While potatoes are still hot, sprinkle the vinaigrette evenly, and toss gently until well coated. Place in refrigerator until cooled (about 1/2 hour, or more).
Mix onions, celery, radishes, pickles (or relish), Miracle Whip, mayo, sour cream, celery seed, bacon, parsley, in a large bowl. Fold in cooled potatoes, cover and place in refrigerator for at least 2 hours. We believe over night refrigeration is ideal.
Just before serving, fold in the hard boiled eggs and sprinkle paprika for color.
Taste! Need more salt or pepper?
Serve. Reap the accolades!
NOTE: Food born bacteria develops rapidly in higher temperatures, so please, remember the basic safety rules for potato salad. Keep it cold! Deliver it cold, serve it cold, keep it cold. Hot summer days will rapidly raise the temperature of the salad to the danger zone of over 40°F (4.4°C). We like to serve it in a stainless steel bowl, nestled in a larger bowl (or pan) filled with crushed ice.
Whether you have a grill, or/and a backyard BBQ smoker, we will guide you to your smoking meat fame with one (or all) of our great smoker recipes!