Shirley's Potato Salad

I always had to make a gigantic batch, but this is pretty easy to cut in half. 

Her potato salad always had potatoes, eggs, both dill and sweet pickle, onion, mustard, and miracle whip. Plus salt and a little sugar. 

Hard boil the eggs, and peel and boil the potatoes until tender. I like to do the potatoes in big chunks so they don't get over cooked and so that I can make fairly even cubes from them. For the size below I only boiled them 20 minutes. I also prefer Russet potatoes. 

Meanwhile, chop away. I use the same number of sweet as dill pickles.  So if I have three dills, I dice three sweets.  I like the really tart sour dills to give a good contrast. I also keep out the pickles in case I want to chop and add more!

For five pounds of potatoes I use one medium onion, so when I am making a small batch I chop a bunch of onion and add to taste.  Then I freeze the rest of the chopped onion. 

After the potatoes are done, I let them cool before cubing them.

Next, start mixing everything together in a bowl. Shirley always added a bit of sugar, so I do too. For 5 pounds of potatoes, 1 tablespoon sugar. I also salt as I go. Sprinkle a bit before mixing, a bit after the first round, then taste.  I'm afraid I don't have proportions for the mustard and Miracle Whip but basically you want about a three to one ratio of MW to mustard. 

Gently turn so you don't break up the eggs or potatoes. Once it is well mixed, take a taste. Adjust onions, pickles, salt as needed!

The one above was a little mustardy so I added more MW. 

And, dinner!

Simply cut the amounts below in half or quarter for smaller batches. But for a Fourth of July picnic, the below amounts are perfect. 

1 five pound bag of russet potatoes 

1 dozen eggs

1 medium yellow onion

3 large dill pickles

3 medium sweet pickles

Miracle Whip

Yellow mustard

Sugar

Salt

One last thing. This really does taste better if you let the flavors blend overnight.