IPC's Best Traditional IdahoŽ Potato Salad
Courtesy of Idaho Potato Commission
Servings: 12
Prep Time: 15 Min.
Cook Time: 15 Min.
Chill Time: 3 Hr.
Prep Time: 15 Min.
Cook Time: 15 Min.
Chill Time: 3 Hr.
What you need:
* 2 1/2-3 lb. IdahoŽ potatoes (5 large, or 8-9 medium)
* 8 hard-boiled eggs, peeled
* 1 medium onion, finely chopped (about 1/2 c.)
* 3 dill pickle spears, chopped (about 2/3 c.)
* 1/2 c. mayonnaise
* 1/2 c. Miracle Whip salad dressing
* 3 Tbsp. liquid from dill pickle jar
* 2 Tbsp. prepared yellow mustard
* 1/4 tsp. garlic salt
* 1/4 tsp. freshly ground black pepper
* 8 hard-boiled eggs, peeled
* 1 medium onion, finely chopped (about 1/2 c.)
* 3 dill pickle spears, chopped (about 2/3 c.)
* 1/2 c. mayonnaise
* 1/2 c. Miracle Whip salad dressing
* 3 Tbsp. liquid from dill pickle jar
* 2 Tbsp. prepared yellow mustard
* 1/4 tsp. garlic salt
* 1/4 tsp. freshly ground black pepper
What to do:
1. Scrub 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 12-15 min., or until a knife can easily pierce the potatoes, but they're 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 remaining ingredients.
2. Roughly chop 6 of the eggs, saving two for garnish. Add the chopped egg to a large mixing bowl. Add the onion and chopped pickles to the bowl.
3. In a small mixing bowl, using a whisk, combine the mayonnaise, Miracle Whip, dill pickle liquid, yellow mustard, garlic salt and pepper. Whisk well to combine; set aside.
4. 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.
5. Transfer potato salad to a serving bowl. Slice remaining two eggs into thin slices and arrange them around the salad to garnish. Cover and refrigerate at least 3 hr. before serving (preferably overnight) to let the flavors combine.
* Each serving is 3/4 c.
* Recipe courtesy of DeAnne Wilkins whose husband is a former Idaho Potato Commissioner.
2. Roughly chop 6 of the eggs, saving two for garnish. Add the chopped egg to a large mixing bowl. Add the onion and chopped pickles to the bowl.
3. In a small mixing bowl, using a whisk, combine the mayonnaise, Miracle Whip, dill pickle liquid, yellow mustard, garlic salt and pepper. Whisk well to combine; set aside.
4. 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.
5. Transfer potato salad to a serving bowl. Slice remaining two eggs into thin slices and arrange them around the salad to garnish. Cover and refrigerate at least 3 hr. before serving (preferably overnight) to let the flavors combine.
* Each serving is 3/4 c.
* Recipe courtesy of DeAnne Wilkins whose husband is a former Idaho Potato Commissioner.
Nutritional information:
Calories: 251; Total Fat: 14g; Cholesterol: 149mg; Total Carbs: 25g; Protein: 6g; Sodium: 298mg;