Nanny Williams' Potato Salad

Or as John puts it ... Dead Nanny's Potato Salad. Nanny Williams is Mildred Williams whose O'Malley family came from Ireland in the early part of the 1900s. Half of her family was born in Ireland and the other half was born in the US. Sarah is named for Nanny Williams' mother. Whenever we make this potato salad we always think about Nan and we still laugh at how she always mixed and stored it in a particular bowl. It had to be just that one bowl. You did not mess with that bowl when it was potato salad making time!

6 medium to large red potatoes

1 stalk celery, diced

2 Tbsp. onion, diced

1 cup Miracle Whip or Mayonnaise

3 Tbsp. apple cider vinegar

Salt & Pepper

1. Do not peel potatoes. Cut in half if the potatoes are large. Place in a large pot with enough water to cover the tops of the potatoes and boil potatoes until they are fork tender. Drain the pot and rinse potatoes with cold water.

2. When potatoes are cool enough to handle but are still warm, peel them. Run potatoes through a wire french fry cutter, cutting through the tops of the potato as it comes through the wires. You want the potatoes to have some chunks but are not too large or distinct in shape. Most of the potato will crumble as you work them through the french fry cutter.

3. Add the celery and onion to the potato and mix well. Add salt and pepper to taste.

4. Mix in the Miracle Whip or Mayonnaise and blend well. Add the vinegar and mix well.

5. Place in a covered container and refrigerate for at least four hours or overnight.

Makes 4 - 6 side servings.

Note: You can adjust any of these ingredients depending on what you like. I have been known to add a mashed hard boiled egg to this recipe but only when no one is watching.

Cut the tops off the potato as they come through the french fry cutter wires