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Gem's Best Potato Salad

Source of Recipe

Gem's Best


Recipe Introduction

Sometimes I try to improve and update my Gem's Best Recipes. This is hard to do and takes time since Gem's Best Recipes are hard to improve. This is one of those that is a work in progress. It has a very nice presentation and tastes great!

List of Ingredients

6 or 7 red potatoes, medium, washed and scrubbed but not peeled, diced into large chunks - (see Note below) - (6 cups ~ enough to fill a 3 quart dutch oven pot)
1 1/4 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 large bell peppers, divided (1 diced and 1 sliced for garnish)
5 green onions, thinly sliced, green & white parts
2 Tablespoons sweet pickle, diced
6 boiled eggs, hard cooked, peeled (4 diced and 2 sliced for garnish)

Dressing:
3/4 Cup salad dressing, (Miracle Whip)
3/4 Cup Mayonnaise, (Hellmann's or Duke's)
2 teaspoons natural sugar,
2 Tablespoons dill pickle juice
1 Tablespoon sweet pickle juice
1 Tablespoon vinegar
1/4 teaspoon celery seed

Garnish:
2 hard-cooked eggs, peeled & center sliced into 6 slices, (3/16 inch thick)
1 green bell pepper center sliced into 6 pepper rings, (3/16 inch thick)
paprika (hot or mild)
dried parsley flakes



Recipe

1. Cook diced potatoes in 3 quart dutch oven pot over medium heat until tender; about 25 minutes.
(Note: I like large and medium chunks of potato in my potato salad, therefore, after cooking larges chunks of potato to done, cut some into smaller chunks)
2. Mix together all dressing ingredients in a small bowl.
Place in refrigerator until ready for use.
3. Drain potatoes in colander. Combine potatoes, salt and pepper in large bowl.
4. Slice center of one bell pepper into 6 large slices about 3/16 inch thick. Remove inside ribs and seeds. Set aside for garnish. Dice remaining bell pepper.
5. Slice 2 hard boiled eggs evenly about 3/16 inch thick for garnish. Set aside. Chop remaining 4 hard boiled eggs.
6. Mix diced bell pepper with green onions, sweet pickles and chopped eggs. Add to Potatoes.
7. Pour dressing mixture over still warm potatoes. Mix all CAREFULLY but thourghly by folding mixture with a very large spoon. >>>> Be careful not to mash potato cubes.
8. Spoon into 9.5 X 13.5 X 2 inch,(3 quart), casserole dish.
9. Garnish with six bell pepper rings and with six eggs slices in center of each bell pepper ring. Chop finely and add any extra egg slices on top or discard. Garnish lightly with paprika on egg slices and parsley flakes on remainder of casserole.
10. Cover with plastic wrap and let chill in refrigerator for at least 2 hours, or overnight is preferred.
Serve chilled.

Serves: 12