Creamy, Lemony Potato Salad
Several years ago, I depleted my supply of Miracle Whip® when preparing potato salad, so I substituted it with coleslaw dressing. I now prefer making it this way. You can enjoy it on the same day, but it's even better when left to sit overnight.
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
Instructions
- 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.
Nutrition
Calories: 260kcalCarbohydrates: 34gProtein: 6gFat: 11gSaturated Fat: 2gCholesterol: 103mgSodium: 285mgPotassium: 713mgFiber: 4gSugar: 7gVitamin C: 32mgCalcium: 34mgIron: 2mg
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