This creamy potato salad recipe with egg is the best way to use up all those extra eggs from the Easter holiday. It is made with a few key ingredients including gherkins and mustard, and one little secret technique to make it better than the rest!
It is a creamy, dreamy deviled egg potato salad to serve to your family and friends.
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.
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.
Potatoes always make a delicious side dish from Potato Gratin, Caramelized Shallot Mashed Potatoes, Garlic Smashed Potatoes and Truffle Fries to this creamy potato salad, they’re always a crowd pleaser!
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.
Creamy 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.
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
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.
How to Make Deviled Egg Potato Salad
- Bake Potatoes – Until completely cooked through (or microwave). Cool and peel.
- Boil 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!
- Prep – Chop the sweet pickles and onion.
- Make Dressing – In a medium bowl, whisk the pickle juice, Miracle Whip, mustard, and sugar to make a dressing.
- Combine – In a large bowl, combine the potatoes, eggs, pickles, and onion with the dressing ingredients.
- Season – Season with salt and pepper to taste. 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! It’s incredible while warm, but you can serve it refrigerated. It’s truly up to you how to ejoy this amazing side dish.
- Use Baked Potatoes for Creamy Consistency – 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.
- Use Pickle Juice for Best Flavor – This ingredient adds a wonderful tang to the dish without being overpowering. It will take your potato salad to another level!
- Serve or Refrigerate within 2 Hours – 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 to Store
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.
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.
You can find a comprehensive list of all my Easter Recipes here – there are over 125 memorable recipes to choose from!
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!
More Side Dishes
- Garlic Smashed Potatoes
- Grilled Corn on the Cob
- Loaded Smashed Red Potatoes
- Arugula Salad
- Sweet Potato Casserole
- Gratin Dauphinois
- Avocado Deviled Eggs
- Potato Gratin Stacks
- Deviled Eggs
- Pasta Salad
- Cabbage Salad
- 8 medium baked potatoes cooled and peeled
- 8 hard boiled eggs peeled and chopped
- 1¼ cups chopped sweet pickles
- 1/2 cup chopped onion white or yellow
- up to ½ cup sweet pickle juice to desired consistency and taste
- 1¼ cups Miracle Whip
- 2 tablespoons mustard
- ¼ cup white granulated sugar
- 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.
- 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!
Estimated nutrition information is provided as a courtesy and is not guaranteed.