chop into bite-sized cubes. Place in a large bowl with diced peppers, onions, eggs and radishes. Pour dressing over and gently toss to coat. Cover and refrigerate until ready to serve. Sprinkle with Hungarian sweet paprika and garnish with egg slices and bell pepper rings.

Old MacDonald's Potato Box Recipes

Grams Potato Salad

Ingredients

3 lbs. red potatoes
1 large green bell pepper
1 small onion
6 radishes
3 hard boiled eggs
1 Cup miracle whip (that’s what Gram used - mayo can of course be substituted, but for some reason the tang is right for this salad)
1/2 Cup milk
1-2 tsp. salt
1/2 -1 tsp.black pepper
1-2 tsp. Hugarian sweet paprika

Directions

Bring a large pot halfway full of water to a rolling boil. Add potatoes, cook 10-20 minutes, depending on how large they are. When done properly the potatoes should be able to be pierced with a fork with a bit of resistance. A bit underdone is better than overdone, as the potato cubes will soften in the dressing. Practice makes perfect on cooking potatoes for salad, the best advice is to try to have all the potatoes be of similar size, so at least they’ll get done at roughly the same time. Rinse the potatoes but don’t let them sit in water. While they cool enough to handle, prepare the dressing. The eggs can be hard-boiled ahead of time and refrigerated until ready to use, or cooked at the same time as the potatoes. There are many methods for boiling eggs, pick the one that works for you. If the eggs turn out perfect, slice one in rings for the top and chop the other two, or just chop all three. Cut three perfect thin slices from the green bell pepper to top the salad, chop the rest. Mince the onion, and thinly slice the radishes, discarding both ends. Mix together the miracle whip, milk, salt and black pepper. Carefully remove the skin from the potatoes and chop into bite-sized cubes. Place in a large bowl with diced peppers, onions, eggs and radishes. Pour dressing over and gently toss to coat. Cover and refrigerate until ready to serve. Sprinkle with Hungarian sweet paprika and garnish with egg slices and bell pepper rings.