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Christina's Potato Salad

Source of Recipe


Christina DeLeon Barrios






List of Ingredients



• 12 Idaho potatoes, unpeeled
  
• 6 hard-boiled eggs, unpeeled
  
• Half of a 10-ounce jar of sweet pickle relish
  
• Half of a small jar of red pimientos
  
• Half of a 32-ounce jar Miracle Whip salad dressing
  
• 3 Tbsp mustard
  
• 2 Tbsp sugar
  
• Salt and pepper to taste
  






Instructions



1. Boil potatoes and eggs in the same large pot over medium-high heat for about 45 minutes. Let cool in a colander for 1 hour.
   
   
2. Peel potatoes and eggs. Cube the potatoes, but not too small. Cube the eggs.
   
   
3. In a large bowl, mix the potatoes, eggs, sweet relish, pimientos, salad dressing and mustard for color. Add salt and pepper to taste, and mix. Sprinkle in sugar and mix. Refrigerate at least 1 hour before serving.
   
   Makes 10 to 12 servings.