This potato salad recipe with egg uses Miracle Whip instead of mayo for a creamy, tangy classic that’s a guaranteed crowd-pleaser. Ready in under 2 hours, mostly chilling time!
Potato Salad Recipe with Egg – Creamy & Just Right!
This classic potato salad recipe with egg is the one I make every single summer — and the one my husband declared the best he’s ever had!
I admit – I’m a self-proclaimed potato salad snob.
I absolutely LOVE a good potato salad… but when I see it at a buffet or a restaurant? I take a cautious little scoop and just teeny bite first—because if it’s not good, it’s awful!
After years of taste-testing, I can confidently say this recipe is the one I keep coming back to. It’s creamy, flavorful, a little sweet (thanks to Miracle Whip!), and has that nostalgic comfort-food taste that reminds me of childhood barbecues at Grandma’s house.
Yes, Miracle Whip. Not mayo.
That may be a controversial stance, but if you’re a Miracle Whip fan, I just know you’re going to love this too. (If Miracle Whip isn’t your jam, feel free to substitute mayo or your beloved Duke’s!!)
Why You’ll Love This Creamy Classic Potato Salad with Egg Recipe
- It’s a classic: tried-and-true flavor you’ll remember from childhood.
- It uses Miracle Whip for that tangy-sweet kick.
- It goes perfectly with barbecued burgers, our favorite grilled chicken marinade, sloppy joes (or turkey sloppy joes), crock pot pulled pork sandwiches, meatloaf, and more!
- It’s a crowd-pleaser and easy to scale up or down.
- Simple ingredients with big flavor.
Ingredients for Miracle Whip Potato Salad
(For exact measurements and instructions, check out the full printable recipe card below.)
What really are the “classic” potato salad ingredients? In my research, I found the passionately argued requirements differed slightly based on the geographical location of the author. I narrowed it down to these:
- Potatoes: Use Yukon Gold or Russet potatoes for a fluffy texture that holds its shape. Boil until fork tender, then cool before dicing.
- Hard-Boiled Eggs: Adds richness and texture—dice most of them and save one for garnishing the top.
- Red Onion: Finely diced for a bit of zing and crunch.
- Dill Pickle: Adds tang and balances the sweetness of the dressing. Dice very small for even flavor.
- Vinegar: Tossed with the hot potatoes to boost the flavor from the inside out.
- Miracle Whip: The signature ingredient! Sweeter than mayo and gives that creamy tang.
- Mustard: Adds a touch of sharpness to the dressing.
- Sugar: Adjust to taste for the perfect balance of sweet and tangy.
- Salt & Pepper: Season to taste.
- Milk (optional): Helps thin out the dressing if needed.
- Paprika & Chopped Chives: Optional garnishes that add flavor and makes it look pretty!
How to Make the Best Classic Potato Salad with Egg
(For all the detailed instructions, refer to the printable recipe card at the bottom of this post.)
This recipe comes together with just a few simple steps. Don’t skip the tips – they’ll help you get perfect results every time!
Tip: Yukon Gold, Russet, or Red potatoes work best for potato salad because they hold their shape well after cooking.
2.Add homemade dressing and stir. 
3.Garnish with sliced eggs and paprika for a nice presentation.
- Cook and Cool the Potatoes: Peel, chop, and boil the potatoes until fork tender. Drain and toss with vinegar while still warm. Let them cool completely before dicing.
- Hard-Boil the Eggs: Cover eggs with cold water, bring to a boil, then turn off the heat and let sit (covered) for 10 minutes. Cool, peel, and dice four eggs. Slice one for the top. (See Video Instructions below)
- Add the Mix-Ins: Combine diced potatoes, diced eggs, finely chopped onion, and pickles in a large mixing bowl.
- Make the Dressing: Stir together Miracle Whip, mustard, sugar, salt, and pepper. Taste and adjust—add milk if it’s too thick or more sugar if you want it sweeter.
- Combine Everything: Gently stir the dressing into the potato mixture. Be careful not to mash the potatoes!
- Garnish and Chill: Top with sliced egg, fresh chives, and a sprinkle of paprika. Cover and chill well before serving.
Helpful Tips When Making This Recipe
- Don’t skip the vinegar step—tossing it with the hot potatoes really boosts the flavor.
- Chill all components before mixing to keep the salad from turning mushy.
- Want your salad creamier? Add a splash more Miracle Whip or milk to the dressing.
- Make it a day ahead—flavors meld beautifully overnight!
How to Make Easy to Peel Hardboiled Eggs on the Stovetop
Click the play button below to see an easy way to make hardboiled eggs on the stovetop – no fancy gadgets required!
Favorite Kitchenware!
You can find my kitchen favorites and other product recommendations in my Amazon shop here on Amazon USA or Amazon Canada. (They are affilate links.)
Variations of classic potato salad
The great thing about potato salad is that it can be tweaked for taste preference, and optional add-ins can make it even more customizable! Here are some ideas:
- Want a more tangy potato salad recipe? Then add some vinegar or pickle juice into the dressing.
- Many traditional potato salad recipes include celery. Add some in if that sounds good to you. It will give it more “crunch”.
- Don’t have red onions? No problem! White or green onions can be substituted instead.
- Red pepper or radishes diced small would add some pretty color to the salad.
- Relish could be added to the dressing instead of using diced pickles.
- Add crumbled bacon for a delicious bacon potato salad.
