This recipe for potato salad is brought to you by MIRACLE WHIP but all thoughts and opinions expressed are my own.
MIRACLE WHIP and Proud of It
I can’t tell you how welcome the sunshine and warmth is after a long winter. The longer days and the warm breeze make me want to heat up the grill and move family dinner time outside. This is the season for BBQs with family and friends, for picnics at the park, for parties around the grill.
As we approach Memorial Day and the official start of summer, it’s a perfect time to fire up the grill and invite a few friends over. But every good BBQ needs some good sides, and I’ve got an amazing recipe for you today that will knock the socks off everyone at this year’s Memorial Day get-together.
Potato salad is a backyard BBQ staple. It goes perfectly next to a burger or a well-seasoned rack of ribs. But potato salad isn’t always the most exciting part of your plate. This summer, it’s time to change that. This summer, forget the ordinary (dare I say boring?) potato salad you’ve been eating. Instead, kick it up a notch with this MIRACLE WHIP KALE AND APPLE POTATO SALAD.
I made this bold and exciting (no one will call this boring!) potato salad for my family recently, and they loved it. The sweet, tangy, and creamy MIRACLE WHIP is the perfect compliment to the red potatoes (my favorite in a potato salad – skins on, of course!) and kale. I left the apples out of my personal portion since I’m allergic…but I added a few extra sprinkles of bacon so I was totally fine. My recommendation? Take that extra step and add bacon. It’s delicious!
Another huge plus about this recipe, beyond the fact that it tastes incredible, is the fact that it’s ready in just 20 minutes…although I can testify that it gets even better as it sits in the fridge for a few hours. Go ahead – take a few “tester” bites after mixing, then let it sit in the fridge while you get the rest of the BBQ ready. Everyone is going to love this!
MIRACLE WHIP, Kale & Apple Potato Salad
- ¾ cup MIRACLE WHIP Dressing
- 1 Tbsp. GREY POUPON Dijon Mustard
- 2 tsp. cider vinegar
- 2 lb. new red potatoes, quartered, cooked and cooled
- 4 cups coarsely chopped kale
- 2 apples, chopped
- ½ cup thinly sliced red onions
- MIX dressing, mustard and vinegar until blended.
- COMBINE remaining ingredients in large bowl. Add dressing mixture; mix lightly.
- REFRIGERATE several hours or until chilled.
- VARIATION Add 6 slices cooked OSCAR MAYER Bacon, coarsely chopped, to chilled salad just before serving.
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