Great-Grandma’s Potato Salad

First, either peel the potatoes and cut into 1-inch cubes, or wash them very well and do the same. I like potato skins, so mine stay on.

Boil these until fork-tender, approximately 20 minutes from when the water starts bubbling rapidly. Do not overcook, or it will be mushy (but it will still taste OK).

While the potatoes are cooling, pour the juice from the pickle jar into another bowl, and set it aside. You will need it.

Slice the gherkins into thin disks, pile in another bowl.

Peel and chop the onion medium-fine. Not so fine that it disappears, but you don’t want huge chunks either.

Chop the celery to a similar size to the onions.

When the potatoes are tender, drain off the water.

While the potatoes are still hot—and this is key—pour the reserved pickle juice over them. Add sliced gherkins and onion.

Add the Miracle Whip, approximately 3 tablespoonfuls, but you may want more or less, so just adjust to taste. Stir well, until everything is combined. Add more if you would like.

Chill until cold, and flavors are combined. This can be eaten right away, but I recommend making it in the morning for evening consumption, or the next day.

Before serving, stir well and taste. You may need to add more Miracle Whip or onion.

Lastly, serve dusted with paprika.

I’m not sure if great-grandma actually used Miracle Whip (it came out in the 1930’s), but I grew up on it. Mayo may work, but I’ve never tried it.