Name: Creamy, Lemony Potato Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Russet potatoes - 6; Eggs - 4; Coleslaw dressing (such as Kraft®) - ½ cup; Creamy salad dressing (such as Miracle Whip®) - ½ cup; Snipped fresh chives - ¼ cup; Salt and ground black pepper to taste - ¼ cup; Paprika, or more to taste - 1 pinch

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Creamy, Lemony Potato Salad

1. Russet potatoes - 6

2. Eggs - 4

3. Coleslaw dressing (such as Kraft®) - ½ cup

4. Creamy salad dressing (such as Miracle Whip®) - ½ cup

5. Snipped fresh chives - ¼ cup

6. Salt and ground black pepper to taste - ¼ cup

7. Paprika, or more to taste - 1 pinch

How to cook deliciously - Creamy, Lemony Potato Salad

1. Stage

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.

2. Stage

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.

3. Stage

Peel cooled potatoes and chop; add to eggs in glass dish.

4. Stage

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.

5. Stage

Cover dish with plastic wrap and refrigerate overnight.