Yield: 4 servings
Active Time: 20 minutes
Total Time: 30 minutes
Ease of Preparation: Easy


  • 4 large russet potatoes (about 2 1/2 pounds), peeled and cut into medium dice
  • 2 large eggs
  • 1/2 white onion, cut into small dice
  • 1/2 green bell pepper, cut into small dice
  • 1/2 stalk celery, cut into small dice
  • 1/3 cup salad dressing spread, such as Miracle whip
  • 1 tablespoon sugar
  • Kosher salt and freshly ground white pepper


In a large pot, combine the potatoes and eggs. Fill the pot so that the water covers the potatoes by at least 1 inch. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 5 to 7 minutes. (The eggs will be hard-boiled by now.) Drain and set the potatoes aside. Peel and dice the eggs.

In a medium bowl, add the reserved potatoes with the eggs, onion, bell pepper, celery, salad dressing spread, sugar and salt and white pepper to taste. Gently mix to combine.

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