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5 lbs russet potatoes, scrubbed
Kraft Catalina salad dressing
4 medium yellow onions, finely chopped
10 hard cooked jumbo eggs, chopped
1 red pepper, 1 green pepper, chopped
1 small jar of sliced Mt Olive or Vlasic bread & butter pickles, chopped
1-2 tbls celery seed
S &P to taste (it takes a lot for this many potatoes)
Kraft Miracle Whip


Place potatoes in enough salted water to cover them. Put lid over pot to speed cooking. Boil over high heat. Depending on size of potatoes, cooking will take about 20 min, but fork frequently. As soon as they feel softened enough for kitchen fork to go to center, remove from heat and pour off water. You don't want hard potatoes, but they shouldn't be mushy either. As soon as cool enough to handle, peel and slice in large rounds into cook pot (which you wash out first). Pour enough Catalina over potato slices to coat evenly, but avoid excess.

Cover and place in fridge overnight.

Next day, use food processor to chop onions and eggs. Peppers and pickles have to be cut up into small pieces by hand.

Dump potatoes, onions, eggs, peppers and pickles into a large mixing bowl. Sprinkle generously with celery seed, salt and fresh ground pepper. Add 3-4 generous dollops of Miracle Whip. Blend with wooden spoons, turning quite a bit to break up larger potatoes and make certain all ingredients are evenly coated. The salad should be pink when you have enough Miracle Whip added to the red Catalina base. Adjust celery seed, S & P to taste. Sometimes it takes extra salt to bring up all the flavors. Chill for several hours or overnight. This salad will keep for days and seems to taste better each time. I used to make it in 20 lb batches for the YSU English Department picnics and never brought home a morsel!





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