Potato and Egg Salad

Potato and Egg Salad
Servings: 8 Prep 10 mins Cook 20 mins


  • 2 1/2 pounds red potatoes (4 medium-size)
  • 5 eggs
  • 2 tablespoons yellow mustard
  • 2 tablespoons sweet pickle relish
  • 1 small onion, diced
  • 3/4 cup light mayonnaise-style salad dressing (such as Miracle Whip)
  • 3 tablespoons sugar
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Make It

1. Bring large pot of water to a boil; add potatoes (do not peel). Simmer 20 minutes or until a knife pierces center easily. Drain under cool water; when cool enough to handle, peel and cube.

2. In a separate saucepan, bring water to a boil; add eggs, cover and reduce heat to low. Cook 12 minutes, then drain under cool water. When cool enough to handle, peel four of the eggs and dice. Refrigerate remaining egg until ready to serve salad.

3. In a serving bowl, combine mustard, relish, onion, salad dressing, sugar, celery seed, salt and pepper. Stir in potatoes and diced eggs; best if made a day ahead. To serve, garnish with remaining egg, peeled and quartered.