Country-Style Smashed Potato Salad
- Need3 lb. (1.4 kg) Yukon gold potatoes (about 6 large), peeled, cut into 1-inch chunks
- 4 hard-cooked eggs, divided
- 3 green onions, finely sliced
- 1 stalk celery, chopped
- 6 radishes, thinly sliced
- 2 Tbsp. sweet green relish
- 3/4 cup Miracle Whip Dressing
- 1 Tbsp. white wine vinegar
- 1/2 tsp. paprika
COOK potatoes in boiling water in saucepan 10 to 15 min. or until very tender; drain well. Transfer to large bowl; cool 5 min. Meanwhile, chop 3 eggs; slice remaining egg.
ADD chopped eggs, vegetables and relish to potatoes; mix. Mix dressing and vinegar. Add to potato mixture; mix well.
SPRINKLE with paprika; top with egg slices.
kraft kitchens tipsMake AheadSalad can be made ahead of time. Refrigerate up to 24 hours before serving.How to Hard Cook EggsPlace eggs in single layer in saucepan. Add enough water to saucepan to completely cover eggs by at least 1 inch. Bring water to boil; cover. Remove saucepan from heat. Let eggs stand 20 min. Add eggs immediately to a bowl of ice water. Let stand until completely cooled. Perfectly hard-cooked eggs will have a firm yellow center with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated up to 1 week.NoteThe potatoes in this salad are cooked until very tender so that, when mixed with the other ingredients, the chunks lose their shape or are "smashed."nutritional information serving size = 3/4 cup (175 mL)per serving
Calories 170 Total fat 5 g Saturated fat 1 g Cholesterol 75 mg Sodium 170