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.
up to ½ cup sweet pickle juiceto desired consistency and taste
1¼cupsMiracle Whip
2tablespoonsmustard
¼cupwhite granulated 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.