Dad's Mashed Potato Salad

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  • Level: Easy
  • Total: 1 hr 30 min (includes chilling time)
  • Active: 30 min
  • Yield: 10 to 12 servings
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6 medium russet potatoes, peeled and cut into 2-inch large chunks

3 /4 cup (1 1/2 sticks) unsalted butter, cut into small pieces 

1/2 teaspoon kosher salt, or to taste 

1/4 teaspoon freshly ground black pepper 

Pinch freshly ground nutmeg 

1/4 cup warm half-and-half 

1 cup plus 2 tablespoons Miracle Whip 

1/4 cup yellow mustard 

3/4 cup finely chopped celery 

3/4 cup finely chopped onion 

2 cups finely chopped sweet pickles 

1/4 cup sweet pickle juice 

1/2 cup plus 1 tablespoon sugar 

5 hard-boiled eggs, peeled and finely chopped 

2 tablespoons chopped fresh flat-leaf parsley


  1. Cover the potato chunks with cold water in a large saucepot. Bring to a boil and cook until the potatoes are fork-tender. Drain and return the potatoes to the pot. Add the butter, salt, pepper and nutmeg. Mash with a potato masher or electric hand mixer (essentially you are making mashed potatoes), adding warm half-and-half as needed until the potatoes are smooth and creamy. You should have a little over 6 cups of mashed potatoes.
  2. Add the Miracle Whip, mustard, celery, onion, pickles, pickle juice, and sugar, mixing after each addition. Stir in the eggs until combined. Chill at least 1 hour or make the night before and refrigerate. Sprinkle with the chopped freshly parsley before serving.
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