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Creamy Potato Salad

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Creamy Potato Salad

Yields7 ServingsPrep Time45 mins

When it comes to deciding between Miracle Whip and mayonnaise, I have one rule of thumb: mayonnaise for sandwiches and Miracle Whip for salads. However, if you prefer mayo, feel free to swap that in when you're making this salad.

 7 Potatoes
 5 Eggs
  cup Green Relish
 ½ cup Chopped fresh chives
 ¾ tbsp Basil
 1 tsp Seasoning Salt
 ½ tsp Pepper
 1 ½ cups Miracle Whip

Peel potatoes


Cut potatoes into halves before boiling them. Boil in salted water until you can easily poke them with a fork. Drain and put the potatoes in the fridge to cool.


Hard boil the eggs. You can hard boil eggs by placing them in a pot of warm water. Once the eggs come to a boil, cover the pot, remove from heat and let them stand (covered) in the hot water for ten minutes. Once the ten minutes are up, drain the water out and rinse them with cold water to cool them. Put them in the fridge to further cool.


Chop up the chives.


Once the potatoes and eggs have completely cooled, peel and cut the eggs. Cube the potatoes to about 1/2 inch sizes.


Mix all of the ingredients together in a large bowl. Don’t try to mash the potatoes, but also don’t worry about the potatoes getting a bit mashed with the mixing. This is normal. It adds a little texture to the salad and flavor to the potatoes.

Nutrition Facts

Servings 7