Potato Salad Recipe with Egg
This is an easy homemade potato salad with egg that is so creamy and delicious! Packed with vibrant flavor thanks to sweet pickles, pickle juice and mustard, it will leave everyone begging for the recipe!
Servings: 16 servings
Ingredients
- 8 medium russet potatoes
- 8 hard boiled eggs peeled and chopped
- 1¼ cups chopped sweet pickles
- ½ cup white onion chopped
- ½ cup sweet pickle juice
- 1¼ cups Miracle Whip
- 2 tablespoons Dijon mustard or your favorite kind of mustard
- ¼ cup white granulated sugar
Instructions
Bake Potatoes
- Preheat oven 400℉. To bake potatoes, clean and place them on a baking sheet. Pierce with a fork and add a light coating of olive oil. Bake 40-50 minutes, or until completely cooked through (easily pierced with a fork).8 medium russet potatoes
- After removing from the oven, allow potatoes to cool for 5-10 minutes and then peel. Cut them into 1 inch chunks, discarding the peel.
- Chop the hard-boiled eggs, pickles and white onion to add to the potatoes.8 hard boiled eggs, 1¼ cups chopped sweet pickles, ½ cup white onion
Make Dressing
- Whisk to combine pickle juice, miracle whip, mustard and white granulated sugar.½ cup sweet pickle juice, 1¼ cups Miracle Whip, 2 tablespoons Dijon mustard, ¼ cup white granulated sugar
- Combine dressing and chopped ingredients. Garnish (optional) with chopped green onions or chives. Enjoy immediately at room temperature or refrigerated.
Notes
- While this recipe calls for baked potatoes, you can also boil. Peel potato skins and boil for 20 minutes (or until soft enough to easily pierce) instead of baking, if you'd like.
- You can use any method of your choosing to cook the hard boiled egg. This recipe is perfect for using leftover eggs at Easter!
- We usually use Russet Potatoes, but you also use Yukon gold.
- Vlasic sweet minis are the perfect crunchy pickle - our family favorite!
- Season with salt and pepper to taste. There's no added salt in this recipe because pickle juice is high in salt! You can also throw in some celery seeds if you’d like a little additional flavor.
Storage Tips
Serve or refrigerate within 2 hours. This potato salad with egg will last 3-4 days, covered tightly in the fridge.Nutrition
Calories: 167kcal | Carbohydrates: 29g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 95mg | Sodium: 380mg | Potassium: 505mg | Fiber: 2g | Sugar: 8g | Vitamin A: 238IU | Vitamin C: 6mg | Calcium: 37mg | Iron: 1mg