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