You will need:

Approximately 4 pounds of potatoes, boiled and cut into small pieces

6 cold hard-boiled eggs, cut into small pieces

1/4 cup diced green onions

1/4 to 1/2 cups of diced celery

1/2 teaspoon ground horseradish (not horseradish sauce)

1 1/2 tablespoons mustard (any kind, but we like to use Food & Wine's Smoky Garlic Onion Mustard)

4 tablespoons of pickle juice (the juice from the bottle that pickles come in)

1/2 cup of Miracle Whip, or other salad dressing/mayonaise

salt or Lawry's Season Salt to taste

1/4 teaspoon garlic powder, or to taste (if using garlic salt in place of garlic powder, omit salt or Lawry's Season Salt)

To Make:

Put the potatoes, eggs, celery and green onions in a large bowl. In a separate bowl, mix the Miracle Whip/mayonaise, garlic powder, horseradish, mustard and pickle juice. Stir until mixed well. Pour over potato-egg mixture and stir until all ingredients are coated. Sprinkle salt or Lawry's Season Salt onto the salad and mix well.

Refrigerate and serve cold. Remember to put any food containing salad dressing or mayonaise back in the refrigerator as soon as possible to avoid food poisoning.

4 small kosher dill pickles, diced

1/4 cup of chopped green pepper

Sprinkle paprika over the top of the salad before serving if using plain salt or garlic salt. Don't use paprika if you are using Lawry's Season Salt because it already has paprika in it.

A 'nuther grate experiment from John's kitchen!

GO TO THE MAIN PAGE OF GOOD FOOD FOR GROWIN' CHIBIS!

GO TO THE MAIN PAGE OF THE SHOOTING STARS COLLECTION: A GUNDAM WING IMAGE ARCHIVE