Mum's Potato & Egg Salad

Sue Fitzpatrick


What can I say? It is delicious and one of my fave things to make in the summer months. My husband won't eat it with egg, so I just separate a couple of servings before I add egg to it.

Depending on how much you want to make, you can decide on how many potatoes and eggs you use. I figure one potato per serving. This is the way I make it. I've never followed a recipe. It's just always been made this way :)

It makes several servings.

I don't like potato salad with the skin on, but I'm sure you can use them this way.

pinch tips: How to Peel Potatoes



2 Hr


Stove Top


6 large
white potatoes
4 or 5 large
3 or 4
green onions, tops only
salt & pepper, to taste


1/2 c
miracle whip
1/2 - 3/4 tsp
yellow mustard (optional)
1 - 2 tsp
sugar (optional) (or 1 tsp splenda)

Directions Step-By-Step

Peel, cut and boil potatoes. Don't boil them too long. You don't want them to get soft. Drain, put in a bowl or container, cover and cool in fridge for a couple of hours.
Hard boil eggs. Set aside and let cool. You can also cover them and cool them in the fridge.
When you are ready to prepare your salad, remove potatoes and eggs from fridge. In a large bowl, cut potatoes into smaller pieces.
Next, peel eggs and chop them up into the potato.
Chop onion greens and add to bowl.
Shake salt and pepper on salad, "to taste". Mix gently.
Dressing: Put Miracle Whip in a cup or jar. Add mustard, sugar and milk, a tbls at a time until it is a desireable salad dressing consistency.

Pour dressing on contents of bowl a little at a time. Gently mix through until it lightly coats the potato & egg and is a balance you like. As much or as little as you like will make it perfect for you.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: Canadian
Hashtags: #potato, #Egg