Deli-Style Potato Salad Recipe
By kimvess
Ingredients
- DRESSING:
- 1 pound potatoes, peeled and cubed
- 6 hard-cooked eggs
- 8 whole baby dill pickles, sliced
- 1 small onion, chopped
- 4 radishes, sliced
- 1 cup Miracle Whip
- 1 tablespoon 2% milk
- 1 teaspoon prepared mustard
- 1/2 teaspoon dill pickle juice
- 1/4 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Paprika, optional
Details
Servings 8
Preparation time 20mins
Cooking time 35mins
Adapted from tasteofhome.com
Preparation
Step 1
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and set aside to cool.
Coarsely chop four eggs. In a large bowl, combine the chopped eggs, pickles, onion and radishes; add potatoes. In a small bowl, combine the Miracle Whip, milk, mustard, pickle juice, sugar, salt and pepper. Pour over potato mixture; stir to combine.
Slice remaining eggs and arrange over salad; sprinkle with paprika if desired. Cover and refrigerate for 4 hours before serving.
Yield: 8 servings.
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