Ready in 45 minutes
The ingredients in this dish blend to give the potato salad a creamy, delicious taste and texture; it is simply the best potato salad I have ever eaten.
"I left out the green bell pepper and added some ranch dressing. Also some white pepper and John Henry's Mohave gold garlic pepper. I will make this again,it was really good. "- Danagee
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Bake the Potatoes: Do not remove the red skin from the potatoes. Wrap each potato with aluminum foil or just place the potatoes in a shallow baking dish, add a small amount of water to cover bottom of dish, cover and bake potatoes for 1 hour at 350 in an oven.
After baking, let the potatoes cool and then cut potatoes into ½ inch cubes.
In a large glass bowl blend miracle whip, olive oil, vinegar, Dijon mustard, pepper, relish, garlic, celery, green bell pepper, sugar and salt.
Fold in the chopped onions, chives, chopped eggs and parsley.
Add the potatoes and fold gently to coat the potatoes.
Cover and refrigerate at least 1 hour before serving.
You can sprinkle a small amount of Hungarian paprika across the top of the potato salad before serving to add a touch of zip and color.
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Danagee 6 months agoI left out the green bell pepper and added some ranch dressing. Also some white pepper and John Henry's Mohave gold garlic pepper. I will make this again,it was really good.