Classic Potato Salad Recipe with Egg

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This creamy, classic potato salad recipe has been tried and tested multiple times this Summer.

My husband declared it to be the best potato salad recipe he’d ever had.

I’ll take that as a win!;)

The truth is, potato salad is one of my favorite Summer salad recipes. It goes perfectly with barbecued burgers, our favorite grilled chicken marinade, sloppy joes (or turkey sloppy joes), and crock pot pulled pork sandwiches.

But, I also admit that I’m a complete potato salad snob. I dish it up very gingerly at potlucks and buffets, because when it’s good, it’s good – and when it’s not, it’s awful!;)

I think much of the difference lies in the potato salad dressing recipe – and whether or not you like Miracle Whip or mayonnaise. This is for all of you Miracle Whip fans. I think you’ll love this classic potato salad recipe with egg!

The Best Classic Potato Salad Recipe

How to Make the Best Potato Salad Ever

Potato Salad Ingredients

Potato Salad with egg ingredients

What really are the “classic” potato salad ingredients? In my research, I found the passionately argued requirements differed slightly based on the geographical location of the author.  I narrowed it down to these:

  • 6 medium potatoes (Yukon Gold or russet potatoes work best for potato salad. More details on that are below.)
  • 1 Tablespoon vinegar
  • 5 eggs
  • 1/2 cup finely diced red onion
  • 1/3 cup finely diced dill pickle

Potato salad dressing ingredients also varied based on preference. Here’s the ingredients that gave to us the flavor and creaminess we were looking for:

  • 1 1/2 cups Miracle Whip salad dressing (see note below regarding the specifics of this)
  • 1 Tablespoon mustard
  • 1 teaspoon sugar (or more, based on preference)
  • salt and pepper to taste
  • 1-2 Tablespoons milk, optional (see note below regarding this)
  • 2 teaspoons fresh cut chives for garnish
  • Sprinkle of paprika

Step by Step instructions for potato salad

Step 1: Cook, cool and dice the potatoes

“What type of potatoes are best for potato salad?”

Potato salad requires potatoes that will remain firm when they are cooked. Yukon Gold, Russet, or Red potatoes are the ones that seem to be up to the task for a perfect potato salad recipe.

“How long to boil potatoes for potato salad?”

To prepare the potatoes for potato salad, first wash them well with tap water, peel them, and cut them into large chunks (about 3 inches) that are about the same size. Place the potatoes in a large saucepan and cover them with cold water I do NOT salt the water at this point, as the salt may make the potatoes watery in the salad later.

Bring the water to a boil, turn the heat down to medium high, and  boil (covered with the lid) for about 20 minutes. Check their doneness by poking them with a fork to see if it slides through easily. If so, they are done! Be careful not to overboil them, or they will start to crumble apart in the water.

Once they are cooked, drain off the boiling water and toss them immediately with 1 Tablespoon vinegar. Let them sit in the vinegar in the heated pan for a few minutes. Then transfer to a colander to cool completely. (I put them in the refrigerator to speed up the cooling process.)

Once cooled completely, dice into large dices – about 1 inch squares and place in a large mixing bowl.

Step 2: Cook, cool, and dice/ slice the eggs

While the potatoes are cooking, you can also get the eggs cooking as well.

“How do I hard-boil eggs?”
  • Place all 5 eggs in a saucepan and cover completely with cold water. Place the lid on the saucepan.
  • Turn the burner heat up to high and bring to a boil.
  • Once the water starts a rolling boil, turn off the heat but leave the saucepan (with the lid on) on the burner.
  • Set the timer for 10 minutes.
  • When the timer buzzes, immediately drain off the hot water, and run a continuous stream of cold water over the eggs in the pan.
  • Once the eggs are cool enough to handle, tap gently on the counter top to break the shell and peel.
  • Place peeled eggs in the fridge to cool completely.
  • Once they are cooled, dice 4 eggs into large-sized dices (3/4 inch) and slice one egg to garnish the top of the salad.
  • Add the diced eggs into the bowl with the diced, cooled potatoes.

