This Classic Creamy Potato Salad is the side dish your summer has been missing. It feeds a crowd of eight, travels beautifully to potlucks and cookouts, and honestly tastes even better the next day once all those flavors have had time to get cozy together. Whether you grew up eating a version just like this or you are making it for the very first time, this recipe will feel instantly familiar and completely satisfying.

Picture a big, chilled bowl of creamy potato salad waiting on the picnic table, loaded with tender chunks of russet potato, tangy pickles, and golden bits of hard-boiled egg. This is the one everyone hovers around before the burgers are even off the grill.

Helpful Tips

Start with warm potatoes: Adding the pickle juice while the potatoes are still warm lets them soak it up like a sponge, which is what gives this salad its incredible depth of flavor. Do not skip this step, even if you are in a hurry.
Fold the eggs in gently: Hard-boiled eggs can fall apart quickly if you stir too aggressively, so use a gentle folding motion to keep those satisfying chunks intact throughout the salad.
Taste before you serve: Potato salad can lose some of its punch after chilling. Give it a taste right before serving and add a splash more pickle juice, a pinch of salt, or a little extra mayo or Miracle Whip if the salad looks dry or needs a flavor boost.

Classic Creamy Potato Salad

This Classic Creamy Potato Salad is loaded with tender chunks of russet potato, tangy pickles, and golden bits of hard-boiled egg.

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Prep Time 10

Cook Time 40

Chill Time 30

Total Time 1 20

Course Salad, Side Dish

Cuisine American

Servings Servings

Calories 410 kcal

Ingredients

8 russet potatoes medium sized
2 tablespoons dill pickle juice
1 cup mayo
1/3 cup Miracle Whip
1 teaspoon yellow mustard
2 tablespoons red onions finely chopped
1/4 cup dill pickles chopped
1 teaspoon salt
1/2 teaspoon black pepper
4 hard-boiled eggs peeled and chopped

Instructions

Place a large pot of cold water on the stovetop. Add the potatoes (unpeeled), and bring it up to a boil. Then lower the heat to a simmer and continue cooking until tender, about 35-40 minutes.
Drain and cool the potatoes, then peel and chop them.
Place the chopped potatoes in a large bowl. Add the pickle juice and give the potatoes a minute to absorb the juice.
Add the mayo, Miracle Whip, mustard, red onions, pickles, salt, and pepper. Stir to combine.
Add the chopped eggs last. Fold them in so they don’t all break up.
Cover and refrigerate for at least 30 minutes before serving. If the salad becomes too dry, add a bit more mayo or Miracle Whip before serving.

Nutrition

Calories: 410kcalCarbohydrates: 41gProtein: 8gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 106mgSodium: 692mgPotassium: 942mgFiber: 3gSugar: 3gVitamin A: 167IUVitamin C: 12mgCalcium: 47mgIron: 2mg

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