Name: Creamy Potato Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 3 – 4 pounds potatoes, peeled and cubed (I used red potatoes); 12 hard boiled eggs, sliced; 2 stalks celery, finely diced; 1/2 onion, finely diced; 1/2 green bell pepper, finely diced (optional); Dressing; 2 cups heavy cream (or half and half); 2 cups Miracle Whip; 3 tablespoons sugar; 1 tablespoon salt; 3 tablespoons yellow mustard; 1 teaspoon pepper

Creamy Potato Salad

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Author: Prairie Californian
Prep Time: 25
Cook Time: 20
Total Time: 45 minutes

Ingredients

Scale

3 – 4 pounds potatoes, peeled and cubed (I used red potatoes)
12 hard boiled eggs, sliced
2 stalks celery, finely diced
1/2 onion, finely diced
1/2 green bell pepper, finely diced (optional)
Dressing
2 cups heavy cream (or half and half)
2 cups Miracle Whip
3 tablespoons sugar
1 tablespoon salt
3 tablespoons yellow mustard
1 teaspoon pepper

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Instructions

Boil potatoes in salted water until tender, about 12 – 15 minutes. Drain well, but don’t rinse.
While potatoes are boiling, prepare dressing. Mix all ingredients in a medium bowl. Whisk to combine.
Once potatoes are tender, rinsed, and cool enough to handle. Pour into large bowl. Pour about 1/3 of the dressing into the bowl. Stir to combine.
Once potatoes are fully cooled, add eggs, celery, onion, and green pepper (if using). Stir to combine. Add rest of dressing and a little extra cream if necessary. Store in refrigerator until ready to serve.
Salad is best made at least a few hours in advance. Enjoy!

Nutrition

Serving Size: 10

Find it online: https://prairiecalifornian.com/creamy-potato-salad/