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My review
Eureka Potato Salad
Carolyn Scott
"This is a potato salad that has a mashed potato kind of texture. I was experimenting for the 4th of July and my family and friends loved it."
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Ingredients
35 m servings 317 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Ready In
- Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.
- In a serving bowl, mix together the sour cream, salad dressing, shredded cheese and hard-cooked eggs. When the potatoes are cool, stir into the dressing. If you like it creamier, mix longer. Season with salt and pepper to taste.
Footnotes
- Hard-cooked eggs
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
Nutrition Facts
Per Serving: 317 calories; 13.7 g fat; 41.8 g carbohydrates; 7.5 g protein; 77 mg cholesterol; 203 mg sodium. Full nutrition
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Reviews
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Newest
10/7/2005
Tried this recipe and it was different than what we are used to. To make this better I would add some onions and celery to make it a little better. Not sure about the Miracle Whip.. gave a dif...
8/30/2011
Good start to a great potato salad, bland as written. I made this as written then just started throwing things in. This needed a little more personalization to make it more potato-salad-y than j...
6/5/2011
i think the previous two reviewers have done this recipe an injustice. carolyn makes it pretty clear that this is not going to be your average potato salad. i was not looking for average. that...
12/8/2009
My family found this to be tasty as is although we felt that it needed another egg or two and maybe some onions (green onions for a little color maybe).