Potato Salad Recipe
This Potato Salad Recipe with Egg is the perfect combination of savory, sweet, and flavorful. It's a classic Southern recipe that's loaded with flavor and my mom's delicious recipe.
Servings: 6
Calories: 202kcal
Equipment
- 1 large pot or saucepan
- 1 medium size sauce pan
- 1 large mixing bowl
- 1 large spoon or spatula
Ingredients
- 2 pounds russet potatoes (about 4 large potatoes)
- 3 large eggs
- ½ cup sweet salad cubes
- ½ cup Miracle Whip
- 2 teaspoons yellow mustard
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
Instructions
- Peel the 2 pounds of potatoes and use a sharp knife to chop them into even size cubes, about ½ inch. Use a large pot and add the potato cube pieces. Rinse them in water until the water is no longer cloudy and runs clear.
- Cover the potatoes in cold water about 1 inch above the potato pieces. Place on the stovetop over medium heat and allow them to come to a boil. Continue boiling until tender enough to pierce with a fork, about 15 to 30 minutes.
- Carefully remove the potatoes from the heat and drain off all of the water. Place the drained potatoes in a large mixing bowl.
- Place the 3 large eggs in a saucepan and cover them with cold water. Put the saucepan on the stovetop over medium high heat and allow the water to come to a rolling boil.
- Turn off the heat and cover the saucepan with a lid. Allow the eggs to sit in the hot water for about 10 to 15 minutes. This step will help to make the eggs easier to peel. Transfer the eggs to a bowl of ice water and allow them to chill for an additional 10 minutes.
- Peel the eggs, discard the shells, and roughly chop the boiled eggs. Add the eggs to the same bowl with the potatoes.
- To the same mixing bowl, add the ½ cup salad cubes, ½ cup Miracle Whip, 2 teaspoons yellow mustard, 1 teaspoon salt, and 1 teaspoon ground black pepper.
- Gently stir to combine and evenly sprinkle the top with 1 teaspoon paprika.
- Serve warm or allow it time to chill in the refrigerator for 2 hours before serving. Enjoy!
Video
Notes
- Use your hands to mash the hard boiled eggs into smaller chunks, roughly chop them with a knife, or use a box grater to grate them. But keep them a little bit chunky.
- Start with freshly boiled eggs as they work best and are much easier to peel and work with.
- Do not overboil the potatoes! Try to boil them for about 15 to 30 minutes, until they are fork tender. They should still have structure and a little bite, but not be mushy.
- Trust me, use the Miracle Whip. It adds amazing tangy flavor and slightly sweet flavor. Plus it's the ingredient my mom always uses to make her potato salad.
- Generously salt the water that you'll boil the potatoes in. This adds flavor and helps to prevent the potato salad from being watery.
Nutrition
Calories: 202kcal | Carbohydrates: 38g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 782mg | Potassium: 695mg | Fiber: 3g | Sugar: 9g | Vitamin A: 567IU | Vitamin C: 9mg | Calcium: 39mg | Iron: 2mg
