The Best Potato Salad

Potato Salad


6 medium Russet or Yukon potatoes

1/3 cup of miracle whip

3 tablespoons sandwich spread

2 tablespoons yellow mustard

2 tablespoons chopped onion

1 tablespoon chopped bell pepper

2-3 hard-boiled eggs

Salt and Pepper to taste

Paprika for garnish


Peel and cut potatoes into quarters and place them in a large stockpot. Cook for 20-25 minutes or until potatoes can be easily pierced with a fork. Drain and allow to cool. Add miracle whip, sandwich spread, mustard, chopped onion, bell pepper, 2 eggs chopped. Mix ingredients well.

Optional – Slice third egg on top and sprinkle with paprika

Find more recipes at or on Facebook and Instagram @kmariekitchen

Submitted by: Katrina Adams of In the Kitchen with K Marie, Mt. Olive, Ala.

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