Midwest Potato Salad

The Farm

This recipe is from my mother-in-law Lorna, who is a fabulous farm-style cook (her pies are really to die for). I only made a couple of tweaks to it: I roast the potatoes (rather than boil them) and use mayo rather than Miracle Whip. This is the potato salad mentioned here.

Serves 6 to 8.

3 lbs. red potatoes (not peeled)
olive oil or vegetable oil
1 onion-diced
3 hardboiled eggs-diced
6 sweet pickles-diced

DRESSING
2/3 cup sweet pickle juice
1/3 cup mayonnaise
2 tbs. yellow mustard
1 1/2 tsp. celery seed
1 tsp. salt

Preheat oven to 425 degrees. Place potatoes on a Large sheet pan and brush Lightly with olive oil or vegetable oil. Roast until potatoes pierce easily with a fork, 25 to 40 minutes, depending upon the size of the potatoes. Cool and cut into bite-sized pieces.

In a small bowl, combine the sweet pickle juice, mayonnaise, yellow mustard, celery seed, and salt.

Combine all ingredients in a large bowl. Serve chilled. (Note: this is actually better the day after it's been made.)