Creamy Potato Salad

Prep: 30 minutes Total: 1 hour (Including refrigerating)

Ingredients:
1 lb red potatoes, unpeeled, cut into chunks
1/4 cup Italian dressing
1/3 cup Miracle Whip Light dressing
1 1/2 tsp dijon mustard (I didn't have any so I just used yellow mustard.)
1 hard-cooked egg, chopped
4 green onions, sliced (I omitted these.)



Directions:

Cooke potatoes in boiling water 15 minutes or until tender.



While the potatoes are cooking, mix salad dressing in a large bowl.



Add mustard.



And, Miracle Whip.



Drain the potatoes and rinse with cold water until cooled; drain again.



Add the potatoes to the dressing.



Then, add the egg; mix lightly.



Cover. Refrigerate at least 30 minutes.



Makes 4 servings, 3/4 cup each.

I served this with the Simple Southern-Style "Unfried" Chicken.

Verdict:

Laura - Thumbs Up - This potato salad was zesty and delicious. I will make this again.

Randy - Thumbs Down - It was too spicy and too much mustard. (Side Note: I used the yellow mustard that Randy loves to drowned his turkey dogs in and I used Randy's favorite salad dressing. He still gives it a thumbs down. Go Figure!!)

Nathan - Thumbs Up - Nathan ate a whole serving of this salad.

Leftovers: The leftovers were great. Nathan and I ate this again for dinner tonight. Yum, Yum!