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Creamy, Lemony Potato Salad
Creamy, Lemony Potato Salad
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
535 minutes
Creamy coleslaw dressing creates a flavorful base for this delicious potato and egg salad topped with fresh chives.
Ingredients:
  • 6 russet potatoes
  • 4 eggs
  • 0.5 cup coleslaw dressing (such as Kraft®)
  • 0.5 cup creamy salad dressing (such as Miracle Whip®)
  • 0.25 cup snipped fresh chives
  • salt and ground black pepper to taste
  • 1 pinch paprika, or more to taste
Instructions:
  • In a large pot, cover the potatoes with salted water and bring to a boil. Reduce heat to medium-low and cook, turning occasionally, until fork-tender, about 20 minutes. Drain the potatoes and let them cool.
  • 1. In a saucepan, gently lay the eggs and cover them with water. Bring to a boil, then turn off the heat and let the eggs sit in the hot water for 15 minutes. 2. Remove the eggs from the hot water and cool them down by rinsing with cold water. 3. Peel and chop the eggs before placing them in a large glass dish.
  • Peel and chop cooled potatoes, then add them to eggs in a glass dish.
  • Combine coleslaw dressing and creamy salad dressing in a bowl, stirring until smooth. Mix in chives. Pour the dressing over the potatoes and eggs, tossing to coat evenly. Season the salad with salt, pepper, and a dusting of paprika.
  • Chill the dish overnight with a snug plastic wrap cover in the refrigerator to enhance the flavors.

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