In March we had a few nice days and it was starting to feel like spring after a long winter. I wanted something that screamed summer so I pulled out this well loved family recipe.
A friend gave it to me almost 20 yrs ago, writing it on a recipe card from one of her books. Honestly it is the only one I have used since.
We have had this at every graduation, wedding, and celebration, many times making double and triple batches so we would never run out.
My aunt and uncle now serve it in Arizona, always sending home a copy with their guests and my cousin's son makes it for his family after spending a week with us a couple of summers ago.
What makes it so good you may ask? The eggs! Each bite is a delicious blend of potato and egg.
I had better warn you though that it does make a big batch. But it is so easy to divide that you can make it for your everyday meal and still enjoy leftovers at work the next day.
- 5# of boiled potatoes, can be made a day or two in advance and chilled
12 eggs, I love the ease of the insta pot for this and it can also be done in advance
3 cups of miracle whip
1/4-1/3 cup of sugar
2 Tbsp vinegar, I use white
2 Tbsp yellow mustard, I have also used dijon
salt, pepper, and onion powder to taste (optional)