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Grammie's potato salad


*vegetable side salad

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Rate this recipe 4.5/5 (32 Votes)


  • 6 red potatoes (using red potatoes keep the salad from getting mushy)
  • 1 C miracle whip (can use mayo but takes away some of the tangy taste)
  • 1/8 C yellow mustard (reduce amount if using Dijon or any whole grain)
  • 6 large dill pickles - save the juice when chopping
  • 12 hard boiled eggs - peeled and chopped
  • 1 onion chopped finely
  • salt, pepper, and paprika to taste



Step 1

Boil, cool, peel, and cut potatoes into 1" or so cubes.
Chop dill pickles saving as much of the juice as possible.
Boil, cool, peel, and chop eggs.
Chop onion finely.

In a small bowl blend miracle whip, mustard, salt and pepper and pickle juice well into a smooth texture.

Toss potatoes with onions and chopped pickle in a non-metal bowl.

Fold the mustard mixture into the potato mixture and sprinkle paprika over the top. Cover tightly and refrigerate for 24 hours before serving.

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