My family came over today for Mother’s Day and they brought the steaks for the grill and I made the potato salad and two Swedish fruit pies (a blueberry and a rhubarb).

I have never used a “recipe” for my potato salad so this time I wrote down all the amounts of the ingredients so that I could post it here for you.
Swedish potato salad is very different than American potato salad in that it is very plain and uses a combination of mayonnaise and creme fraiche, no eggs and is very creamy and rather bland… it’s good, but I prefer my potato salad

Ingredients:
Serves 15

• 5 lb. potatoes
• 1/2 C chopped red onion
• 1/2 C sweet pickle relish
• 6 boiled eggs, chopped
• 1 tsp. black pepper
• 2 1/2  C Miracle Whip
• 1 T mustard
• salt to taste

Do this:
Boil potatoes and eggs the day before you plan to make your potato salad and cool thoroughly in the refrigerator. Peel potatoes and the boiled eggs. Cut into desired sizes and place in a large bowl. Chop onion and place in bowl with potatoes and eggs. Add all the remaining ingredients and blend with spatula.
Sprinkle top of potato salad with paprika and garnish with parsley. Refrigerate until ready to serve.

Peel potatoes and eggs and cut into desired sizes

Chop up 1/2 cup red onion

Combine all ingredients in a large bowl

Sprinkle potato salad with paprika and garnish with parsley. Refrigerate until ready to serve

Mother’s Day steak on the grill.