Potato Salad

Can you say “yum” to this side that completes any summertime, sizzling BBQ?

The smell of burgers on the grill, the sound of loved-ones visiting in the background, the feel of warm, evening sunshine on your face…

… for me, these are the sweet memories brought back by this recipe.

I know many people think potato salad is a lot of work and takes soooo much time.


Which is true in the fact that it takes time, but a lot less work than many would think.

I have customized this recipe with all of my favourite ingredients.

As a rule of thumb, I plan for 1 medium sized potato per person and 2 eggs per potato.

Half the eggs get mixed into the potato salad, while the other half are beautiful sliced accents on top.


Start by peeling the potatoes.

Dice them into cube sized pieces.

Add to a pot with cold water and salt.

Pro tip: add your eggs to the pot with the potatoes to reduce dishes and get perfectly cooked eggs!

OR – use the easy-peel Instant Pot method for your eggs (full instructions here)

Bring to boil, then reduce heat to a simmer until potatoes are fork-soft.

This will take about 8-10 minutes.


Next, drain the water and place the eggs in a bowl with ice water until they are fully cooked.

While the eggs cool, add Miracle Whip, mustard, dill, and diced pickles.

I usually add a splash of pickle juice for a bit of extra zip.


Peel the egg, add half of them to the bowl with the potatoes and mash slightly.

If you prefer to chop the eggs rather than mash, go for it! I find using a fork just as easy as cutting them and it makes less mess.


Slice the remaining eggs into rounds.

Scoop the potato salad into your serving dish and top with the sliced eggs.

Sprinkle with paprika.

Chill until fully cooled and enjoy!

Potato salad makes a great side to go with hamburgers fresh off the grill, smothered in toppings, and finished off with homemade sourdough hamburger buns!



2 medium sized potatoes, peeled and cubed

4 eggs

1/2 cup Miracle Whip

1 tablespoon mustard

2 large pickles, diced

2-3 sprigs dill, chopped

1 teaspoon salt (added to pot while cooking potatoes)

Paprika, sprinkled to taste


Boil the potatoes and eggs together in salted water until potatoes are fork tender, about 8-10 minutes.

Place eggs in ice water until cool and drain potatoes.

Mix potatoes, Miracle Whip, mustard, pickles, and dill.

Add 2 eggs and mash slightly with a fork.

Transfer potato salad to serving dish.

Slice remaining 2 eggs into rounds and place on top of potato salad.

Sprinkle with paprika.

Chill until completely cool.


(Serves 2)


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Author: Ellie

Born and raised in Alaska, I have lived in the land of the living sky since 2009. My husband and I live in a historic house over a century old on an acreage in the country.

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