STEPH'S POTATO SALAD 

8 medium potatoes, peeled and quartered*

3 hardboiled eggs, chopped

3 sweet pickles, chopped

2 green onions, thinly sliced

1/2 cup shredded Cheddar cheese

1 cup mayonnaise

1/4 cup Miracle Whip Salad Dressing

3 tbsp. mustard

1/2 tsp. salt, or to taste

1/8 tsp. pepper, or to taste

1. Cook potatoes in boiling water until tender. Drain and cool.

2. Dice potatoes into large cubes. Place in large bowl. Add eggs, pickles, onions and cheese. Stir in mayonnaise, Miracle Whip,mustard, salt and pepper until well blended. Chill in refrigerator at least one hour before serving. Yield: 10 to 12 servings.

*Useful Tip: For a delicious change of pace, use 16 unpeeled baby red potatoes in place of regular potatoes. Just cut into quarters and proceed with recipe.

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