|
|
|
|
| Category |
|
Salads - Soups - Sidedishes
|
| Sub
Category |
|
None
|
| Servings |
|
4
|
| Preptime |
|
1 hr
|
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
| |
1 lb red potatoes, unpeeled, cut into chunks
|
| |
1/4 cup Zesty Italian Reduced Fat Dressing
|
| |
1/3 cup Miracle Whip Light Dressing
|
| |
1 1/2 tsp Grey Poupon Dijon Mustard
|
| |
1 hard-cooked egg, chopped
|
| |
4 green onions, sliced
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
|
Cook potatoes in boiling water 15 min or until tender; drain. Rinse potatoes with cold water until cooled; drain again.
|
|
|
|
Mix dressings and mustard in large bowl. Add potatoes, egg and onions; mix lightly. Cover. Refrigerate at least 30 mins.
|
|
|
|
|
|
|
|
Originally Submitted
7/20/2010
|
|
|
|
0 Out of 5 from
0 reviews
You can add this Creamy Potato Salad recipe to your own private DesktopCookbook.
|
