My Best Potato Salad yet
My Best Potato Salad yet
Time: 1 hrs 25 mins
Ingredients
- 8 cups potatoes, peeled and cut into 1/2 inch cubes
- 3 eggs, hard boiled and chopped
- 1 cup carrot, peeled and chopped
- 1 cup broccoli floret, chopped
- 1 cup cauliflower, chopped
- 2/3 cup green onion, chopped
- 1/2 cup red pepper, chopped
- 2/3 cup celery, chopped
- 1 cup cheddar cheese, cubed or grated
- 1 cup milk
- 3/4 cup ranch dressing
- 1 1/2 cups Miracle Whip
- 1/2 cup sour cream
- 2 tablespoons green relish
- 2 tablespoons dill pickles, chopped finely
- 2 teaspoons mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon seasoning salt
- 2 teaspoons parsley flakes
- 1 teaspoon salt (optional)
Directions
- 1 Bring potatoes to a boil, and boil until fork tender, about 10-15 minutes.
- 2 Drain and let cool in large bowl.
- 3 Add eggs, and vegetables.
- 4 Put all liquids and spices into a blender and blend until thoroughly mixed.
- 5 Add approximately 3/4 of liquid to potatoes.
- 6 Stir well.
- 7 If needed, add rest of liquid, until potatoes are well coated and very creamy.
- 8 Refrigerate 2 hours.
- 9 Stir before serving.
