Creamy, Lemony Potato Salad

Many years ago, I ran out of Miracle Whip® while making potato salad and added coleslaw dressing. I wouldn’t make it any other way now. This can be eaten the same day, but is best the next day.

Step: 1

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.

Step: 2

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.

Step: 3

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

Step: 4

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.

Step: 5

Cover dish with plastic wrap and refrigerate overnight.

Per Serving: 260 calories; protein 6.4g; carbohydrates 33.7g; fat 11.2g; cholesterol 103mg; sodium 284.7mg.

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