Potatoe Salad

Boil 2-3 lbs of reg. potatoes w/skins

boil 6-8 eggs

miracle whip

2-3 tsp sweet relish

a couple of squirts of regular mustard

large onion chopped

fresh celery 1 stalk cut up small and 1 tsp. celery seed

salt and pepper to taste

sugar to sweeten

paparika to garnish (optional)

Cool potatoes and eggs to handle.

Peel the skins off potatoes cut into cubes in a large bowl (not too fine to make it mushy)

chop eggs add salt, celery seeds and pepper.

Put all other ingredients into same bowl and mix together.

I sprinkles a couple dashes of sugar when done.(miracle whip and sweet relish maybe all you need) and mix it up to give it a better taste.

Garnish with papirika and chill.

Potato salad

Ingredients

2 tbsp walnut pieces (optional)

1 tbsp tarragon or cider vinegar

2 tsp Dijon mustard

2 tbsp olive oil

2 tbsp walnut oil

1 tsp honey

flaked sea salt and freshly ground black pepper

900g/2lb new potatoes, such as Jersey Royals or Charlotte, washed or scrubbed

1 tbsp chopped fresh tarragon leaves

1 large shallot, finely chopped

2 tbsp chopped cornichons or gherkins (optional)

Method

1. If you're using the walnuts, place in a hot oven (about 200C/400F/Gas 6) for a few minutes until beginning to colour slightly. This gives a fresher, less bitter flavour to the nuts.

2. Place the vinegar, mustard, oils, honey and salt and pepper in a screw-top jar or in the bowl of a small hand blender. Shake or blend well until creamy. Add more seasoning if preferred.

3. Cook the potatoes in boiling salted water for about 15-20 minutes until just tender. Drain well and, when just cool enough to handle, cut into halves or quarters, if quite large.

4. Place the potatoes in a mixing bowl with the tarragon, shallots, cornichons or gherkins and walnuts, if using, and toss in as much or as little of the dressing as you want. Serve just warm or, if you're not eating straight away, refrigerate and return the salad to room temperature before eating.