You just can’t go wrong with potato salad (unless you leave it out in the summer sun for too long!). Because of that combined necessity and uncertainty, we almost always bring our own and have tried many versions. This one also came from Kraft® Food and Family, Summer 2017. Here are the ingredients and directions for those readers who may not be able to find the recipe at kraftrecipes.com. Small red potatoes and a quality bacon make this potato salad a potato party.
We substituted cholesterol-free mayonnaise dressing for the Miracle Whip® dressing.
Warning: this makes enough potato salad for a small army.
1 1/2 cups Miracle Whip® dressing
1 cup chopped kosher dill pickles with 1/4 cup pickle juice
1/4 cup chopped fresh dill
2 Tbsp Dijon mustard
1 tsp celery seed
3 lb. petite-size (1 inch) red potatoes, cooked, cooled and quartered
2 stalks celery, chopped
4 slices bacon, cooked, crumbled
2 green onions, sliced
4 hard-cooked eggs, sliced
Mix Miracle Whip®, pickles, pickle juice, dill, mustard and celery seed until blended.
Combine remaining ingredients in large bowl. Add Miracle Whip® mixture; mix lightly.
Refrigerate 2 hours.
Serves 20. Prep time: 15 minutes; Total time: 3 hours.