>----------> MOM'S POTATO SALAD <----------<

10 Medium To Large POTATOES (not baking potatoes)
     Boiled or Baked and Peeled 
 1 CAN EAGLE BRAND Condensed MILK
 1 QT. KRAFT Miracle Whip Dressing
10 Large EGGS - Boiled 
1/3 C. White VINEGAR
1/3 C. WATER
 4 T. Yellow MUSTARD
 1 Sweet ONION Chopped Or ONION POWDER
Pepper
 
PREPARE POTATOES...
To BOIL: Place in large pan with T. oil and cover with
water. Cook on high just till soft. About 35 minutes.

To Microwave BAKE: clean off dirt, stab several times 
with knife, place in outer circle of microwave plate. 
Cook on high 13 minutes or until knife stabbed in 
backwards goes through the potato with little resistance.

Place Cooked Potatoes in Large Bowl. Cover with paper 
towel and put in fridge for an hour or until cold.

PREPARE EGGS:
Place eggs in large pan of cold water. Add optional 1 T. 
vinegar for easier shelling. Cook on high. When it begins to
boil, time them. After 20 minutes. eggs are done. Place in
Cold water and remove shells.

Cut cold potatoes into small 1/4th inch cube like shapes
Put pieces into almost twice their volume large size bowl.

PREPARE POTATO DRESSING:
In a medium bowl add water, vinegar, Salad Dressing, milk,
and mustard. Blend well with mixer on low. Add onion or 
cover top of mixture with a medium to heavy amount of 
powdered onion. Cover top of mixture with medium amount of
black pepper. Blend on low with mixer. Put mixer away. 
Dice up eggs into the mixture. Fold and stir together. 
Add more pepper or onion powder to taste.  

Dump the mixture in with the potatoes. Gently fold and
mix well all together. Cover and place in refrig for an
hour or two before serving giving time for flavors to blend.

:) Enjoy!

~*~ Copyright © 2009 Elrhea Bigham ~*~