My husband loves potato salad, and although I’m not a huge fan of it, I decided to make it, mostly for him. I’d never prepared this dish before, so I had no idea where to start. There are so many recipes available that it’s mind-boggling. I settled for this one from Kraft, which – I’ll even admit - turned out to be pretty tasty.
Creamy Potato Salad
What You Need
1 lb. red potatoes (about 3), cut into chunks
1/3 cup MIRACLE WHIP Light Dressing
1/4 cup KRAFT Light Zesty Italian Dressing
1-1/2 tsp. GREY POUPON Dijon Mustard
1 hard-cooked egg, chopped
4 green onions, sliced
COOK potatoes in boiling water in saucepan 15 min. or until tender; drain. Rinse with cold water until cooled; drain.
MIX dressings and mustard in large bowl. Add potatoes, eggs and onions; mix lightly.
REFRIGERATE 30 min.
Original recipe can be found here.
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