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Potato Salad in White Bowl on Kitchen Towel

The Best Potato Salad

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The best potato salad you’ll ever make. The secret is in the sauce. Miracle whip makes the flavor pop compared to traditional mayonnaise.

  • Total Time: 1 hour
  • Yield: 10 1x


Units Scale
  • 810 medium-sized potatoes (russet or red)
  • 8 eggs (boiled)
  • 1/2 medium yellow or white onion
  • 810 dill pickles (larger baby dills)
  • 2 1/2 cups Miracle Whip
  • 3/4 tbsp yellow mustard
  • 1/2 cup milk
  • 1/2 tbsp sugar
  • 1 tsp salt


  1. Boil eggs, peel, dice, and cool.
  2. Peel and cut potatoes in half, boil, cool, and chop.
  3. Dice pickles and onions.
  4. Combine eggs, potatoes, pickles, and onions in a medium-sized serving bowl.
  5. Mix the miracle whip, mustard, milk, sugar, and salt to make the sauce.
  6. Fold the sauce into the egg, potato, pickle and onion mixture (make sure eggs and potatoes have cooled first).
  7. Chill for a few hours before serving.
  8. Enjoy!


  • Add more milk to reach the desired sauce consistency, if needed.
  • Make sure all ingredients are cooled before adding the sauce.
  • Nutrition information is an estimate only.
  • Author: Kelsey Restemayer
  • Prep Time: 1 hour
  • Category: Salad
  • Cuisine: American


  • Serving Size:
  • Calories: 243
  • Sugar: 10.5 g
  • Sodium: 1065.9 mg
  • Fat: 6.1 g
  • Saturated Fat: 1.9 g
  • Carbohydrates: 39.5 g
  • Protein: 8.7 g
  • Cholesterol: 155.5 mg
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