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+ servings

Creamy Potato Salad

Teri & Jenny
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Chill Time 2 hrs
Servings 7
Calories 365 kcal


  • 2 pounds baby red potatoes, washed
  • 4 hard boiled eggs, chopped
  • cup diced Farmer’s Garden by Vlasic pickle chips (5 to 7)
  • 3 tablespoons diced shallot
  • 1 ½ tablespoons thinly sliced chives
  • 2 teaspoons minced oregano
  • 1 ½ teaspoon salt
  • ½ teaspoon cracked black pepper


  • 1 cup mayonnaise
  • 2 tablespoons whole grain mustard
  • 1 ½ tablespoons apple cider vinegar
  • 1 teaspoon pure cane sugar granulated is fine
  • 1 garlic clove, minced (optional)


  • Place potatoes into a large pot. Boil potatoes in generously salted water until fork tender, then drain.
  • Transfer ⅓ of the potatoes to a large mixing bowl and mash until creamy.
  • Once remaining potatoes are cool enough to handle, quarter and add to the bowl of mashed potatoes.
  • Add boiled eggs, pickles, shallots, chives, oregano, salt, and pepper to the bowl and gently fold together.
  • In a small bowl, whisk together all the ingredients and pour into the potato mixture.
  • Fold dressing into the potato mixture until completely combined.
  • Cover and place mixture in the refrigerator for at least 2 hours and up to 1 day. Remove from refrigerator, adjust seasoning and serve.


Serving: 1servingCalories: 365kcalCarbohydrates: 23gProtein: 7gFat: 27gSaturated Fat: 5gCholesterol: 120mgSodium: 869mgPotassium: 666mgFiber: 3gSugar: 4gVitamin A: 229IUVitamin C: 12mgCalcium: 46mgIron: 2mg
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