Creamy, Lemony Potato Salad – a delicious recipe with potatoes, eggs, coleslaw dressing, salad dressing, fresh chives, salt. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place potatoes into a large pot with enough salted water to just cover; bring to a boil, reduce heat to medium-low, and simmer, turning occasionally, until fork-tender, about 20 minutes. Drain potatoes and set aside to cool.
2
Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs cook in hot water for 15 minutes. Remove eggs from hot water and rinse with cold water until cool. Peel and chop eggs; put into a large glass dish.
3
Peel cooled potatoes and chop; add to eggs in glass dish.
4
Stir coleslaw dressing and creamy salad dressing together in a bowl until smooth; add chives and stir. Pour dressing over the potatoes and eggs; stir to coat. Season salad with salt and pepper; dust with paprika.
5
Cover dish with plastic wrap and refrigerate overnight.
432
kcal
Calories
24
g
Fat
41
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 russet potatoes, 4 eggs, 1/2 cup coleslaw dressing (such as Kraft(R)), 1/2 cup creamy salad dressing (such as Miracle Whip(R)), and more.
Yes, Creamy, Lemony Potato Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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