Diane's own spud salad

Diane M.


My family are picky potato salad eaters; some don't like onions, some don't like mayo, etc. so I rarely made potato salad. I recently came up with this salad and think I may have a winner to please them! I love a challenge! I also lightened it up a bit, with no compromise to taste...


★★★★★ 2 votes

20 Min
25 Min


  • 2 1/2 lb
    yukon gold potatoes, scrubbed and cubed (no need to peel)
  • 1/2 tsp
  • 1/2 c
    light salad dressing (miracle whip)
  • 1/2 c
    cup of light sour cream
  • 1 tsp
    prepared mustard
  • 2
    hard boiled eggs, chopped
  • 3
    bacon strips, cooked and diced
  • 2
    sweet pickle, diced
  • 1/2 tsp
    onion powder
  • ·
    salt and pepper to taste

How to Make Diane's own spud salad


  1. Boil potatoes with 1/2 tsp. salt, until just tender, when a fork will poke them easily. Don't overcook, as potatoes will continue cooking for awhile after heat is turned off. Yukon Gold's are nice because they don't get mushy, and they have a nice, tender skin. Drain and cool potatoes and refrigerate for 1 hour.
  2. Mix sour cream, salad dressing and mustard together. Add to potatoes and gently mix together. Add other ingredients and refrigerate for an add'l hour or two, so flavors can blend.

Printable Recipe Card

About Diane's own spud salad

Course/Dish: Potatoes
Other Tag: Healthy

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