This kid approved easy potato salad is the perfect side for summer get togethers or barbeques. With just a few simple ingredients, this creamy potato salad is so flavorful and delicious!

Easy Potato Salad Recipe

I’m not sure about you, but potato salad can either be absolutely delicious or downright revolting. I know, I might be a potato salad snob. I absolutely love a good potato salad, but there are some recipes that I just can’t handle. I will admit that it took me a few years to create this recipe because it just wasn’t what I wanted it to be.

I finally figured out the secret to the best potato salad. It’s Miracle Whip! As someone who is a diehard mayonnaise fan, this was a little hard for me to try. But, I just couldn’t get the flavor that I wanted with regular mayonnaise. So, after some serious trial and error, I finally created what I think is the very best potato salad. And…my kids think so too, so that’s a win in my book!

The Cowboys’ Rating: 9/10

Every time I make a new recipe, I have my family rate the recipe out of 10. By the time, these recipes make the blog, they’ve been tried and tested by some of my hardest tiny critics!

What Ingredients Are in Easy Potato Salad?

Red Potatoes – In my many efforts to create this potato salad, I used a lot of different potatoes and I found that I love the flavor of red potatoes the most.
Eggs
Dill Pickles – I have found that the baby dill pickles are the crunchiest and have the best flavor for this recipe.
Miracle Whip – Miracle Whip has a sweeter, tangier taste than mayonnaise which makes the best potato salad.
Pickle Juice – Save some of that pickle juice! Just a few tablespoons to the sauce adds some yummy flavor!
Mustard
Optional Vegetables
- Diced Onions
- Diced Celery

Seasonings

Celery Salt
Onion Powder
Paprika

Tools You’ll Need

Stock Pot
Colander
Large Mixing Bowl
Measuring Cups and Spoons
Cutting Board + Knives

Recipe for Easy Potato Salad

In a large stock pot, heat water to boiling. Add in eggs and boil for 20 minutes.
When done, drain eggs and rinse in cold water. Set aside to cool. (I like to fill a large bowl with ice water and place the eggs in the ice water to cool.)
While eggs are boiling, peel potatoes and cut into small bite sized pieces.
Fill a large stock pot with water and bring to a boil.
Add potatoes to boiling water and boil for 10-15 minutes until potatoes are soft.
Drain and rinse in a colander and let cool completely. When potatoes have cooled completely, add to a large bowl.
Peel eggs, then cut into small pieces. Add to large bowl.
Next, cut pickles into small pieces and add to large bowl.
In a small bowl, combine Miracle Whip, seasonings, pickle juice and mustard together. Mix until well incorporated.
Pour sauce over top of ingredients in the large bowl and mix until well combined.
Refrigerate for 1-2 hours before serving.
Enjoy!

Storage

The best part about this pasta salad is that it keeps in the refrigerator for days! It can be made ahead of time and keeps well. It can be stored for up to 3 days in the refrigerator.

Try More of My Easy Recipes