Zingy Potato Salad

I find a good potato salad is always better the next day. The potatoes seem to absorb so much more flavor from the dressing the longer they sit in it. I also like adding a lot of colorful fresh raw veggies into my potato salad. It adds a little texture to it, the small pieces soften up in the dressing and the variety of colors just looks nicer then a plain white potato salad. However if you are not a fan of potato salad with extra veggies in it then just don’t use them. The dressing is good either way 🙂

 

  • 1 & 1/2 lbs of russet potatoes ( appx 6 med )
  • 3/4 cup Miracle Whip
  • 1 tbs mustard ( Keen’s Hot Mustard is a real nice touch but I would use 1/2 tbs spoon due to how powerful it is )
  • 1 – 1 1/2tbs lemon juice ( fresh is better but bottled will work )
  • seasoning salt and pepper to taste
  • 1 celery stick, finely chopped
  • 1/4 cup grated carrot
  • 4-5 sliced radish
  • 2 tbs each green, red & yellow bell peppers finely chopped
  • 2 sliced green onion, just the green part
  • diced cheddar cheese
  • 1 hard boiled egg per person, cut in half and sliced

 

  1. Steam or boil potatoes until a fork easily slides through. Set aside and allow to cool.
  2. In a medium sized bowl mix everything together except for the egg and the cheddar.
  3. Take appx 1/4 cup of the potatoes and put in a small bowl and mash with a fork. Chop the remaining potatoes into bite sized pieces and set aside again.
  4. Mix the mashed potatoes into the salad dressing.
  5. Mix in the chopped up potatoes, 1 of the hard boiled eggs and the cheddar cheese. Save the remaining egg for the top of the salad.
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