Potato Salad     Back to Vegetable Dishes     Printer Friendly Page

Recipe By Orville
Preparation Time 1:45

Serves 6

2 1/2 to 3 pounds russet or red potatoes (about 5 medium size) -- cut in 1/2" chunks
1 tablespoon olive oil
1 teaspoon salt

3 tablespoons sweet relish
1/4 cup dill pickles -- chopped
2 tablespoons green olives -- chopped
3 tablespoons Kraft Miracle Whip
2 tablespoons mustard
1 tablespoon vinegar
1/2 teaspoon cajun seasoning
1/4 teaspoon paprika
2 boiled eggs -- chopped
1/4 cup onion -- chopped
salt and pepper to taste

Peel and wash the potatoes. Cut potatoes into 1/2 inch chunks. Place potatoes in a large sauce pan. Add the olive oil and 1 teaspoon salt. Cook over medium high heat until tender.

Place cooked potatoes in a mixing bowl and add the rest of the ingredients. Mix gently to avoid mashing the potatoes. Chill for 1 hour before serving.