Posted by: Dottie-IN on Thu, Aug 3, 00 at 19:22

Dottie’s Crunchy Potato Salad
8 – 10 medium RED potatoes
1 medium onion
3 large stalks celery
1 small or ½ large green bell pepper
6 hard boiled eggs
4 –5 kosher pickles
1 small jar chopped pimentos
32 oz. jar Miracle Whip
Milk
Paprika

Cook potatoes with skin on. Red potatoes give the salad a better taste. Cool, peel and dice into small pieces. The smaller the pieces, the more flavor they absorb. While potatoes are cooking, dice celery, bell pepper, eggs, and pickles. Open pimento jar. Juice will be red. Pour into small container and rinse with water until water is clear, drain. Add to chopped ingredients. When potatoes are diced, mix all together. Use approximately ¾ jar of Miracle Whip with approximately ¼ to ½ cup milk to thin. You don’t want this too thin so add a little at a time until creamy. Pour over salad and mix well. If salad is not well coated, add more mayo mixture. Transfer to bowl you will be serving in and sprinkle generously with paprika. If you are fixing a day ahead of using, do not add paprika until you are ready to serve as salad will have to be stirred again after sitting overnight.