Creamy, Lemony Potato Salad

Ingredients

• 6 russet potatoes
• 4 eggs
• 1/2 cup coleslaw dressing (such as Kraft)
• 1/2 cup creamy salad dressing (such as Miracle Whip)
• 1/4 cup snipped fresh chives
• Salt and ground black pepper to taste
• 1 pinch paprika, or more to taste

Directions

Place potatoes into a large pot with enough salted water to just cover; bring to a boil, reduce heat to medium-low, and simmer, turning occasionally, until fork-tender, about 20 minutes. Drain potatoes and set aside to cool.

Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs cook in hot water for 15 minutes. Remove eggs from hot water and rinse with cold water until cool. Peel and chop eggs; put into a large glass dish.

Peel cooled potatoes and chop; add to eggs in glass dish.

Stir coleslaw dressing and creamy salad dressing together in a bowl until smooth; add chives and stir. Pour dressing over the potatoes and eggs; stir to coat. Season salad with salt and pepper; dust with paprika.

Cover dish with plastic wrap and refrigerate overnight.