- If you like mayonnaise better than Miracle Whip, just use it instead of the Miracle Whip.
Grandma Rita’s Kitchen Tips
When you’re making potato salad dressing, take some tips I learned from my mom! Here’s how she did it: To make potato salad dressing, mix together miracle whip, mustard, sugar, and salt & pepper. Then, do a little taste test!
This is where your personal preference comes in, and it’s important! Do you wish it were a little sweeter? Then, add a little sugar. Does it seem too thick? Then add 1-2 Tablespoons milk.
My very favorite potato salad dressing is made with our local grocery store’s generic Miracle Whip “salad dressing”. I find it is sweeter and thinner than the official “Miracle Whip” brand. It requires no additional sugar or milk. However, when I used Miracle Whip salad dressing, I added about 2 Tablespoons milk and an additional 1/2 teaspoon of sugar.
FAQs about Potato Salad
“How do I hard-boil eggs?” (refer to the video above to watch this method in action!)- Place all 5 eggs in a saucepan and cover completely with cold water. Place the lid on the saucepan.
- Turn the burner heat up to high and bring to a boil.
- Once the water starts a rolling boil, turn off the heat but leave the saucepan (with the lid on) on the burner.
- Set the timer for 10 minutes.
- When the timer buzzes, immediately drain off the hot water, and run a continuous stream of cold water over the eggs in the pan.
- Once the eggs are cool enough to handle, tap gently on the counter top to break the shell and peel.
- Place peeled eggs in the fridge to cool completely.
- Once they are cooled, dice 4 eggs into large-sized dices (3/4 inch) and slice one egg to garnish the top of the salad.
- Add the diced eggs into the bowl with the diced, cooled potatoes.
“How long does potato salad last?“
Potato salad – when stored tightly covered with plastic wrap in the refrigerator – can last up to 5 days. It does not freeze well.
“Can I make potato salad the night before?”
Yes! In fact I recommend it. The flavours meld beautifully overnight in the refrigerator. Just give it a good stir before serving and add a little extra Miracle Whip if needed.
Other Summer Side Dish and Salad Recipes:
- Beet and peach salad recipe – a delicious and refreshing salad recipe.
- Cold pasta salad with ketchup dressing
- Strawberry spinach salad with creamy poppyseed dressing
- Broccoli cranberry salad is always a crowd pleaser
- Greek Farmhouse Salad
- Black Bean Salad
- 12 Tasty Summer Salad Recipes
- 39 Best Berry Recipes
- Orange Fluff Marshmallow Salad
Other Potato Recipes You’ll Love!
- If you’re in a rush, diced roasted potatoes make a delicious and quick side dish.
- Roasted Smashed Potatoes are also a great crowd pleasing side dish
- Best of Bridge hashbrown casserole is perfect for potlucks.
- Baked potato with cheese sauce can be a side dish, or even turned into a main dish!
- Scalloped potatoes with mushroom soup is so quick to put together with canned soup.
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Classic Potato Salad Recipe with Egg
This beloved classic potato salad, featuring egg and Miracle Whip, has been perfected and receives high marks! It serves as an excellent accompaniment for warm weather occasions.
Ingredients
Method
- To get the potatoes ready for potato salad, start by washing them thoroughly under the tap, removing their skins, and chopping them into substantial chunks (roughly 3 inches). Ensure the pieces are uniform in size. Put the potatoes into a large pot and submerge them in cold water, but hold off on adding salt at this stage, as seasoning too early could cause them to become watery in the final salad.
- Bring the liquid to a rolling boil, then reduce the burner to a medium-high setting and let them simmer (with the pot covered) for approximately 20 minutes. Test their readiness by spearing them with a fork; if the utensil slides in without resistance, they are ready. Take care not to overcook them, or they will begin to disintegrate in the liquid.
- After they are finished cooking, pour away the hot liquid and immediately mix them with 1 Tablespoon of vinegar. Allow them to rest in the vinegar within the heated pot for several minutes. Then, move them to a strainer to cool down entirely. (I recommend placing them in the fridge to accelerate the cooling process.)
- Once they have cooled down completely, cut them into large cubes—about 1 inch in size—and transfer them to a spacious mixing bowl.
- While the potatoes are cooking, you can also start preparing the eggs. Here is the method: Place all five eggs in a saucepan and cover them entirely with cold water. Put the lid on the pan. Turn the stove dial to high and wait for the water to reach a rolling boil. Once the water is boiling vigorously, switch off the heat, but keep the saucepan (with the lid securely on) sitting on the burner. Set a timer for ten minutes.
- When the timer sounds, immediately pour out the hot water, and run a steady stream of cold water over the eggs in the pan. Once the eggs have cooled enough to handle, give them a gentle tap on the countertop to crack the shell, then peel them.
- Put the peeled eggs in the refrigerator to cool down fully.
- After they have cooled, cut four of the eggs into large dice (3/4 inch) and slice the remaining egg to use as a garnish on top of the salad. Add the diced eggs to the bowl containing the cooled, diced potatoes.
- To create the potato salad dressing, whisk together miracle whip, mustard, sugar, and salt and pepper. Then, sample the mixture to check the flavor!
- This is the moment where your personal taste takes center stage, and it is crucial! If you would like it to be sweeter, simply incorporate a bit more sugar. If the consistency feels too dense, thin it out by adding 1-2 Tablespoons of milk.
- Seal with plastic wrap and allow it to chill thoroughly in the fridge before serving.
