I really have to give much of the credit for this recipe to Alene Oster, who worked for my Mom & Dad for well over 20 years in Denison, Texas at Diaper Jeans™, Inc & Martha's Miniatures™. Every Friday at the factory, we had a "covered dish" event for the management & office staffs. I tried to be there, without fail, for this recipe alone. After many years of trying different types, styles & "proven" cookbook recipes, I broke down and called Alene for her wonderful recipe. I have made a few minor changes over the years to the one included here. This simple recipe has always been my Mom's favorites. She always asked me to make it as I journeyed north to Denison to the "Hudson Hilton" for similar "covered dish" events.
Begin the day before for enhanced flavor.
ingredients
Medium Size Potatos (Idaho prefered)
1 Medium "Sweet" Onion
1 Medium Kosher Dill or Polish Dill Pickle
15 Olives w/Pimento (sliced)
5 Heaping Teaspoons Miracle Whip
(Hellman's Mayonaise in Alene's
original)
3 Heaping Teaspoons French's Mustard
Salt to taste
Pepper to taste
Directions
Place as many medium potatoes in as you can fit into a 3 Quart Saucepan.
Cover, bring to a boil. Reduce heat and simmer for 30 minutes.
Remove potatoes from water to a cooling rack or plate.
Cool until barely warm to the touch (appx. 1 hour).
Cut into 1" pieces, place potatoes in a large mixing bowl.
Chop up onion and pickle, slice olives. Add to potatoes.
Add Miracle Whip, French's Mustard, salt and pepper.
Stir with a cookie spoon (by hand, slowly) or some other rigid spoon until well blended.
Put in glass dish
overnight for maximum flavor.
Best if refrigerated over night before eating. Be careful not to "mash" all the
potato chunks, just stir.