Need a Potato Salad to bring to your next picnic? Enjoy this unique twist on the average Potato Salad by ‘Shredding’ the Potatoes instead of cubing them
TOTALLY GLUTEN FREE
Watch Chef Debee making shredded potato salad on YouTube
Ingredients
4 Russet Potatoes, boiled with skins, peeled, & shredded
6 Eggs hardboiled (save 1/2 egg for garnish)
3/4 cup Scallions chopped finely (save 1 tablespoon for garnish)
3-4 Tablespoons dill pickle juice
salt/pepper to taste
1/2 cup – 3/4 cup Miracle Whip (not mayonaise)
Directions
1. The night before, boil Potatoes covered in water, in large saucepan for 20 minutes
2. The night before, boil Eggs in water for 8 minutes; cool, de-shell and refrigerate
3. Using a hand grater, on largest side, shred all potatoes into a large bowl
4. Dry any moisture off eggs and using a rounded potato masher, smash each egg one time only and add to shredded potatoes
5. Add all remaining ingredients and stir together using a rubber spatula
6. Place into a 2 quart casserole and sprinkle with remaining 1/2 egg diced small and the 1Tablespoon scallions
7. Refrigerate over night for the flavors to marry
* I have used 5 pounds of potatoes to 14 eggs; saving one egg and some scallions for the garnish
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