When we were at the University of Arkansas during family weekend, we were graciously hosted for dinner by a former tennis teammate of my daughter’s, Robin Juels Most and her husband, Brian. Her mother-in-law and father-in-law were visiting at the time and her mother-in-law made a potato salad that you knew was going to be delicious just by looking at it. It was as delicious as I thought it would be and I was astonished at how simple it was to make. Just three ingredients and some salt and pepper. I didn’t get exact measurements but I don’t really think you need it. However I am logging my measurements for the sake of creating a recipe. This is very different from regular potato salad but a great alternative and so easy.
INGREDIENTS:
- 4 Lbs. russet potatoes
- 12 Hard boiled eggs
- 1 Pint Marzetti The Original Slaw Dressing (as pictured below). This is not the refrigerated dressing. It’s in your grocer’s isle of salad dressings.
INSTRUCTIONS:
- Boil the potatoes until tender and dice in bite size chunks.
- Coarsely chop the hard boiled eggs.
- Mix the two ingredients in a bowl and add the dressing.
- Salt and pepper to taste
- Toss gently and refrigerate overnight for the best taste.
- If you want a little tartness, you can add a dash of yellow mustard or a dash of vinegar.
- Serve in a bowl with a sprinkle of paprika.