Step 3: Add diced red onion and finely diced dill pickle to the bowl of potatoes and eggs. Stir to combine.

Potato salad dressing being mixed into creamy potato salad recipe in a large white bowl
Creamy potato salad dressing gives this potato salad recipe a classic taste.

Step 4: Make potato salad dressing

To make potato salad dressing, mix together miracle whip, mustard, sugar, and salt & pepper. Then, do a little taste test! 

This is where your personal preference comes in, and it’s important! Do you wish it were a little sweeter? Then, add a little sugar. Does it seem too thick? Then add 1-2 Tablespoons milk.

My very favorite potato salad dressing is made with our local grocery store’s generic Miracle Whip “salad dressing”. I find it is sweeter and thinner than the official “Miracle Whip” brand. It requires no additional sugar or milk. However, when I used Miracle Whip salad dressing, I added about 2 Tablespoons milk and an additional 1/2 teaspoon of sugar.

Step 5: Stir the dressing into the potato and egg mixture. Garnish with fresh cut chives, egg slices and a sprinkle of paprika

Bowl of best potato salad
Garnish potato salad with sliced hard boiled eggs, fresh cut chives and a sprinkle of paprika.

Cover with plastic wrap and chill well in the refrigerator before serving. 

Variations to classic potato salad

serving dish of potato salad

The great thing about potato salad is that it can be tweaked for taste preference, and optional add-ins can make it even more customizable! Here are some ideas:

  • Want a more tangy potato salad recipe? Then add some vinegar or pickle juice into the dressing.
  • Many traditional potato salad recipes include celery. Add some in if that sounds good to you. It will give it more “crunch”.
  • Don’t have red onions? No problem! White or green onions can be substituted instead.
  • Red pepper or radishes diced small would add some pretty color to the salad.
  • Relish could be added to the dressing instead of using diced pickles.
  • Add crumbled bacon for a delicious bacon potato salad.
  • If you like mayonnaise better than Miracle Whip, just use it instead of the Miracle Whip.

How long does potato salad last?

Potato salad – when stored tightly covered with plastic wrap in the refrigerator – can last up to 5 days. It does not freeze well.

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Classic Potato Salad Recipe with Egg

Classic Potato Salad Recipe with Egg

Yield: 8
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 35 minutes

This creamy classic potato salad recipe with egg and Miracle whip has been tried, tested, and approved! It's a perfect side dish recipe for Summer!

Ingredients

  • 6 medium potatoes (Yukon Gold or russet potatoes work best for potato salad.)
  • 1 Tablespoon vinegar
  • 5 eggs
  • 1/2 cup finely diced red onion
  • 1/3 cup finely diced dill pickle
  • 1 1/2 cups Miracle Whip salad dressing (see note below regarding the specifics of this)
  • 1 Tablespoon mustard
  • 1 teaspoon sugar (or more, based on preference)
  • salt and pepper to taste
  • 1-2 Tablespoons milk, optional (Add if the dressing seems too thick.)
  • 2 teaspoons fresh cut chives for garnish
  • Sprinkle of paprika

Instructions

Step 1: Cook, cool and dice the potatoes

To prepare the potatoes for potato salad, first wash them well with tap water, peel them, and cut them into large chunks (about 3 inches) that are about the same size. Place the potatoes in a large saucepan and cover them with cold water I do NOT salt the water at this point, as the salt may make the potatoes watery in the salad later.

Bring the water to a boil, turn the heat down to medium high, and  boil (covered with the lid) for about 20 minutes. Check their doneness by poking them with a fork to see if it slides through easily. If so, they are done! Be careful not to overboil them, or they will start to crumble apart in the water.

Once they are cooked, drain off the boiling water and toss them immediately with 1 Tablespoon vinegar. Let them sit in the vinegar in the heated pan for a few minutes. Then transfer to a colander to cool completely. (I put them in the refrigerator to speed up the cooling process.)

