Terry's Potato Salad

Several years back when we visited Sea World in San Antonio we stopped in to visit with some old friends that we hadn't seen for quite some time. I was pregnant with my daughter Mackenzie when Terri moved from Dallas to to San Antonio and now Mackenzie was five, so it had been quite a while since we've seen them last. 

We had a wonderful visit and a great Texas meal of brisket, baked beans, potato salad, and strawberry pretzel salad. Everything was so good, but the potato salad really stood out for me so I had to get the recipe. After we returned home she emailed the recipe to me, but it didn't have any exact measurements, so I made the salad and noted the measurements as best that I could. 

I have made this recipe numerous times and it turns out perfect every time. Some people mash there potatoes up, but I like mine a little bit chunky. This potato salad would be the perfect addition to your next barbecue or cookout. Let's get started and I will show you how easily this recipe came together. 

Boil potatoes whole and let cool. When cool enough to handle peel off the skin and chop into bite size pieces.  Add chopped onion, chopped eggs, salt, pepper and sweet relish. 

Lightly toss the mixture to combine.  

Add one cap full of vinegar (1 1/2 teaspoons) and gently mix to combine. For dressing:  In a small bowl add the miracle whip and the mustard and mix to combine. Start with 3/4 cup of miracle whip and add more if needed after tasting the dressing. 

Add to the potato mixture and gently mix to combine. Chill in the refrigerator at least 2 hours before serving.