This Classic Creamy Potato Salad is the one you are going to bring to every cookout, potluck, and backyard gathering from now on. The combination of mayo and Miracle Whip is the secret behind its perfectly balanced dressing: creamy but not heavy, a little tangy, and just subtly sweet in all the right ways.
Splashing the warm potatoes with dill pickle juice before adding anything else is a move that might seem small but makes a huge difference, giving the potatoes a bright, savory flavor from the inside out. Best of all, it only gets better the longer it sits in the fridge, which makes it the perfect make-ahead dish for any occasion.
Helpful Tips
- Start your potatoes in cold water: Placing the potatoes in cold water before bringing them to a boil helps them cook more evenly all the way through. If you drop them into already-boiling water, the outside can get soft and overcooked before the center is tender.
- Let the pickle juice soak in: After you chop and place the warm potatoes in your bowl, add the pickle juice right away and give it a minute or two before you add anything else. Warm potatoes absorb liquid beautifully, and that step is what gives this salad its distinctive tangy backbone.
- Fold in the eggs gently, and fold them in last: Add the hard-boiled eggs at the very end and use a gentle folding motion rather than stirring. This keeps them in nice, chunky pieces rather than breaking down into the dressing. A few small crumbles are perfectly fine, but you want to see those eggs.
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Classic Creamy Potato Salad
Ingredients
- 8 russet potatoes medium sized
- 2 tablespoons dill pickle juice
- 1 cup mayo
- 1/2 cup Miracle Whip
- 1 teaspoon yellow mustard
- 2 tablespoons red onions finely chopped
- 1/4 cup dill pickles chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 hard-boiled eggs peeled and chopped
Instructions
- Place a large pot of cold water on the stovetop. Add the potatoes (unpeeled), and bring it up to a boil. Then lower the heat to a simmer and continue cooking until tender, about 35-40 minutes.
- Drain and cool the potatoes, then peel and chop them.
- Place the chopped potatoes in a large bowl. Add the pickle juice and give the potatoes a minute to absorb the juice.
- Add the mayo, Miracle Whip, mustard, red onions, pickles, salt, and pepper. Stir to combine.
- Add the chopped eggs last. Fold them in so they don’t all break up.
- Cover and refrigerate for at least 30 minutes before serving. If the salad becomes too dry, add a bit more mayo or Miracle Whip before serving.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.