This easy and delicious recipe is certified by the American Heart Association By making a few simple ingredient swaps you can enjoy this allAmerican side dish all season long
Prep Time
3 hrs
Dificult
Medium
Servings
3 hrs 35 mins
Ingredients
Instructions
Scrub Idaho® Russet Potatoes well
but do not peel. Place potatoes in a stockpot
add water to cover
and bring to a boil over high heat. Reduce heat to medium-high and cook 12 to 15 minutes
or until a knife can easily pierce the potatoes but they are still firm. Pour off the hot water and add cold water to the pot to help cool down the potatoes. Set potatoes aside while preparing the remaining ingredients.
Remove the yolks from 4 of the hard-boiled eggs. Discard or save for another use. Roughly chop the 4 egg whites and 2 of the whole eggs
saving 2 for garnish. Add the chopped eggs to a large mixing bowl. Add the onion and chopped pickles to the bowl.
In a small mixing bowl
combine the mayonnaise
Miracle Whip
Greek yogurt
dill pickle brine
yellow mustard
garlic powder
salt
and pepper. Whisk well to combine; set aside.
Remove the cooled potatoes from the pot of water. With a paring knife
remove the potato peels (they will come off easily). Cut the potatoes into small cubes and add to the other ingredients in the mixing bowl. With a wooden spoon
gently toss the salad ingredients to mix. Add the dressing mixture and gently toss again to coat all ingredients well.
Transfer potato salad to a serving bowl. Cut the remaining 2 eggs into thin slices and arrange them around the salad to garnish. Cover and refrigerate at least 3 hours before serving (preferably overnight) to let the flavors combine.
