Potato Salad
- Number of Servings: 24
Ingredients
11 hard boiled eggs9 cups cooked cubed potatoes1/2 cup miracle whip lite1/4 cup milk2 T ranch2 T mustard1 T lemon juice1 T pickle juice
Cut all the eggs in half, separate whites and yolks.
Chop the whites and add to potatoes, set aside.
Crush the yolks with a fork, then add ranch, mustard, lemon juice and pickle juice. Stir until combined and uniform in color. Mix in miracle whip lite until well blended. Add milk slowly and stir in slowly (it splashes out easily).
Add yolk mixture to whites and potatoes, stir gently until evenly coated. (try not to mash the potatoes)
Makes about 24 1/2 cup servings.
Number of Servings: 24
Recipe submitted by SparkPeople user ABSTRACTBUG.
Chop the whites and add to potatoes, set aside.
Crush the yolks with a fork, then add ranch, mustard, lemon juice and pickle juice. Stir until combined and uniform in color. Mix in miracle whip lite until well blended. Add milk slowly and stir in slowly (it splashes out easily).
Add yolk mixture to whites and potatoes, stir gently until evenly coated. (try not to mash the potatoes)
Makes about 24 1/2 cup servings.
Number of Servings: 24
Recipe submitted by SparkPeople user ABSTRACTBUG.
Nutritional Info Amount Per Serving
- Calories: 87.4
- Total Fat: 3.3 g
- Cholesterol: 97.7 mg
- Sodium: 84.7 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 0.7 g
- Protein: 3.8 g
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