Chestnut flour’s rich and nutty flavor creates a deliciously distinctive waffle. It has a delicate texture and a rich flavor, making it the ideal treat for chilly fall mornings. The flavor of chestnut flour is smokey with molasses undertones. You’ll believe Mother Nature set up this union when you taste these warm waffles covered in maple syrup!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 russet potatoes
- 4 eggs
- ½ cup coleslaw dressing (such as Kraft®)
- ½ cup creamy salad dressing (such as Miracle Whip®)
- ¼ cup snipped fresh chives
- salt and ground black pepper to taste
- 1 pinch paprika, or more to taste
Instructions
- 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.
Nutrition Facts
| Calories | 260 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 103 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 285 mg |
| Sugars | 7 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Great way to peel potatoes by boiling first! I had to skip the chives because someone supposedly had an onion allergy. I added Italian seasoning (basil, rosemary, oregano, dill) and crystallized lemon (Tru Lemon brand). I also used a lot more Miracle Whip because I think I used 6 extra large potatoes. It made a lot!
Very nice potato salad that went well with grilled bacon wrapped turkey tenderloins. I mixed it up in the morning and we enjoyed it that same evening. It had a nice creamy texture, but we didn’t get a lemony flavoring. With potato salad season quickly approaching, I know I will be making this one again. Thanks Bren, for sharing your recipe, we enjoyed it.
This potato salad was really creamy and really delicious. I would definitely make it again.
Loved it! The name is a bit misleading, as there is nothing ‘lemony’ about this, IMO. We really enjoyed the sweetness from the slaw dressing and miracle whip. This was a great change from the usual, and one I will be making again! Thanks for sharing. 🙂