Once cooled completely, dice into large dices – about 1 inch squares and place in a large mixing bowl.

Step 2: Cook, cool, and dice/ slice the eggs

While the potatoes are cooking, you can also get the eggs cooking as well.

Place all 5 eggs in a saucepan and cover completely with cold water. Place the lid on the saucepan.

Turn the burner heat up to high and bring to a boil.

Once the water starts a rolling boil, turn off the heat but leave the saucepan (with the lid on) on the burner.

Set the timer for 10 minutes.

When the timer buzzes, immediately drain off the hot water, and run a continuous stream of cold water over the eggs in the pan.

Once the eggs are cool enough to handle, tap gently on the counter top to break the shell and peel.

Place peeled eggs in the fridge to cool completely.

Once they are cooled, dice 4 eggs into large-sized dices (3/4 inch) and slice one egg to garnish the top of the salad.

Add the diced eggs into the bowl with the diced, cooled potatoes.

Step 3: Add diced red onion and finely diced dill pickle to the bowl of potatoes and eggs. Stir to combine.

Step 4: Make potato salad dressing

To make potato salad dressing, mix together miracle whip, mustard, sugar, and salt & pepper. Then, do a little taste test! 

This is where your personal preference comes in, and it’s important! Do you wish it were a little sweeter? Then, add a little sugar. Does it seem too thick? Then add 1-2 Tablespoons milk.

Step 5: Stir the dressing into the potato and egg mixture. Garnish with fresh cut chives, egg slices and a sprinkle of paprika


Cover with plastic wrap and chill well in the refrigerator before serving. 

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 235Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 122mgSodium: 580mgCarbohydrates: 38gFiber: 4gSugar: 8gProtein: 8g

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12 Comments

  1. This sounds great! I’m a potato salad snob too! I think I’ll make it this weekend, with one change. I’m going to switch out the dill pickles with sweet pickles. Dill pickles are a deal breaker to me. Lol.

  2. This sounds great! I’m a potato salad snob too. I’m going to have to switch out the dill pickles with sweet potatoes to make it perfect! 😉

  3. This is how I make potato salad except I boil the potatoes (I personally only use red potatoes) with skin on and when cool enough to handle I slip the skins off and slice. I used to use Miracle Whip but really prefer mayonnaise now. I have tried many different recipes – some with a cooked dressing which were okay but this is my favorite.

  4. I’m really picky about potato salad, too. A good one is so perfect as a side. and this one sounds so good. Just one question. What kind of mustard did you use? I don’t normally keep yellow mustard on hand, because I don’t care for it. I do have have the spicy brown type, a really nice honey mustard, and, of course, Dijon. I’m thinking that the Dijon might be a better choice, or even the honey mustard if I don’t use as much sugar in the dressing. What would you recommend? And thanks for the recipe! PS: I might make some crispy bacon just before serving the potato salad and crumble it over top. (If mixed in and chilled you lose the crunch.)

    1. I think the Dijon mustard sounds like a great option! I should add that into the list of “options”! And, thanks for the tip about adding the bacon right before serving. I didn’t know it would lose its crunch. That would be just sad! tee hee!!

  5. I have been craving Potato salad recently so the timing of this post is perfect. I look forward to giving your recipe a try. It sounds like perfection. Thanks Rita!

  6. I too am a potato snob! My mother made “the best” potato salad and try as I may I do not feel like I have really been able to duplicate her recipe. I am looking forward to trying this one and appreciate all the step by step directions! Thank you!

  7. Growing up my mother made potato salad from left over mashed potatoes. That’s still how I do it today and I’m 70 plus. We just added some hard boilded eggs, sweet relish and some of its juice and Miracle Whip. So I thought that was how it was made.l always made mashed potatoes then the potato salad.

  8. My parents always made the potato salad for any type of gathering and it was quite similar to your recipe except they didn’t measure anything!! It depended on how big a batch of potato salad was needed and mixed with what looked like enough of the ingredients! That’s how I still make it today!

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