Mildred Cannon’s Potato Salad

A classic recipe complete with Ms. Mildred's secret ingredient...Durkee's Famous Sauce, a popular tangy sandwich spread has been around for over 100 years! It was even served in the Lincoln White House!

5 pound bag of red potatoes
3-4 boiled eggs
1.5 Teaspoons of Durkee's Famous Sauce
2 stalks of celery
3-4 serving spoons of mayo
1 small onion (you’ll need about a ½ cup)
Sweet salad cubes (you’ll need about 2/3 cup)

Peel and dice the potatoes Bring salted water to a boil in a large stock pot. Toss the potatoes into the boiling water. Boil until tender, approximately 15-20 minutes. 

While the potatoes are boiling, bring a smaller sauce pan of water to a boil. Boil 3-4 eggs. Once the eggs are done, take them out of the water and set them aside.

Finely dice 1 small onion
Dice 2 stalks of celery
Peel the boiled eggs 

Once the potatoes are done cooking, drain them in a colander and then transfer to a large mixing bowl. 

Add approximately 1 cup of sweet salad cubes to the potatoes.  
Add 1.5 teaspoons of Durkees
Add 3-4 serving spoons of mayo 
Add in the onions
Approximately ½ cup.
Dice the eggs or use a cheese grater to add in the eggs. 

Once all of your ingredients have been added to the potatoes, use a large spoon to incorporate everything. Mix while potatoes are still hot. It’s important to mix from the bottom of the bowl. Be sure not to over mix. 

Salt and pepper to taste. Refrigerate when cool.