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.

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★★★★★ 1 vote
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)


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1Peel, 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.

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2Hard boil eggs. Set aside and let cool. You can also cover them and cool them in the fridge.

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3When you are ready to prepare your salad, remove potatoes and eggs from fridge. In a large bowl, cut potatoes into smaller pieces.

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4Next, peel eggs and chop them up into the potato.

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5Chop onion greens and add to bowl.

6Shake salt and pepper on salad, "to taste". Mix gently.

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7Dressing: 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