Potato and egg salad

My grandmother is the queen of potato salad. I haven't found anyone who can do her while making a potato salad. Not everyone can do it in a good place. Most of the recipes I have tasted are very dull. She is the best candidate for this dish, and there are actually people who argue that they will eat the last one. I tried to imitate her potato salad, but I think its care and preparation made her stand out. I can get close to it because I have seen her do it many times and know the ingredients she uses. She hasn't been successful for years because of her age, and can't remember how she sometimes does this, but I can get very close to her version and tell me how to make it. Here, I will share our potato salad recipe with you.

Ingredients

5 to 6 potatoes [preferably Idaho potatoes]

2 stem celery

1 small onion

G green pepper

C cup sweet relish

C Cup Miracle Whip

C cup mayonnaise

Half a dozen eggs

2 tablespoons of allspice

1 tablespoon mustard sauce

Chili

Salt and pepper

My grandmother won't make potato salad with something other than Idaho potatoes; maybe that's why her taste is much better than mine, because I use any potatoes I eat. Peel the potatoes, cut into small pieces, and place in boiling brine. Put the eggs in the pot in another pot and cover with water. I add salt to the water because it helps to better remove the eggs. Boil the potatoes until you can insert the fork but not separate. Drain the potatoes, place in a bowl and let the refrigerator cool. Also chop your onions, celery and green peppers. After the potatoes are cooled, the chopped vegetables are placed in a bowl. Put some cold water on the cooked eggs, cool them, and then remove the shell. Half of the eggs are chopped and added to the bowl. a mixture of salt and pepper. Then add mayo, miracle whip and mustard and sweet taste. Mix all the ingredients together. If you need more salad dressing, add more as needed. Cut the remaining cooked eggs into thin slices and place them on the salad. Sprinkle with capsicum cover and refrigerate. The longer it is set, the better the taste of the next day.

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