4.4/5
(34 Votes)
Ingredients
- 6 red potatoes (using red potatoes keep the salad from getting mushy)
- 1 C miracle whip (can use mayo but takes away some of the tangy taste)
- 1/8 C yellow mustard (reduce amount if using Dijon or any whole grain)
- 6 large dill pickles - save the juice when chopping
- 12 hard boiled eggs - peeled and chopped
- 1 onion chopped finely
- salt, pepper, and paprika to taste
Preparation
Step 1
Boil, cool, peel, and cut potatoes into 1" or so cubes.
Chop dill pickles saving as much of the juice as possible.
Boil, cool, peel, and chop eggs.
Chop onion finely.
In a small bowl blend miracle whip, mustard, salt and pepper and pickle juice well into a smooth texture.
Toss potatoes with onions and chopped pickle in a non-metal bowl.
Fold the mustard mixture into the potato mixture and sprinkle paprika over the top. Cover tightly and refrigerate for 24 hours before serving.
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