Crowd-Pleasing Potato Salad Recipe
Crowd-Pleasing Potato Salad Recipe photo by Taste of Home

Crowd-Pleasing Potato Salad Recipe

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Everyone loves potato salad but not everyone can enjoy it. This recipe allows everyone, no matter what their diet, to enjoy potato salad.—Marcille Meyer, Battle Creek, Nebraska
TOTAL TIME: Prep: 20 min. + chilling
MAKES:16-20 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 16-20 servings


  • 1 gallon potatoes (about 16 large), cooked, peeled and sliced
  • 10 hard-cooked eggs
  • 1 cup chopped onion
  • 2 cups Miracle Whip
  • 1 cup half-and-half cream
  • 1/3 cup vinegar
  • 1/3 cup sugar
  • 3 tablespoons prepared mustard
  • 1/2 teaspoon salt

Nutritional Facts

1 serving (1 cup) equals 417 calories, 15 g fat (3 g saturated fat), 120 mg cholesterol, 291 mg sodium, 61 g carbohydrate, 5 g fiber, 10 g protein.


  1. Place potatoes in a large salad bowl. Separate eggs. Chop whites and add to potatoes with onion. Toss gently. In another bowl, mash yolks with Miracle Whip, cream, vinegar, sugar, mustard and salt. Pour over potatoes and stir to coat. Cover and chill. Yield: 16-20 servings.
Originally published as Crowd-Pleasing Potato Salad in Reminisce May/June 1993, p45

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Reviewed May. 26, 2008

"Web site stiks. Can't get anything to print!"

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