Serves: 2
Total Calories: 492
Bring potatoes to a boil in water with salt, then simmer over medium-low heat 20 minutes, or until tender. Drain water and allow potatoes to cool to room temperature.
In a saucepan, completely cover eggs with cold water. Bring to a boil over high heat 10–12 minutes. Drain, then run cold water over eggs until cooled. Peel hard-boiled eggs. Remove egg yolk and set aside.
Once cooled, dice potatoes and egg whites and place in a serving bowl. Stir in MiracleWhip. Crumble egg yolks over top. Refrigerate 3 or more hours before serving. Makes 2 servings.
This Basic Potato Salad recipe is from the 101 Things To Do With a Potato Cookbook. Download this Cookbook today.
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