Creamy Potato Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 15
• 5 lbs potatoes, peeled & cut into small chunks
• 6 hard-boiled eggs, cooled & peeled
• 1/2 cup dill pickle (optional)
• 1 1/2 cups miracle whip (sometimes i use a mixture of both) or 1 1/2 cups mayonnaise (sometimes i use a mixture of both)
• 2 tablespoons yellow mustard
• 1/4 cup pickle juice (dill not sweet)
• 1/4 cup half-and-half or 1/4 cup whipping cream
• 1/2-1 tablespoon sugar
• 1 1/2 teaspoons salt
• 1 teaspoon paprika
• 1/2 teaspoon black pepper

Recipe

• 1 boil the potatoes until just tender when poked with a fork, remove and drain.
• 2 place the potatoes into a large bowl & let cool to room temperature. (i like to mash about half of the potatoes then add them back in with the chunks).
• 3 cut the eggs in half then remove the yolks. place the yolks into a small bowl used for mixing.
• 4 add the egg whites & pickles (if using) to a food processor then chop until finely diced. stir into the potatoes.
• 5 gently mash the yolks with a fork then mix in the mayonnaise, mustard, pickle juice, cream, sugar & spices.
• 6 whisk until creamy then pour over potato mixture. gently stir until the potatoes are coated with the mayo mixture.
• 7 cover and refrigerate at least 1 hour.