Lemon Potato Salad

Start by submerging potatoes in a large container filled with sufficient salted water, just enough to cover the spuds. Bring this mixture to a rolling boil and then gradually decrease the heat to a lower medium setting, allowing it to simmer gently while occasionally stirring. Continue cooking until the potatoes are tender enough to be pierced with a fork, which typically takes around 20 minutes. Remove the potatoes from the pot and set them aside to cool down.

Next, place eggs in a separate saucepan and cover them with water. Bring the mixture to a boil, then immediately remove it from heat and let the eggs cook in hot water for 15 minutes. Remove the eggs from the hot water and rinse them thoroughly with cold water until they have cooled down completely. Peel the eggs and chop them into smaller pieces, before placing them in a large glass dish.

Now, peel the cooled potatoes and chop them into smaller pieces. Add these chopped potatoes to the glass dish containing the eggs.

In a separate bowl, combine the coleslaw dressing and creamy salad dressing until they are smooth and well-mixed. Add some chopped chives to the bowl and stir them in. Pour this dressing mixture over the potatoes and eggs, stirring gently to coat everything evenly.

Season the salad with salt and pepper to taste. Finally, sprinkle a pinch of paprika over the top for added flavor.

Cover the dish with plastic wrap and refrigerate it overnight to allow the flavors to meld together.