Easy Potato Salad
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!
Equipment
- large mixing bowl
- small mixing bowl
Ingredients
- 7 cups red potatoes (peeled and diced)
- 10 eggs (boiled)
- 2 cups pickles (diced)
- 2 cups Miracle Whip
- 2 tsp celery salt
- 2 tsp onion powder
- 1 tbsp mustard
- 2 tbsp pickle juice
- ½ tsp pepper
Optional:
- diced onions
- diced celery
Instructions
- 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!
Notes
To make the salad look pretty, you can garnish with a sprinkle of paprika!
Nutrition
Calories: 93kcalCarbohydrates: 11gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 105mgSodium: 769mgPotassium: 228mgFiber: 1gSugar: 4gVitamin A: 207IUVitamin C: 3mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!