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Mennonite Potato Salad

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Ingredients Method

Ingredients
  

  • 6 cups shredded potatoes 8-12 medium potatoes
  • 1 small onion finely chopped
  • 1/2 cup chopped celery or more
  • 1/2 cup shredded carrots
  • 4-6 hard boiled eggs optional
Dressing
  • 1 1/4 cup mayo or combination of miracle whip and mayo
  • 1/2 - 1 cup granulated sugar
  • 1.5 tsp salt
  • 2-3 tbs vinegar
  • 3 tbs prepared mustard
  • 1/4 cup milk

Method
 

  1. Cook or bake potatoes in the skins. Cool until cool enough to handle, then peel and chill. Shred potatoes once they are completely chilled.
  2. Mix together the dressing.
  3. Mix the dressing into the shredded potatoes and veggies, refrigerate at least 12 hours before serving.