Kittencal's Potato Salad With Eggs
Recipe: #5661
June 07, 2012
Categories: Salads, Potato Salad, Side Dishes, Eggs, Potatoes, Baby Shower, Brunch, Cinco de Mayo, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Picnic, Potluck, Sunday Dinner, Gluten-Free, Non-Dairy, more
"You won't find this anywhere else but here, I recently developed this potato salad and is now my favorite! Bacon or ham can be used both are great but I think I prefer bacon. There are a few steps to this salad so you may want to boil the eggs and cook the potatoes a day in advance, you can even mix up the dressing a day ahead. This is an uber creamy salad if you don't like your tater salads creamy then you may want to reduce the dressing amount. Four cups dry uncooked small shells or macaroni may be used in place of the potatoes -- DO NOT use any other brand than Hidden Valley dry ranch, trust me I have tried other brands and the flavor is not as good!"
Ingredients
- FOR DRESSING
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- FOR SALAD
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Nutritional
- Serving Size: 1 (270.2 g)
- Calories 422.1
- Total Fat - 24.9 g
- Saturated Fat - 6.8 g
- Cholesterol - 165.3 mg
- Sodium - 1204.6 mg
- Total Carbohydrate - 30.1 g
- Dietary Fiber - 4 g
- Sugars - 4 g
- Protein - 20.3 g
- Calcium - 79.2 mg
- Iron - 6 mg
- Vitamin C - 17.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the cooked cubed potatoes large bowl along with with chopped green onions, diced celery, hard-boiled eggs, chopped ham or diced bacon and chopped pickles.
TO MAKE THE DRESSING
Step 2
In a bowl whisk all ingredients together until well combined. Pour the dressing over the salad and GENTLY toss to coat.
Step 3
Season with seasoned salt and pepper. Chill covered at least 4 or more hours before serving. DELICIOUS!!!
Tips
No special items needed.