Reader Janice Sendak has fond memories of her mother’s German potato salad, handing off the potatoes one by one to put in the pot, passing over the pimentos, the parsley for mixing.
5 lb. red potatoes
1 small onion
Pickles (2-3 sweet pickles & 1 large dill pickle)
1 jar pimento
1 small green pepper
2-3 stalks of celery
2 eggs (hardboiled)
Canola oil & Red wine Vinegar
Miracle whip & Kraft Mayonnaise (in equal portions)
Boil 5 lbs. red potatoes. Peel after they cool. Leave potatoes whole & refrigerate overnight (or for several hours…overnight is best). Next day: Slice potatoes thin into a large bowl. Add contents of jar of pimento, including the juice. Sprinkle salt, pepper, garlic powder, paprika. Use very large spoon and put equal amount of oil and red wine vinegar onto the potatoes. For 5 lbs. I usually do 2-3 spoonfuls of oil and vinegar. Mix it up. Then dice up (small) the green pepper, celery, pickles, onions, parsley. Add to mixture. Sprinkle about 1 TBL of sugar…maybe a little more. Add about 1/4 cup dill pickle juice. Mix it all together then add the eggs (also diced up small). Refrigerate awhile before adding the miracle whip/mayonnaise.