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Tangy Potato Salad
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Tangy Potato Salad

45 Minutes
45 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
12-15 potatoes, peeled and cubed
2 Tbsp salt, plus additional salt to taste
3 hardboiled eggs, chopped
3-4 dill pickles, chopped (sweet pickles can be used)
1 onion, finely chopped
2 cups Miracle Whip
1 Tbsp milk
2 Tbsp mustard
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Let's Make It
1
Put potatoes and 2 Tbsp. salt in a large cooker with enough water to cover potatoes. Boil potatoes 10-15 minutes, just until they become tender, not mushy. Drain and rinse them in cold water.
2
Add eggs, pickles, and onion to potatoes.
3
In a separate bowl, mix Miracle Whip, milk and mustard until blended. Fold this mixture into potato mixture, adding additional salt if desired.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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