Potato Egg Salad Recipe

This classic Potato Egg Salad is creamy, tangy, and packed with flavor, just like Mom made. Perfect for BBQs, potlucks, or lunch any day of the week.

Course Salad, Side Dish

Keyword eggs, potatoes, salad

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 169kcal

Use a vegetable peeler to remove the skin from 4 medium-sized potatoes.
Cube the potatoes into small bite-sized pieces.
Place cubed potatoes in a pan, cover with water, and bring to a boil.
Boil until the potatoes are soft, but not mushy. A fork should easily pierce the potato when ready.
Pour boiled potatoes into a strainer ro remove the water, and then place the potatoes in a mixing bowl.

Place the eggs in the bottom of a sauce pan and cover with water.
Set the stove to a high temperature. When the water begins to boil, turn the temperature to med-high, and set a timer for 10 minutes.
After the 10-minute timer, place the saucepan in the sink under cold running water to cool the eggs down so they can be handled.
Peel the eggs, and slice each egg using an egg slicer. With 4 of the eggs, slice them two ways to get small pieces. With the other two eggs, only slice once, so there are pretty slices for the top of the salad.
Add the 4 sliced, hard-bpiled eggs to the mixing bowl.

Peel and dice half of an onion, then add it to the mixing bowl.
Add mayonaise, Miracle Whip, white vinegar, mustard, salt and pepper to the mixing bowl. Stir until well combined.
Top with sliced hard-boiled eggs.