Potato Salad

This potato salad recipe has been a crowd pleaser for BBQ's and summer gatherings in Shauna Evans' family for over 40 years! The recipe can be found in her first cookbook, Sweet and Savory: Award Winning Recipes Made Easy. 

Visit sweetandsavoryseven.com and Instagram: @fablifeandstyle for more. 

Potato Salad

Ingredients:

  • 5 lbs. russet potatoes, peeled and cubed
  • 7 boiled eggs, peeled and sliced
  • 1 cup diced dill pickles
  • 8 slices bacon, cooked crisp and crumbled
  • 1/2 cup chopped green onions
  • 2 cups sandwich whipped dressing (Miracle Whip)
  • 2 Tbls. yellow mustard
  • 1/2 tsp. paprika (for garnish)

Directions:

  1. Cook potatoes in boiling water for approximately 30 minutes or until tender.
  2. In a large bowl, fold together potatoes, eggs, pickles, bacon, and onions.
  3. In a small bowl, combine sandwich whipped dressing and mustard.
  4. Pour dressing over potato mixture and stir to coat.
  5. Garnish with sliced eggs and dash of paprika.
  6. Serve immediately or refrigerate until ready to serve.

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