My Best Potato Salad yet

Name: My Best Potato Salad yet
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 5
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 237 milliliters broccoli floret, chopped; 237 milliliters carrot, peeled and chopped; 237 milliliters cauliflower, chopped; 158 milliliters celery, chopped; 237 milliliters cheddar cheese, cubed or grated; 2 Tbsps dill pickles, chopped finely; 3 eggs, hard boiled and chopped; 0 teaspoons garlic powder; 158 milliliters green onion, chopped; 237 milliliters milk; 355 milliliters Miracle Whip; 2 teaspoons mustard; 1 teaspoons paprika; 2 teaspoons parsley flakes; 2 Tbsps green relish; 2 liters potatoes, peeled and cut into 1/2 inch cubes; 177 milliliters ranch dressing; 118 milliliters red pepper, chopped; 1 teaspoon salt (optional); 1 teaspoons seasoning salt; 118 milliliters sour cream

My Best Potato Salad yet might be just the side dish you are searching for. One portion of this dish contains about 22g of protein, 37g of fat, and It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 1 hour and 25 minutes.

Instructions

Bring potatoes to a boil, and boil until fork tender, about 10-15 minutes.

Ingredients you will need

Potato

Drain and let cool in large bowl.

Equipment you will use

Bowl

Add eggs, and vegetables.Put all liquids and spices into a blender and blend until thoroughly mixed.

Ingredients you will need

Vegetable

Spices

Egg

Equipment you will use

Blender

Add approximately 3/4 of liquid to potatoes.Stir well.If needed, add rest of liquid, until potatoes are well coated and very creamy.Refrigerate 2 hours.Stir before serving.

Ingredients you will need

Potato