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Sunday, January 23, 2022
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It combines russet potatoes and egg whites with a creamy dressing made from egg yolks ,Miracle Whip, and more.
Info
Preparation time:
30 min
Cooking Time:
45 min
Ready In:
1 h 15 min
Level of Difficulty:
Easy
Servings:
12+
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Member since Sep 20, 2020
Location: Knoxville, TN
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Creamy Potato Salad

Mon, Nov 9, 2020, 21:50, 1 Year ago
0 out of 5 with 0 ratings
comments: 0 - hits: 348

Directions

  • Clean potatoes (leave peel on) and place in large stock pot. Cover with water, season liberally with salt, and bring to a boil. Reduce heat and simmer until fork tender, approximately 45 minutes. Remove potatoes from pan.

  • Cook eggs according to stove top or instant method. See blog post for details and directions.

  • Peel potatoes (while they are still warm) and slice in small bite-sized slices into a large mixing bowl.

  • When eggs are cool, separate yolks from whites. Slice the whites into the mixing bowl with the potatoes. Season with salt and pepper according to your taste.

  • Place yolks in a separate mixing bowl, and mash. Add the other dressing ingredients – the Miracle Whip, sugar, yellow mustard, vinegar, and half and half. Season with salt and pepper according to your taste.

  • Pour the dressing over the potatoes (while the potatoes are still slightly warm) and egg white slices. Mix well, test for seasonings, and adjust accordingly.

Ingredients

5 pounds russet potatoes14 large eggs2 cups Miracle Whip1/2 cup sugar1 Tablespoon yellow mustard – heaping1/4 cup Apple Cider vinegar1/4 cup half and halfsalt and pepper – to tasteonions – optional, to serve

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