Norma Jean’s Creamy Potato Salad really is the BEST ever! It combines russet potatoes and egg whites with a creamy dressing made from egg yolks, Miracle Whip, and more. SO good and it reminds me of summers in Iowa!
Ok, before ya’ll scroll, I want to say TRY THIS. Sometimes the “Miracle Whip” thing scares people, but please trust me, this potato salad is awesome. We grew up in the Midwest, and Miracle Whip is a thing there. Mom used in a lot of her recipes, and while I’m a mayo fan now, I always make potato salad according to the Midwest mantra.
Using Miracle Whip makes this salad so unbelievable creamy and a bit sweet. The mustard helps to counteract the sweet, and I personally think it is just right. Norma Jean would be proud.
Ingredients needed for Creamy Potato Salad:
Lots of potatoes and eggs, and a perfectly creamy dressing. I recommend pouring the dressing over slightly warm potatoes so all the good stuff gets absorbed.
- Potatoes – You’ll need five pounds of russet potatoes for this potato salad.
- Eggs – 14 eggs necessary. I know, it’s a lot!
- Miracle Whip – Make sure you use Miracle Whip, not mayo for Norma’s recipe. When you taste it, you’ll get it!
- Sugar – Mom’s recipe uses 1/2 cup of sugar, but I’ve used less (like 1/4 cup) and it’s still very good.
- Mustard – One tablespoon of yellow mustard is the perfect amount.
- Vinegar – Apple Cider vinegar is what I used, but you could use regular vinegar as well.
- Half and Half – This helps the dressing get extra creamy.
- Salt and Pepper – Kosher salt and freshly ground black pepper, always.
Onions are optional! My dad loved it when Mom included strong white onions in her potato salad. She used to make two separate bowls, one for Dad and one for everyone who didn’t want the onions. So include them if desired. 😀
How to make Creamy Potato Salad:
- Prep potatoes. If you’re potatoes are small, cook them whole. If you’re potatoes are large, cut them into three chunks. Place the potatoes in a large stock pot, cover with water and season liberally with salt. Bring to a boil, and then reduce to a simmer. Cook potatoes until they are fork tender. Strain the potatoes and then place them back in the stock pot over heat for a few more minutes (to make sure they are completely dry).
- Cook eggs. Use either the stove top method or the instant pot method to cook the eggs. (See below for details.) Cool eggs in an ice bath, and then peel.
- Make dressing. Separate the eggs, by placing the yolks in one bowl, and the whites in another. Mash egg yolks, and then add the remaining dressing ingredients – the Miracle Whip, sugar, mustard, apple cider vinegar, half and half, and salt and pepper. Mix well.
- Slice potatoes and egg whites. Take the slightly cooled potatoes and cut them into small slices. Place them in a large mixing bowl. Then slice the egg whites into small slices as well.
- Combine dressing with potatoes. Pour the prepared dressing over the potatoes (while they are still slightly warm) and egg whites. Stir well, and check seasonings. Adjust if needed.
This potato salad is the best served fresh. But it’s also delicious for several days, stored in the refrigerator.
How to make perfectly cooked boiled eggs:
I prefer to use my instant pot now for boiled eggs, but both methods work well.
- Stove-top Method. Place eggs in a small pan, cover with water and a big shake of salt or baking soda. Secure lid, and bring to a boil. Turn burner off, and keep your pan on burner with the lid on. Set timer to 11 minutes, and when timer is at zero, remove the eggs to an ice bath. When cooled, peel eggs.
- Instant Pot Method. Place eggs in the egg wire rack in instant pot. Pour in one cup of water, secure lid, and set to pressure cook for two minutes, with a 10 minute natural release. When finished, remove eggs to an ice bath. When cooked, peel eggs.
Other delicious salads for you to enjoy:
- Chopped Greek Pasta Salad – All the Greek flavors in this pasta salad. Perfect for potluck or any gathering.
- Crunchy Asian Cabbage Salad – This is my #1 salad on the blog, and for good reason.
- Spinach Salad with Avocado and Goat Cheese – My personal favorite, because I’m a pine nut, avocado, and goat cheese LOVER!
Creamy Potato Salad
- 5 pounds russet potatoes
- 14 large eggs
- 2 cups Miracle Whip
- 1/2 cup sugar
- 1 Tablespoon yellow mustard – heaping
- 1/4 cup Apple Cider vinegar
- 1/4 cup half and half
- salt and pepper – to taste
- onions – optional, to serve
- Clean potatoes (leave peel on) and place in large stock pot. Cover with water, season liberally with salt, and bring to a boil. Reduce heat and simmer until fork tender, approximately 45 minutes. Remove potatoes from pan.
- Cook eggs according to stove top or instant method. See blog post for details and directions.
- Peel potatoes (while they are still warm) and slice in small bite-sized slices into a large mixing bowl.
- When eggs are cool, separate yolks from whites. Slice the whites into the mixing bowl with the potatoes. Season with salt and pepper according to your taste.
- Place yolks in a separate mixing bowl, and mash. Add the other dressing ingredients – the Miracle Whip, sugar, yellow mustard, vinegar, and half and half. Season with salt and pepper according to your taste.
- Pour the dressing over the potatoes (while the potatoes are still slightly warm) and egg white slices. Mix well, test for seasonings, and adjust accordingly.