My grandmother is the Matriach of my family. She cooks everything with LOVE. Everyone in our family requests her to cook for their special get togethers. This potatoe salad usually only last 2 days if that, and it will keep you walking back to fill your plate with more.

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Name: Grandma Jacquette's Potato Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 10lb Bag of Potatoes; 1 Green Pepper; 3 Stalks of Celery; 2 Tablespoons Mustard; 3 capfuls White Vinegar; Salt, Pepper, McCormick Seasonal; Mircle Whip/ Mayo; Sweet pickle relish; 1/2 Yellow onion

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INGREDIENTS

1 10lb Bag of Potatoes
1 Green Pepper
3 Stalks of Celery
2 Tablespoons Mustard
3 capfuls White Vinegar
Salt, Pepper, McCormick Seasonal
Mircle Whip/ Mayo
Sweet pickle relish
1/2 Yellow onion

Servings

INSTRUCTIONS

While potatoes are cooking rinse celery. Place celery and green peppers into food processor and chop into small pieces. If you don't have a food processor, just chop into small pieces. Also, peel and chop the onion.

Once the potatoes are done drain all the water completely off. You may even set the pot back on the burner for a minute to get the excess water from the bottom of the pot. Place Potatoes in a mixing bowl and place in the refrigerator for about an hour just until they're chilled.

Once the potatoes are chilled I "eyeball" the mustard and mayo according to how I like it and you should do the same. Please place all chopped items into your mixing bowl including eggs. I normally start out with two serving spoons of Miracle Whip, and 2 Tablespoons of yellow Mustard. I also add in 3 Tablespoons of Sweet pickle relish. I stir this making sure everything is coated well. You may add more or less according to your taste. When everything is seasoned just right, my grandmother always adds 3 capfuls of white distilled vinegar LOL and stirs it again. Enjoy!

NOTES

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Grandma Jacquette's Potato Salad

1 10lb Bag of Potatoes
1 Green Pepper
3 Stalks of Celery
2 Tablespoons Mustard
3 capfuls White Vinegar
 Salt, Pepper, McCormick Seasonal
 Mircle Whip/ Mayo
 Sweet pickle relish
1/2 Yellow onion

Peel all potatoes in your 10lb bag. Rinse, and chop potatoes into cubes. Place in a pot to boil just until the fork goes all the way through then they're done. ** It's not listed above but I also boil at least 2 eggs in a separate pot to be chopped later to add with other ingredients when i mix my salad.
While potatoes are cooking rinse celery. Place celery and green peppers into food processor and chop into small pieces. If you don't have a food processor, just chop into small pieces. Also, peel and chop the onion.
Once the potatoes are done drain all the water completely off. You may even set the pot back on the burner for a minute to get the excess water from the bottom of the pot. Place Potatoes in a mixing bowl and place in the refrigerator for about an hour just until they're chilled. 
Once the potatoes are chilled I "eyeball" the mustard and mayo according to how I like it and you should do the same. Please place all chopped items into your mixing bowl including eggs. I normally start out with two serving spoons of Miracle Whip, and 2 Tablespoons of yellow Mustard. I also add in 3 Tablespoons of Sweet pickle relish. I stir this making sure everything is coated well. You may add more or less according to your taste. When everything is seasoned just right, my grandmother always adds 3 capfuls of white distilled vinegar LOL and stirs it again. Enjoy!

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Nutrition

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Serving Size: 1 Serving (277g)
Recipe Makes: Servings

Calories: 147
Calories from Fat: 16 (11%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.5g
Cholesterol 0mg		0 %
Sodium 852.6mg		29 %
Potassium 376.5mg		10 %
Total Carbohydrate 34.1g		10 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 29.3g
Protein 3.2g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 147

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