Creamy, Lemony Potato Salad recipe
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Ingredients
- 6 russet potatoes 4 eggs ½ cup coleslaw dressing (such as Kraft®) ½ cup creamy salad dressing (such as Miracle Whip®) ¼ cup snipped fresh chives salt and ground black pepper to taste 1 pinch paprika, or more to taste
Nutrition Info
- 259.6 caloriescarbohydrate: 33.7 gcholesterol: 103 mgfat: 11.2 gfiber: 3.6 gprotein: 6.4 gsaturatedFat: 2.1 gservingSize: -sodium: 284.7 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Creamy, Lemony Potato Salad
Directions
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Place potatoes into a large pot with enough salted water to just cover, bring to a boil, reduce heat to medium-low, and simmer, turning occasionally, until fork-tender, about 20 minutes. Drain potatoes and set aside to cool.
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs cook in hot water for 15 minutes. Remove eggs from hot water and rinse with cold water until cool. Peel and chop eggs, put into a large glass dish.
Peel cooled potatoes and chop, add to eggs in glass dish.
Stir coleslaw dressing and creamy salad dressing together in a bowl until smooth, add chives and stir. Pour dressing over the potatoes and eggs, stir to coat. Season salad with salt and pepper, dust with paprika.
Cover dish with plastic wrap and refrigerate overnight.