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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."

Rate/Review | Read Reviews (4)

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

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

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.
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.