Potato Salad contains fork-tender white potatoes, sweet salad cubes, chopped onions, and boiled eggs in a creamy sauce.
It is a satisfying, hearty side dish.
Easy to make with simple ingredients.
EDITOR’S NOTE (December 27, 2021): Updated info to make it more concise. Added four new photos. Updated recipe and instructions.
DISCLOSURE (SPONSORED): When I posted this recipe on my blog in July 2018, I used a complimentary jar of sweet salad cubes provided by Mt. Olive Pickles.
I contacted the company and requested several jars. A few days later, they arrived.
I have not been paid to endorse the pickles nor any of the other pictured products.
All comments are my own.
USE FORK-TENDER POTATOES
Potatoes should be boiled until fork-tender. Boiling time will depend on thickness of each potato. Check them every 12 to 15 minutes to prevent over cooking.
If the potatoes are allowed to boil until soft instead of fork-tender, they can still be used to make potato salad.
MAYONNAISE OR MIRACLE WHIP
Use either mayo or Miracle Whip in this recipe. Both will work. Just a matter of personal preference.
Like multitudes of Potato Salad lovers, I absolutely must have yellow mustard in mine. LOVE the wonderful tang it provides. Add by the teaspoon until satisfied with the taste.
USE SWEET SALAD CUBES OR SWEET RELISH
Both sweet salad cubes and sweet relish contain cucumbers, red peppers, and the same seasonings.
The difference is size and texture. Sweet relish has a fine/smooth texture. Sweet salad cubes are crisp and larger.
HARD BOILED EGGS
My Smooth Hard Boiled Eggs are excellent in Potato Salad.
Chopped hard boiled eggs add texture and taste to Potato Salad. If a picky eater doesn’t care for them, don’t use. The “smooth” salad will still taste good.
You’re invited to check out my tasty Dill Pickle Potato Salad.
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