People rave about my potato salad. I am embarrassed to say that the major ingredient is only time. Make it at least 24 hours (preferably 48 hours) before serving.
Brenda’s Potato Salad
(amounts are according to personal taste)
- 5-6 large potatoes cooked, drained and mashed
- 3 hard cooked eggs (two diced in potatoes, 1 sliced for garnish)
- 1-3 large diced onions, (or ½-3/4 cup green onions)
- Kraft Miracle Whip salad dressing (no other will do)
- Salt and pepper to taste
- Paprika for garnish
Mix all ingredients together. The mixture must be rather sloppy because the potatoes keep sucking up the mayo. Let this sit in the fridge at least overnight. Stir in more salad dressing if it is too dry.
Place in a pretty glass bowl. Add the sliced egg garnish. Sprinkle with paprika, cover with plastic wrap and refrigerate until time to serve.
If you eat this salad the day you make it, you will be disappointed. The flavour is okay but not great. It’s rather like prayer. We expect an answer immediately, but the answers are the better for the waiting, for God knows when its flavour will bless us most.
The Lord has heard my supplication; the Lord receives my prayer. (Psalm 6:9, AMP)
Now all we have to do is wait.
Prayer – Lord, thank you, that you hear our prayers and send answers when the time is right. Amen