• 2 lbs. new potatoes
  • 2 – 4 stalks of celery
  • 1 small onion
  • sweet pickle relish
  • 3-4 hard boiled eggs
  • 1 c. Miracle Whip
  • 1/3 c. plain yogurt
  • ¼ c. stoneground mustard
  • 2-3 Tbl. white wine vinegar
  • 2-3 Tbl. honey

Cut the potatoes into about ½ in. chunks. Cook until soft (just less than mashing consistency). I find they cook most evenly if you boil them in enough water to cover on the stove top, the microwave doesn’t seem to work as well. Chop the celery and onion in small pieces. Mix them together with the potatoes.

Mix together the Miracle Whip, yogurt, mustard, vinegar and honey. All of these amounts are very approximate so start out using less of each ingredient then add more of whatever it seems to need until the taste seems about right. Keep in mind that the pickle relish will add some sweetness that is slightly tart.

Have the dressing and everything else all ready when the potatoes finish cooking. Quickly mix the other vegetables with the potatoes then mix in around 2/3 of the dressing. Add more if it seems to need it. It’s better if the dressing only binds it together and doesn’t make it soupy. Then add around 3 Tbl. of pickle relish and mix it in. Taste it and continue adding pickle relish until it seems right. Put it in the refrigerator to cool, saving any extra dressing.

Put the eggs in cold water, bring to a boil then put a cover on the pan and turn the heat off. Allow to sit for 17 min. Drain and rinse with cold water for several minutes. Peel. Slice them into ¼ in. chunks. It’s easiest to slice hard boiled eggs if you dip the knife in cold water after each slice. When the salad is partially cooled add the eggs. Once it’s chilled taste it to see if it needs more dressing. As it sits it will tend to get soupier so be careful about too much dressing.

This recipe was submitted by Lee Jones