Ingredients
Units
Scale
- 8–10 medium-sized potatoes (russet or red)
- 8 eggs (boiled)
- 1/2 medium yellow or white onion
- 8–10 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
Instructions
- Boil eggs, peel, dice, and cool.
- Peel and cut potatoes in half, boil, cool, and chop.
- Dice pickles and onions.
- Combine eggs, potatoes, pickles, and onions in a medium-sized serving bowl.
- Mix the miracle whip, mustard, milk, sugar, and salt to make the sauce.
- Fold the sauce into the egg, potato, pickle and onion mixture (make sure eggs and potatoes have cooled first).
- Chill for a few hours before serving.
- Enjoy!
Notes
- 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.
- Prep Time: 1 hour
- Category: Salad
- Cuisine: American
Nutrition
- 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
