Dirty and delicious Yukon Potato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* 8 Medium Yukon Gold Potatoes, partially peeled and cut into one inch cubes* 2 T Red Wine Vinegar* .25 cup finely diced celery* .5 tsp spice world minced fresjh garlic* 3/4 cup finely diced Onion* 1 cup Kraft Miracle Whip Light* 2 T T. Marzetti Chunky Blue Cheese Light* 4 XL hard Boiled eggs (recommend Eggland's Best)* 2 T dill pickle juice* 1 T lemon juice * 1 T mustard (can use any kind, I use yellow)* .25 tsp Original Spike seasoning (or to taste)* .5 tsp dill weedSalt and fresh ground pepper to tastePaprika for garnish (optional)
Put potatoes in a large pot of salted water; bring to a boil. Cook until just tender, 20 to 25 minutes. Drain. Toss while hot with 1 T Red wine vinegar. Cool.
Stir together mayonnaise, lemon juice, pickle juice, mustard, blue cheese dressing, spike and dill; season with salt and pepper.
Once potoates are cool, fold into mayonnaise mixture. Fold in celery, onion, garlic and eggs. Garnish with Parsley and dill as desired.
Refrigerate, covered, until ready to serve.
Serving Size: Makes 8 servings (about 3/4-1 cup each)
Number of Servings: 8
Recipe submitted by SparkPeople user JOTERESA.
Stir together mayonnaise, lemon juice, pickle juice, mustard, blue cheese dressing, spike and dill; season with salt and pepper.
Once potoates are cool, fold into mayonnaise mixture. Fold in celery, onion, garlic and eggs. Garnish with Parsley and dill as desired.
Refrigerate, covered, until ready to serve.
Serving Size: Makes 8 servings (about 3/4-1 cup each)
Number of Servings: 8
Recipe submitted by SparkPeople user JOTERESA.
Nutritional Info Amount Per Serving
- Calories: 200.5
- Total Fat: 6.8 g
- Cholesterol: 117.6 mg
- Sodium: 377.4 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 3.5 g
- Protein: 8.2 g
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