Homemade Creamy Potato Salad Recipe

LAST UPDATED: Mar 05, 2020 | PUBLISHED: Mar 05, 2020 | By: Julie Blanner

This creamy potato salad recipe with egg is the best way to use up all those extra eggs from the Easter holiday. This easy homemade potato salad recipe uses a few key ingredients including gherkins and mustard, and one little secret technique! It is a creamy, dreamy deviled egg potato salad to serve to your family and friends.

homemade potato salad with eggs in a white casserole dish with wooden spoon

My Grandma’s famous homemade potato salad was the inspiration for this recipe since it uses a few ingredients you may have leftover from the Easter holiday.

Creamy Potato Salad Recipe 

I wish we could eat this easy potato salad recipe all year long! 

Thankfully, it’s the perfect way to use Easter leftovers, including some of the condiments that may not have been consumed or used in other recipes like Deviled Eggs! It’s a decadent, creamy potato salad that will leave your guests craving more.

But the best part? There is that one little secret that makes this easy potato salad with egg so amazing…and lucky for you, I don’t believe in keeping secrets.

Easy Potato Salad Ingredients

  • Potatoes – Russet or Yukon Gold work well, but you’ll learn about the secret behind the best potato in just a second!
  • Hard-Boiled Eggs – Leftovers from Easter, or quickly boiled in your Instant Pot. It’s not a deviled egg potato salad without hard boiled eggs, right?
  • Sweet Pickles and Pickle Juice – I really enjoy the flavor of gherkins, such as Vlasic sweet midgets. You can use a little sweet pickle relish instead of chopped pickles, too.
  • Onion – White or yellow, whichever you prefer. You can also use red onion, which seems to hold a little more crunch!
  • Miracle Whip – This is one of the few recipes where I use Miracle Whip (not Mayo) because it adds a hint of sweetness.
  • Mustard – Dijon mustard works best as it is more intense and complex compared to yellow mustard.
  • Sugar – A touch of sugar brings out all the flavors and gives this potato salad recipe a flavor reminiscent of deviled eggs!
  • Green onion – this is mostly just for a pretty, fresh green garnish! It adds a pop of color and makes it so pretty for serving.

homemade creamy potato salad recipe with eggs in a white casserole dish

I like to give a lot of detail in my recipe posts to guide readers through any questions. If you’re just here for the printable recipe, feel free to click “jump to recipe” right under the title of this post and you’ll head straight there!

The Best Potatoes for Potato Salad (and a little secret)

With more than 200 varieties of potatoes available in the US, you may wonder what kind of potatoes are best for potato salad. We usually use Russet Potatoes, but you can use your favorite.

I choose Russet potatoes because the secret to this recipe is baked potatoes. Unlike most homemade potato salad recipes, this recipe uses “baked” potatoes, not boiled.

Even better – you can bake them in the microwave! Yes, my sister who makes Grandma’s potato salad often swears by baking potatoes in the microwave to save time and effort. Win.

homemade potato salad with eggs in a white casserole dish

How to Make this Deviled Egg Potato Salad

  1. Bake the potatoes in a 400 degree oven for 40 minutes, or until completely cooked through (or microwave). Cool completely and peel.
  2. Hard boil the eggs (you can use an Instant Pot or even leftover hard boiled eggs from Easter, which saves you a step!). Peel and chop – and yes, you use the egg yolks and whites both! 
  3. Chop the sweet pickles and onion.
  4. Whisk – in a medium bowl, whisk the pickle juice, Miracle Whip, mustard, and sugar to make a dressing.
  5. Combine – In a large bowl, combine the potatoes, eggs, pickles, and onion with the dressing ingredients.
  6. Season – with salt and pepper as you see fit. You can also throw in some celery seeds if you’d like a little additional flavor.

Enjoy this creamy potato salad warm, or refrigerate until ready to serve! I really enjoy this homemade potato salad is when it’s still warm, but you can serve it refrigerated. It’s truly up to you how to eat this amazing side dish.

homemade potato salad with eggs in a white casserole dish

Tips for this Creamy Potato Salad Recipe

  • The potatoes in this recipe are baked meaning they are wonderfully soft and creamy. If you prefer, you can par-boil the potatoes so that they remain firm.
  • Don’t skip the pickle juice! This ingredient adds a wonderful tang to the dish without being overpowering. It will take your potato salad to another level!
  • Don’t leave the potato salad at room temperature for more than 2 or 3 hours. Bacteria can grow quickly so practice food safety and refrigerate when you are not serving.

How Long Does Potato Salad Last?

The potato salad with egg will last 3-4 days, covered, in the fridge. Be sure not to leave the potato salad out warm for more than two or three hours or it could go bad.

You can also freeze potato salad in an airtight container and storage bag and thaw it in the refrigerator overnight.

What Do You Serve With Potato Salad?

Serve it as a side dish throughout the week or bring it to your next get-together with family and friends. Potato salad is a great dish to take to picnics, pot lucks and BBQs, just store it in the fridge before and after travelling with it.

This salad makes for a great side to serve with a Juicy Burger or Rosemary Chicken. It’s a classic, All-American inspired easy potato salad that your family will devour!

homamade potato salad with eggs in a white bowl

More Side Dishes You’ll Love

You can find a comprehensive list of all my Easter Recipes here – there are over 125 memorable recipes to choose from!

Want more? Receive the best ideas directly to your inbox and connect on YoutubeInstagramFacebook, and Pinterest!

If you try this creamy potato salad recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!

homemade potato salad with eggs in a white casserole dish with wooden spoon

Homemade Creamy Potato Salad Recipe

An easy, homemade potato salad with egg is the best way to use up all those extra eggs from the Easter holiday. This potato salad recipe uses a few key ingredients including gherkins and mustard, and one little secret technique! It is a creamy, dreamy side dish for your family and friends.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings (hover to scale): 16 servings
Calories: 143kcal

Ingredients

  • 8 medium baked potatoes cooled and peeled
  • 8 hard boiled eggs peeled and chopped
  • 1 1/4 cups chopped sweet pickles
  • 1/2 cup chopped onion white or yellow
  • up to 1/2 c sweet pickle juice to desired consistency and taste
  • 1 1/4 cups Miracle Whip
  • 2 tablespoons mustard
  • 1/4 cup sugar

Instructions

  • Bake the potatoes in a 400 degree oven for 40 minutes, or until completely cooked through. Cool completely and peel.
  • Hard boil the eggs in an Instant Pot (or use the leftover eggs from Easter, which saves you a step!). Peel and chop.
  • Combine all of the ingredients.
  • Enjoy immediately at room temperature or refrigerated.

Notes

  • The potatoes in this recipe are baked meaning they are wonderfully soft and creamy. If you prefer, you can par-boil the potatoes so that they remain firm.
  • Don't skip the pickle juice! This ingredient adds a wonderful tang to the dish without being overpowering. It will take your potato salad to another level!
  • Don't leave the potato salad at room temperature for more than 2 or 3 hours. Bacteria can grow and cause it to go off. Refrigerate it when you are not serving it.
  • You can use an Instant Pot for hard boiled eggs
  • We usually use Russet Potatoes, but you can use your favorite.
  • Vlasic sweet midgets are the perfect crunchy pickle!
Nutrition based on 1/2 cup pickle juice.

Nutrition

Calories: 143kcal | Carbohydrates: 23g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 275mg | Potassium: 503mg | Fiber: 3g | Sugar: 8g | Vitamin A: 235IU | Vitamin C: 13mg | Calcium: 55mg | Iron: 4mg
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