Potato Salad – a delicious recipe with potatoes, onion, dill, eggs, salt, Miracle Whip. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Mix onions, pickles, eggs, salt and Miracle Whip together.
2
Since I like mine creamy (like mashed) but still have chunks of potato I found out she divided her potatoes in half.
3
While the potatoes are still warm mix half of the potatoes with other ingredients with a fork.
4
This breaks down the potatoes and makes them creamy.
5
Once the other half of potatoes are cooled down add them to the mixture and they'll stay chunky.
6
Some times I add more pickle juice for more taste.
7
I'm sure you can just use relish instead.
8
If you like it completely creamy just mix everything together while potatoes are warm.
9
If you only like them chunky let the potatoes cool before you mix them into the dressing.
307
kcal
Calories
10
g
Fat
37
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 8 -10 potatoes (diced and boiled), 1 onion (chopped), 12 dill pickle (chopped), 4 hard-boiled eggs (chopped), and more.
Yes, 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.
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