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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I have always wanted to make a very creamy potato salad,that's full of flavour, and this time, after much trial and error, I think I have found the one! 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.
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