Creamy, Lemony Potato Salad

Ingredients

• Servings: 8
• 6 russet potatoes
• 4 eggs
• 1/2 cup coleslaw dressing (such as kraft®)
• 1/2 cup creamy salad dressing (such as miracle whip®)
• 1/4 cup snipped fresh chives
• salt and ground black pepper to taste
• 1 pinch paprika, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 8 hrs 55 mins


• place potatoes into a large pot with enough salted water to just cover; bring to a boil, reduce heat to medium-low, and simmer, turning occasionally, until fork-tender, about 20 minutes. drain potatoes and set aside to cool.
• place eggs in a saucepan and cover with water. bring to a boil, remove from heat, and let eggs cook in hot water for 15 minutes. remove eggs from hot water and rinse with cold water until cool. peel and chop eggs; put into a large glass dish.
• peel cooled potatoes and chop; add to eggs in glass dish.
• stir coleslaw dressing and creamy salad dressing together in a bowl until smooth; add chives and stir. pour dressing over the potatoes and eggs; stir to coat. season salad with salt and pepper; dust with paprika.
• cover dish with plastic wrap and refrigerate overnight.