Creamy Potato Salad


18 eggsPotato Salad Ingredients

1 Tbsp apple cider vinegar

1 tsp salt

Dash of pepper

1 tsp onion powder

2 tsp mustard

1/8 cup of sugar

1 cup of Miracle Whip (or substitute).  

1 rib of celery – diced into small pieces

1 large dill pickle – diced into small pieces

5 medium potatoes – peeled and diced into bite size pieces



Boil the eggs until they are hardboiled.  Leave in pan, dump off most of the hot water, and add cold water (and ice if you’d like) to pan.  Let cool.


Boil or steam the potatoes.  I like steaming them, because they keep a little stiffer form even when they are done cooking.

Steam potatoes

Once eggs are hardboiled and cooled off, peel them.  Once peeled, cut them in half and remove yolks.  Put yolks in their own bowl for mixing. Chop egg whites into smaller chunks and set aside. (We usually only use 3/4 of the egg whites. We'll put a little salt and pepper on the other 1/4 and snack on them)

Yolks in bowl

Use a fork to break the yolks down into a crumbly mix.

Yolks broken down

Add to yolks: apple cider videgar, salt, pepper, onion powder, mustard, sugar, and Miracle Whip.  Use an electric mixer to whip it into a creamy mixture.  If it seems dry, add small amounts of Miracle Whip until it is creamy. 

Creamy potato salad mix

Add diced celery, egg whites, and pickle and stir by hand.

Add potatoes and stir by hand.

Serve and enjoy!

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