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Potato salad tradition
Cookouts and barbecues
One thing I’ve come to value more now than ever is that Hazel made it a point to frequently gather family together. It seemed like every week or so, aunts, uncles and cousins would bring a covered dish and their lawn chairs to enjoy a Sunday afternoon. Being one of eight children, it made for a large gathering.
Little kids played, ladies talked and the men would play horseshoes or pull up a chair to the card table to play cards and complain about their beloved Phillies baseball team. Each time, my father-in-law would assume his position at the gas grill and through billows of smoke, flip burgers and hotdogs. Hazel served her potato salad alongside Grandmom Elsie’s, and her doctored Campbell Soup beans and her Aunt Lydia’s cinnamon cake for dessert.
Perfect Potato Salad
How to make Hazel’s Potato Salad
Hard boil the eggs while the potatoes are cooking.
Chop 1 cup of celery.
Chop 1/2 cup sweet Gherkins pickles.
Chop the onions to measure 1/2 cup.
Measure 1 1/2 cups of Miracle Whip.
Add 1 tsp salt, 2 tsp. sugar, 1/2 to 1 tsp. celery seed and 2 tsp. vinegar.
Stir until combined.
Add the chopped veggies to the Miracle Whip mixture.
Gently toss together.
Add sliced eggs, cover and refrigerate until serving time.
Hazel’s Potato Salad
- 1 1/2 cups Miracle Whip (or mayonnaise, if you prefer)
- 1 tsp salt
- 2 tsp. sugar
- 1/2 to 1 tsp. celery seed
- 2 tsp. vinegar
- 1/2 cup onion, chopped
- 1 cup celery, chopped
- 1/2 cup sweet pickles, chopped
- 5 cups potatoes, peeled, cut into bite-size cubes and cooked until tender; drain and cool.
- 4 hard boiled eggs,, sliced
Looking for more backyard cookout recipes?
Classic Deviled Eggs are always a favorite too.
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