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Janet's Potato Salad with Egg Recipe

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This recipe for Janet's Potato Salad with Egg is from The Regan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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