Potato Salad Recipe

Potato Salad


  • 2 kg nugget potatoes
  • 3/4 lb radish chopped
  • 1 big bunch green onion chopped
  • 12 eggs
  • 3/4 cup mayonnaise
  • 1/2 cup whipped dressing
  • Salt and pepper to taste


  • Put eggs in pot of water that covers eggs by 1 inch. Put lid on pot and then on element and bring water to a good rolling boil. Turn off element and leave pot on element, lid still on, for 6 minutes. Drain water and then rinse eggs in cold water twice to cool the eggs. Remove shells from eggs and then slice them and put in separate container.
  • Boil potatoes in salted water (about 1 tbsp salt to pot of water). Cut potatoes in smaller pieces before putting in pot-it boils faster that way. When fork tender, drain and rinse in cold water a few times until cooled down. Do not let potatoes sit in water as they will go mushy.
  • Mix together miracle whip, mayo, chopped radish, green onions, and add salt and pepper. Add to salad.
  • Chill, and serve cold.