Recipe for Gramma"s Potato Salad and Coleslaw

Inquiring minds wanted to know how I made my mother-in-laws home made potato salad and her coleslaw. So the following are her recipes for those who care to try them. They are the best that I have ever eaten. And not because I am related...I have eaten foods all over the world...and believe me, I am very particular. They are very easy and simple ingredients.

Potato Salad

6-8 medium size potatoes, cooked to firm, not mushy (whatever kind you like, i like yukon gold)
1/2 a small red onion minced
1 tsp sweet relish, plus more of the juice of the relish
4 eggs, hard boiled, cooled, then peeled
1 1/2 - 2 cups of miracle whip (depends on how wet you like your salad)
salt and pepper to taste

ok, to start, i cut all my potatoes into little square pieces. make sure they are good and cool. add a little salt and pepper. i add the minced red onions to the potatoes. set them aside. then i take a grater. i grate my 4 eggs on the smallest holes, the whites and yokes, into a separate bowl. when this is done, i salt and pepper the eggs. i then add the 1 tsp. of sweet relish plus about another tsp or two of just the juice to the egg mixture. i add half the miracle whip to the egg mix and stir it around. it should be the consistency of a loose pudding...if not add more miracle whip. taste it, if it is not sweet enough, add more relish juice. a tsp at a time. you may also need to adjust the salt and pepper. when you get this where you want it, add the egg mix to the potatoes. remember, the potatoes will absorb some of the "liquid" of the egg mixture. so make sure it is plenty wet. you don't want a dry potato salad. i would make sure it has at least a 30 minute to an hour in the fridge. enjoy!



Coleslaw

1 head of green cabbage, finely chopped
1/4 head of red cabbage, finely chopped
1 large carrot, shredded
1/2 - 3/4 cup miracle whip
4- 5 tsp sugar

I cut everything by hand, but you can do it however you feel comfortable. When it comes to mixing the miricle whip though, make sure you do it this way: in a bowl, measure it out, add the sugar and beat it until all the sugar is dissolved. I do not add the dressing to the slaw until moments before we eat because it makes the slaw soggy and creates water at the bottom. So keep them both covered in the fridge, separated, until time to eat, them mix them, you don't need alot of the dressing, just enough to coat it lightly. Enjoy!