Creamy Potato Salad Recipe

Name: Creamy Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 lbs potatoes, peeled & cut into small chunks; 6 hard-boiled eggs, cooled & peeled; 1/2 cup dill pickle (optional); 1 1/2 cups Miracle Whip (sometimes I use a mixture of both) or 1 1/2 cups mayonnaise (sometimes I use a mixture of both); 2 tablespoons yellow mustard; 1/4 cup pickle juice (dill not sweet); 1/4 cup half-and-half or 1/4 cup whipping cream; 1/2 - 1 tablespoon sugar; 1 1/2 teaspoons salt; 1 teaspoon paprika; 1/2 teaspoon black pepper

Servings: persons

5 lbs potatoes, peeled & cut into small chunks
6 hard-boiled eggs, cooled & peeled
1/2 cup dill pickle (optional)
1 1/2 cups Miracle Whip (sometimes I use a mixture of both) or 1 1/2 cups mayonnaise (sometimes I use a mixture of both)
2 tablespoons yellow mustard
1/4 cup pickle juice (dill not sweet)
1/4 cup half-and-half or 1/4 cup whipping cream
1/2 - 1 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon black pepper

1
Boil the potatoes until just tender when poked with a fork, remove and drain.
2
Place the potatoes into a large bowl & let cool to room temperature. (I like to mash about half of the potatoes then add them back in with the chunks).
3
Cut the eggs in half then remove the yolks. Place the yolks into a small bowl used for mixing.
4
Add the egg whites & pickles (if using) to a food processor then chop until finely diced. Stir into the potatoes.
5
Gently mash the yolks with a fork then mix in the mayonnaise, mustard, pickle juice, cream, sugar & spices.
6
Whisk until creamy then pour over potato mixture. Gently stir until the potatoes are coated with the mayo mixture.
7
Cover and refrigerate at least 1 hour.

1371

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 lbs potatoes, peeled & cut into small chunks, 6 hard-boiled eggs, cooled & peeled, 1/2 cup dill pickle (optional), 1 1/2 cups Miracle Whip (sometimes I use a mixture of both) or 1 1/2 cups mayonnaise (sometimes I use a mixture of both), and more.

Yes, Creamy Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Creamy Potato Salad

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