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Eat Good, Feel Good!

Deli-Style Potato Salad
Prep: 25 min.
Cook: 20 min. + chilling
MAKES: 8 servings

Ingredients

• 1 pound potatoes, peeled and cubed
• 6 hard-cooked eggs
• 8 whole baby dill pickles, sliced
• 1 small onion, chopped
• 4 radishes, sliced

DRESSING:

• 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

Directions

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.
2. 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.
3. Slice remaining eggs and arrange over salad; sprinkle with paprika if desired. Cover and refrigerate for 4 hours before serving.

Originally published as Deli-Style Potato Salad in Simple & Delicious August/September 2012, p62