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Janet's Potato Salad with Egg Recipe

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This recipe for Janet's Potato Salad with Egg, by , is from The Regan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peg Regan
Added: Sunday, July 17, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2-3 lbs boiling potatoes (Red Bliss or Yukon Gold)
3-4 eggs - hard boiled
2 c Miracle Whip salad dressing
3-4 T apple cider vinegar
salt & pepper to taste

Directions:
Directions:
Scrub or peel potatoes and cut into 2 inch pieces. Boil potatoes to just done when pierced with a knife - do not over cook. Drain potatoes and cool and allow to cool for 10 - 15 minutes.

Prepare dressing by mixing salad dressing, vinegar and seasonings in a large bowl. Add slightly warm potatoes along with sliced/chopped eggs. Toss gently together with dressing until thoroughly coated.

This salad is best served at room temperature immediately after preparation. If not serving immediately, keep refrigerated. Stays fresh for 2-3 days.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Serve with your favorite picnic foods.

 

 

 

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