Treat them to a real bistro-style potato salad, complete with unpeeled red potatoes, creamy dressing and fresh tarragon and marjoram.
What You Need
Original recipe yields 8 servings
1-1/2 lb. small red potatoes, quartered
1 cup MIRACLE WHIP Dressing
2 hard-cooked egg s, chopped
1 small red onion, chopped
2 Tbsp. chopped fresh tarragon
1 Tbsp. chopped fresh marjoram leaves
1/4 tsp. ground black pepper
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Let's Make It
Heat oven to 350°F.
Place potatoes in rimmed baking pan sprayed with cooking spray.
Bake 30 to 35 min. or until tender, stirring after 15 min.
Mix remaining ingredients in large bowl. Add potatoes; mix lightly. Refrigerate 1 hour.
All-Purpose Potato Facts
Potatoes sold as "all-purpose" potatoes have a relatively balanced amount of starch and moisture. These round white potatoes have white flesh with few and shallow eyes. With less starch than russets, these versatile potatoes can be used for boiling, steaming, mashing, baking and roasting, and in casseroles, soups and salads.
Best Potatoes for Potato Salad
The best types of potatoes for potato salads have a waxy flesh and low starch content, both of which help the potatoes maintain their shape after cooking. Varieties include both red potatoes and white, or all-purpose, potatoes and any variety of new potato. And since new potatoes have thin tender skins, they do not need to be peeled before using which makes them a natural for potato salads.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.