Potato salad makes a tasty side dish that can be prepared quickly and easily ahead of time and stored in the fridge until serving time. It makes a terrific accompaniment to any Barbecued main dish or any dish you might decide to serve it with.
Here is one I’m certain you will enjoy immensely.
Ingredients:Preparation time start to finish is about 1 hour
This side dish should be prepared about 4 hours before serving to permit the potato salad to thoroughly chill in the fridge.
This recipe offers (4) adult servings
10 to 12 Red skinned Potatoes
2-1/2 Cups Miracle Whip Salad Dressing
1/3 Cup Milk
2 Tablespoons Yellow Mustard
6 Eggs (hard boiled and sliced)
4 to 6 Stocks of Fresh Chives (finely chopped)
4 Radishes (diced)
10 Sweet Mixed Pickles (quartered)
Salt and Pepper to taste
Paprika to taste for coloring
If desired, add 3 or 4 drops of a Hot Sauce
Boil the potatoes on medium heat in a pot of salted water, for about 30 minutes, until potatoes are cooked fork tender.
Instructions:
Once the potatoes are fork tender remove the pot from the heat and let them cool.
Potato Salad Dressing:In a medium to large mixing bowl combine the Miracle Whip, Milk, Mustard, Salt and Pepper whisking it into a smooth, creamy, fluid dressing mixture.
If desired peel the potatoes. Not peeling them adds to the texture and taste of the salad as well as the skin adds an extra nutritional value.
Cube the potatoes into nice bite sized pieces and add the potatoes to the bowl with the dressing, folding gently to coat the potatoes completely.
Next add in the chives, radishes, and sweet pickle folding these into the mixture.
If desired add in the Hot Sauce at this point folding it into the salad. This little bit of heat will offer a big surprize in the taste.
Lastly add in your sliced egg.
Refridgerate the salad for about 4 hours or longer to allow for all of the flavors to blend together.
Serve cold as a great side dish.