Resident Recipe: Myrtle's Potato Salad

🥄Our wonderful resident Myrtle treated us to a special glimpse into her kitchen by sharing a favorite recipe, just in time for Thanksgiving.

It’s a reminder that food isn’t just about ingredients — it’s about memories, stories, and the joy of passing something meaningful along. 🧡

We’re so grateful to celebrate the season with our residents and to savor the stories and recipes that make Thanksgiving meaningful. Stay tuned… you might just see this delicious dish make an appearance in our kitchen soon!

Myrtle’s Potato Salad 🥔

(Serves 10)

Ingredients:

Salad

   5 lbs red potatoes (about 10 medium)

   10 boiled eggs

   1 medium onion, finely diced

Dressing

   2 cups of Miracle Whip

   ½ cup of milk

   1 to 2 teaspoons mustard

   salt and pepper to taste

Instructions:

Wash the potatoes.  Boil in salted water until tender, but not mushy.  Drain and cool.

Once cooled, peel and slice potatoes into thin slices.

Make the dressing.  In a bowl, mix the Miracle Whip, milk, mustard, salt and pepper.  Stir until smooth.

Combine everything.  In a large bowl, add the potatoes, eggs, and onion.  Add the dressing and mix gently until everything is evenly coated.  Adjust salt and pepper if needed.  Chill in refrigerator for at least 1 hour before serving.