Potato Salad

Potato Salad

Home » Krause Family Recipes » Potato Salad
Yield: 16 Servings

Potato Salad


  • 4 lbs potatoes, quartered, your favorite kind for salad.
  • 1 cup mayo (light or reg)
  • 1 cup Miracle Whip (ditto)
  • 1 cup diced celery
  • 1 cup diced Claussen dill pickles (~2 whole pickles)
  • 3 eggs, hard boiled, separated as below
  • ½ tsp celery salt
  • 3/4 tsp salt
  • ¼ tsp fresh ground pepper
  • ½ tbsp yellow mustard
  • ½ tsp dill weed
  • 1 tsp cider vinegar (or regular)


  1. Boil potatoes 'til cooked but still slightly firm, skins on.
  2. Place in cold water to cool, then peel and cut into chunks the size you like. Place in large mixing bowl.
  3. Separate egg yolks from whites.
  4. Cut up whites on x and y axis w/ egg slicer, add with diced celery and pickles to the potatoes.
  5. Mash yolks with a fork, add the mayo and Miracle Whip, all spices and vinegar and mix in medium bowl.
  6. Add dressing to potato, etc. and mix with large spoon.
  7. Refrigerate several hours.


Recipe last updated: November 3rd, 2020 at 05:33 pm


Seems to get better if it stands overnight or longer.

Nutrition Information



Serving Size


Amount Per Serving Calories 231Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 42mgSodium 471mgCarbohydrates 27gFiber 3gSugar 3gProtein 4g

This data was provided and calculated by Nutritionix

Leave a Reply

Your email address will not be published. Required fields are marked *

The reCAPTCHA verification period has expired. Please reload the page.

Skip to Recipe