5 pounds Russet potatoes, unpeeled and washed
1 (30 ounce) jar Hellman’s/Best Foods mayonnaise
½ (30 ounce) jar Miracle Whip salad dressing spread
3 large eggs, hard boiled and diced
½ large yellow onion, diced
2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
Optional: replace 1 teaspoon kosher salt with 1 teaspoon
celery salt
Paprika, garnish
Place potatoes in a large pot covered with water. Cover and bring to a boil. Remove cover and continue boiling for 20-25 minutes,
until potatoes are cooked through.
Pierce with a fork to check doneness. Drain and cool potatoes.
In the empty pot add mayonnaise, Miracle Whip, eggs, onion,
salt and pepper. Mix until combined. Smash
the eggs while mixing. If you like the
egg chunks you can just stir.
Using the back of a butter knife peel skins from potatoes
and cut potatoes into bite size chunks and add to mayonnaise mixture as you cut
them.
Mix to combine.
Sprinkle with paprika. Chill
until ready to serve.
Serve and enjoy!
5 pounds Russet potatoes, unpeeled and washed
1 (30 ounce) jar Hellman’s/Best Foods mayonnaise
½ (30 ounce) jar Miracle Whip salad dressing spread
3 large eggs, hard boiled and diced
½ large yellow onion, diced
2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
Optional: replace 1 teaspoon kosher salt with 1 teaspoon
celery salt
Paprika, garnish
Place potatoes in a large pot covered with water. Cover and bring to a boil. Remove cover and continue boiling for 20-25 minutes,
until potatoes are cooked through.
Pierce with a fork to check doneness. Drain and cool potatoes.
In the empty pot add mayonnaise, Miracle Whip, eggs, onion,
salt and pepper. Mix until combined. Smash
the eggs while mixing. If you like the
egg chunks you can just stir.
Using the back of a butter knife peel skins from potatoes
and cut potatoes into bite size chunks and add to mayonnaise mixture as you cut
them.
Mix to combine.
Sprinkle with paprika. Chill
until ready to serve.
Serve and enjoy!
