Potato Salad

Potato Salad

I love a good potato salad. It’s not possible to have a good ol’ Southern BBQ without potato salad! And those store-bought potato salads just don’t cut it.

Really, have you ever tried those compared to what someone from the South can make? There are so many ways to make potato salad. So many different ingredients, flavors, and textures. And me? I love a good, plain potato salad.

Seriously, 3 ingredients are all you need for a good potato salad in my opinion. Well, 5 if you count the salt and pepper. I know a lot of people add other things to their potato salad, such as onions, celery, and all types of other ingredients.

Potato Salad

I’ve seen some recipes that instruct you to cut the potatoes before boiling, some that say to boil the potatoes whole. I have tried both ways, and don’t find much of a difference in the taste or texture. If you cut the potatoes before you boil them, they don’t take as long as whole potatoes.

My grandma always adds celery to hers so I either have to pick it out. Or hope that she made two batches, one without the celery, like she sometimes does for me.

My potato salad, like I said, is 3 simple ingredients: eggs, potatoes, and miracle whip. Then I add a little salt and pepper for flavor, but that’s it!

Step by Step

Decide if you would rather have the potatoes peeled or not because they need to be peeled before boiling. Now and then I take the time to peel, but I like making this quick and easy, so I leave the peels on the potatoes.

Cut the potatoes into thirds so they cook quicker and place in a large stockpot then cover with water. Boil the potatoes until they are cooked and slightly soft, about 15 minutes.

Potato Salad

Meanwhile, hard-boil the eggs so they are ready at about the same time as the potatoes. 

Potato Salad

Let both the potatoes and eggs cool for about 15 minutes then cut the potatoes into bite-sized pieces.

Potato Salad

Chop the eggs into small pieces as well and add to the potatoes. Sprinkle a bit of salt and pepper, to taste, into the potato salad .

Potato Salad

Gently fold in the miracle whip.

Potato Salad

Cover and refrigerate for about 15-30 minutes and serve cold.

Potato Salad
Potato Salad

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Potato Salad

Potato Salad

Prep Time 30 minutes
Cook Time 15 minutes
Cool 1 hour
Total Time 45 minutes
Course: Side Dish
Cuisine: American
Keyword: bbq, eggs, potatoes
Servings: 10
4.75 from 8 votes


  • 5 lb bag of potatoes
  • 1 small jar miracle whip
  • 6-8 eggs


  • Peel potatoes and cut into thirds
  • Boil potatoes until just done, and let cool completely
  • Hard boil eggs
  • Cut potatoes into bite-sized pieces
  • Chop the eggs into small pieces
  • Mix potatoes and eggs together with miracle whip
  • Cover and refrigerate to cool
Print Recipe
Potato Salad

13 thoughts on “Potato Salad”

  1. I should surprise my husband with this recipe. I wonder if he would like it. I know he likes this type of thing however, I cannot recall if I have ever actually seen him eat it before LOL!

  2. YES to the Miracle Whip! This is a staple in our potato salads, too, though I admit our family’s recipe is a little more dressed than yours (celery, green onions, sometimes radishes, sometimes crumbled bacon) – And vinegar; most people don’t like their potato salad this way, but it’s how I grew up and I love that extra tang!

  3. I always use mustard, mayo and pickle juice when I make my potato salad. I honestly don’t think I’ve had miracle whip since I was 6 years old lol. But I love how easy this recipe sounds and looks!

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