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

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.