Best Creamy Potato Salad

This is the recipe to turn to when "good enough" isn't good enough. Hard-cooked eggs, tender Yukon gold potatoes and sliced celery make for a scene-stealing potluck dish.


9 servings (3/4 cup each)


2 pounds Yukon gold potatoes (about 6 large), peeled, cut into 1-inch cubes
1/4 cup zesty Italian dressing (e.g. KRAFT)
3 hard-cooked eggs, chopped
1 stalk celery, thinly sliced
2 green onions, thinly sliced
1 tablespoon chopped fresh dill weed
1/2 cup mayonnaise or Miracle Whip (e.g. KRAFT)


Cook potatoes in boiling water in saucepan 15 minutes or just until tender; drain.

Place warm potatoes in large bowl. Add dressing; toss to coat.

Add eggs, celery, onions and dill; mix lightly. Stir in mayo. Refrigerate several hours or until chilled.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 4 hours

Additional Information

Potato salad is one dish that you can make without having to follow a recipe. Feel free to customize it to your own tastes by adding or changing the vegetables or other flavorings mixed with the cooked potatoes.

The potatoes will firm up once they cool. For this reason, the dressing is added to the potatoes while they are still warm, allowing it to seep into the potatoes.

Nutritional Information

Amount per serving: Calories: 210; Total Fat: 13 g; Saturated Fat: 2 g; Cholesterol: 70 mg; Sodium: 170 mg; Carbohydrate: 19 g; Dietary Fiber: 2 g; Sugars: 2 g; Protein: 4 g

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