5 lbs. med. russet potatoes, peeled and cut in half
2 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1-1/2 cup Miracle Whip salad dressing
1 large finely chopped onion
3/4 cup yellow mustard
6 Tbsp. sweet relish
1 Tbsp. paprika
12 large eggs, hard-boiled, cooled, peeled and diced
Put diced eggs in a sealed container and refrigerate, until ready to use.
In a large pan or Dutch oven add potatoes and cover completely with water. Then add salt, garlic powder and onion powder to the water and bring to a boil on high heat. After water comes to a boil, cook uncovered for about 10-15 minutes, until fork tender, but still firm in center (do not over-cook potatoes).
In a very large bowl blend Miracle Whip, mustard and 2 tsp. of the paprika (saving 1 tsp. of paprika to sprinkle on top of Potato Salad later).
Drain cooked potatoes completely in a colander. Cool slightly and cut warm potatoes into “bite-sized” cubes and add to bowl, folding in carefully with a large spatula or spoon.
Add diced eggs, chopped onions and relish and blend well. Sprinkle the remaining paprika powder on top. Cover and chill well, at least 3 hours, until flavors can blend.
Karen’s Note: This our family’s favorite Potato Salad! Try serving this side potato salad dish with any of Frank’s Grilled chicken or beef, such as Frank’s Barbecue Chicken Thighs or Frank’s Grilled Sirloin Steaks.
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