Classic Potato Salad
The best BBQ side dish has got to be Classic Potato Salad. This recipe is filled with bite size tender potatoes, hard boiled eggs, a few veggies and the best creamy dressing.
Servings: 12
Ingredients
- 3 lbs Russet potatoes, peeled, cubed, and cooked until fork tender
- 12 large eggs, boiled and peeled
- ½ cup onion, diced
- 2 stalks celery, diced (about ½ cup)
- 3 cups Miracle Whip, or your favorite mayo
- 1 Tablespoon classic yellow mustard
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Let potatoes and eggs cool to room temperature.
- Chop 8 eggs and using an egg slicer, slice the remaining 4 eggs.
- In a mixing bowl, whisk together onion, celery, Miracle Whip, mustard, paprika, onion powder, sugar, lemon juice, salt and pepper.
- Add the dressing to the potatoes and gently mix together.
- Fold in chopped eggs.
- Add salad to a serving bowl and lay sliced eggs on top of salad..
- Chill for at least 1-2 hours before serving. The longer the better.
- Before serving sprinkle the top with a dash of paprika.
Video
Nutrition
Serving: 1cup about | Calories: 228kcal | Carbohydrates: 34g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 793mg | Potassium: 607mg | Fiber: 3g | Sugar: 10g | Vitamin A: 359IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 2mg
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