Cook potatoes in boiling water 10 to 15 min. or just until tender; drain. Transfer to large bowl; cool completely.
Mix dressing, Miracle Whip, mustard, lemon juice and 1/4 tsp. paprika until blended.
Cut 4 eggs lengthwise in half. Remove yolks; place in small bowl. Mash with fork. Add 3 Tbsp. dressing mixture; mix well. Spoon into egg whites.
Chop remaining eggs. Add to potatoes with the onions, radishes, garlic and remaining dressing mixture; mix lightly. Top with devilled eggs, remaining paprika and parsley.
Kraft Kitchen Tips!
For a chunkier potato salad, use waxy potatoes such as red potatoes or quartered new red potatoes.
This delicious salad can be prepared ahead of time. Refrigerate up to 24 hours before serving.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 2 g
Cholesterol 170 mg
Sodium 350 mg
Carbohydrate 26 g
Fibre 2 g
Sugars 4 g
Protein 8 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.