Keith Potato Salad

Name: Keith Potato Salad
Prep time: 45 min
Cook time: 13 min
Total time: 58 min
Cuisine: American
Ingredients: 6 hard boiled eggs, chilled; 4 large russet potatoes, boiled, diced and chilled (or six small potatoes); 2 celery stalks, chopped; 1 medium onion, diced; 2 cups light miracle whip dressing; 1/8 cup yellow mustard; 2 Tbsp sweet pickle relish; 1/2 tsp black pepper; 1 tsp kosher salt; 1/2 tsp sugar, optional

5 steps

Prep:45minCook:13min

Deb Keith's Potato Salad Recipe

Updated at: Fri, 22 May 2026 14:55:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories271 kcal (14%)

Total Fat9.5 g (14%)

Carbs41.4 g (16%)

Sugars7.3 g (8%)

Protein7.3 g (15%)

Sodium867.7 mg (43%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

6eggs

hard boiled, chilled

4russet potatoes

large, boiled, diced and chilled

2 cupslight miracle whip dressing

⅛ cupyellow mustard

2 Tbspsweet pickle relish

½ tspblack pepper

1 tspkosher salt

½ tspsugar

optional

Instructions

Step 1

Boil the eggs and potatoes. Dice into 1/4 to 1/2 inch pieces and chill in the refrigerator for 30 minutes.

Step 2

Prepare the sauce in a separate bowl. Mix together the miracle whip, mustard, sweet pickle relish, salt and pepper.

Step 3

Taste it at this point…if you want more relish or mustard, now is the time…and maybe a little sugar, but taste first. If you keep tasting as you go, you will be fine.

Step 4

Gently mix the sauce with the potatoes and eggs and fold together. Refrigerate immediately.

Step 5

Enjoy!