Potato salad is great side dish (or main dish!) in hot weather. This past week the temps have hit the triple digits several times already, so to brace for the onslaught of heat, we made several light salads. Here’s our favorite, super simple potato salad.
8-10 Medium Red Potatoes, Washed, Diced
12 hard boiled eggs, peeled & Diced
1/2 Medium onion, Diced
1 c. Miracle Whip Dressing
2 T. Fresh Finely Chopped Parsley
Place diced potatoes in a 2 quart saucepan, cover with water. Bring to a boil over high heat, cook until tender. Drain. Cool 15 minutes. Add onions and eggs. Gently fold in miracle whip salad dressing, adding more as desired. Sprinkle liberally with fresh chopped parsley and season with salt and pepper.
Generally speaking I like to use red potatoes for this recipe as they add nice color to the finished product and do not need to be peeled.