Mashed Potato Salad

Ingredients:

• 2-3 large Russet Potatoes
• 1/2 cup salad dressing (Miracle Whip/Mayonnaise)
• 1/4 cup minced onion* (opt. / +/- to taste)
• 1/4 cup milk
• 1/6 cup white vinegar (opt.)
• 2 Large/Medium sized Eggs
• Salted/Unsalted Butter to Taste
• salt and pepper to taste

Preparation:

Potatoes
1) Choose potatoes of an equal size and put them into a saucepan with enough water at room temperature or cold, boil gently at medium-high heat until tender. Test by using a fork.

- 30-35 minutes for large potatoes
- 15 -20 minutes for medium potatoes

2) Remove as soon as tender, if they are left in the water, they become waxy or watery. (Remove saucepan from heat and drain. Cover potatoes with two layers of Kitchen Towelettes for fluffier boiled potatoes) Cool them for about 5 minutes and start peeling them, removing the skin and "eyes" or sprouts.
3) Mash them using a pair of forks (best done when warm/hot) and put aside. If you like lumps in your potatoes do not mash them so finely. This salad tastes nicer with a few lumps here and there ;)

Eggs
1) Use eggs of equal size. Place them into saucepan along with potatoes and add 1/2 tsp of salt if taken immediately from the refrigerator.
2) Boil for 10-15 minutes and drain.
3) Peel the eggs and place them in a bowl. Mash them with two forks as per the potatoes. Mashed Eggs need not be as fine as the potatoes.

Continue..
1) Combine the mashed eggs and potatoes together in a large mixing bowl. Add in half of the milk and mix with fork.
2) Sprinkle salt and softened butter and mix it well.
3) Serve chilled or warm.



combine hot mashed potatoes with salad dressing, onion, milk and vinegar. Salt and pepper to taste and garnish mashed potato salad with spring onion/celery.