This is my version of great homemade potato salad! Feel free to make adjustments to your liking.
PREP TIME: 15 min COOK TIME: 24 min READY IN: 35-40 min
Place eggs in a medium saucepan; cover with cold water. Heat to boiling; reduce heat and allow to barely simmer about 15-17 minutes. Cool eggs under cold water a few seconds to stop cooking.
Meanwhile, peel potatoes, cut into cubes and place in saucepan with water. Cook over medium heat about 8 minutes or until potatoes are fork tender; drain.
Place the chopped eggs, celery and cooked potatoes in a large bowl. In another bowl combine the Miracle Whip, salt, pepper, honey mustard, paprika and sugar; add to potatoes, eggs and celery; mix well.
Sprinkle salad with paprika; cover and refrigerate.
I use Honey Mustard to add a bit of extra sweetness and red potatoes instead of russet because they don''t get mushy as easy as the other types.
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 29 (16%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 118.4mg||36 %|
|Sodium 80.1mg||3 %|
|Potassium 860.6mg||23 %|
|Total Carbohydrate 31.1g||9 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 27.8g|
|Protein 7.1g||10 %|
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Calories per serving: 176
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