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Potato Salad

5 from 1 vote
Course: Salad, Side Dish
Author: Mom
Servings: 9
Prep Time 15 minutes
Cook Time 15 minutes
Rest Time: 2 hours
Total Time 2 hours 30 minutes
Print Recipe

Ingredients  

  • 2 lb potatoes (5-6 medium, peeled & cut into 3/4" cubes)
  • 3 large eggs (boiled & diced)
  • ½ cup Mayonnaise
  • ½ cup Miracle Whip
  • 2 Tbsp white vinegar
  • 1 ½ Tbsp yellow mustard (more or less to taste)
  • 1 tsp white sugar (more or less to taste)
  • ¼ tsp black pepper
  • ¼ cup white onion (finely diced)
  • ½ cup dill pickles (finely diced - or use relish)
  • 1 ½ tsp salt (more or less to taste)

Instructions: 

  • Peel, cut, and boil the potatoes until al dente (cooked but still a little firm). Strain and let cool.
  • Boil the eggs, cool, peel, and chop.
  • In a medium bowl, combine the rest of the ingredients. (If you salted the potatoes, don't add as much salt to the dressing.)
  • After the dressing is thoroughly combined, fold it into the potatoes and eggs.
  • Chill until ready to serve. *This is best if it has at least a few hours to sit before eating.*

Notes:

Make Ahead: This is a great make-ahead recipe because it's best if it sits for a few hours to allow the flavors to blend.
Diet: Dairy Free