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
1/4 cup low fat milk
3 Tbsp. yellow mustard
2 tsp. paprika
Salt and pepper to taste
1 bunch green onions, cleaned and sliced to fill 3/4 cup
1 bunch radishes, cleaned, sliced and chopped to fill 1 cup
6-7 large eggs, hard-boiled, cooled, peeled and sliced (saving two sliced eggs for optional garnish later)
Put 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 15 minutes, until fork tender, but still firm in center (do not over-cook potatoes).
Meanwhile, in a large bowl blend Miracle Whip, milk, mustard and 1 tsp. paprika, until smooth. This dressing should be creamy, but not too thin. Add salt and pepper to taste.
Drain cooked potatoes completely in a colander. Cool slightly and cut warm potatoes into “bite-sized” cubes and add to the dressing, folding carefully with a large spatula or spoon.
Add five sliced eggs, sliced green onions and radishes and blend well. Layer the last (optional) one or two sliced hard-boiled eggs on top of the potato salad for a nice presentation. Sprinkle the remaining paprika powder on top. Cover and chill well, overnight works best, until flavors can blend.
Karen’s Note: This is a surprisingly Great Tasting Potato Salad, without sweet relish or any chopped celery. The radishes and green onions add so much great flavor to this Great Tasting Potato Salad and both my picky potato eater men in our house said to me, “This potato salad tastes great!”, therefore I named it Great Tasting 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 Sirlion Steaks.
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