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Eureka Potato Salad

By: Carolyn Scott  
"This is a potato salad that has a mashed potato kind of texture. I was experimenting for the 4th of July and my family and friends loved it."

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 145 people have saved this

Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 8 potatoes, peeled and cubed
  • 1 cup sour cream
  • 1/2 cup creamy salad dressing, e.g. Miracle Whip ™
  • 1/2 cup shredded Monterey Jack cheese
  • 2 hard-cooked eggs, peeled and chopped
  • salt and pepper to taste

Directions

  1. Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
  2. In a serving bowl, mix together the sour cream, salad dressing, shredded cheese and hard-cooked eggs. When the potatoes are cool, stir into the dressing. If you like it creamier, mix longer. Season with salt and pepper to taste.

Footnotes

  • Hard-cooked eggs
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 342 | Total Fat: 16.7g | Cholesterol: 77mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 7, 2005 by MaryAnn 
Tried this recipe and it was different than what we are used to. To make this better I would... MORE

 
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