Creamy Potato Salad Recipe

Name: Creamy Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 -10 medium potatoes (I prefer Yukon Gold); 6 hard-boiled eggs; 1 cup Miracle Whip; 1 cup mayonnaise; 3 dill pickles; 3 teaspoons apple cider vinegar; 3 teaspoons yellow mustard; 2 teaspoons sugar; ½ teaspoon salt; ½ teaspoon black pepper

Servings: persons

8 -10 medium potatoes (I prefer Yukon Gold)
6 hard-boiled eggs
1 cup Miracle Whip
1 cup mayonnaise
3 dill pickles
3 teaspoons apple cider vinegar
3 teaspoons yellow mustard
2 teaspoons sugar
½ teaspoon salt
½ teaspoon black pepper

1
Peel and dice potatoes in large bite size pieces.
2
Place potatoes in a large pot, cover with water and add 1 teaspoons of salt, cover and boil until soft but not falling apart.
3
About 15 to 20 minutes.
4
Drain and cool.
5
Meanwhile in large bowl combine mayo, miracle whip, diced pickles, vinegar, mustard, sugar, salt & pepper.
6
Mix well.
7
Add diced boiled eggs (I cut mine into pretty large pieces), and cooled potatoes.
8
Fold all ingredients together until well incorporated.
9
Best if refrigerated for 1 hour before serving.

790

kcal

Calories

Fat

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 8 -10 medium potatoes (I prefer Yukon Gold), 6 hard-boiled eggs, 1 cup Miracle Whip, 1 cup mayonnaise, 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

How did you like this recipe?

Frequently Asked Questions