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Deli-Style Potato Salad

TOTAL TIME: Prep: 25 min. Cook: 15 min. + chilling YIELD: 8 servings.
I was inspired by my grandmother to cook, and loved going to her house for Sunday dinner. She passed her cooking skills down, and today my mom and I still make this potato salad. —Sally L. Miner, El Mirage, Arizona

Ingredients

  • 1 pound potatoes, peeled and cubed
  • 6 hard-boiled large eggs, divided use
  • 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 until tender, 10-15 minutes. Drain and set aside to cool.
  • 2. Coarsely chop 4 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.

Nutrition Facts

3/4 cup: 197 calories, 12g fat (2g saturated fat), 150mg cholesterol, 1045mg sodium, 15g carbohydrate (6g sugars, 1g fiber), 6g protein.

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