Ozarks Potato Salad recipe

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5 pounds red potatoes
1 large onion, chopped
2 ½ cups creamy salad dressing, e.g. Miracle Whip ™
¼ cup prepared yellow mustard
6 hard-cooked eggs, diced
salt and pepper to taste

Nutrition Info

345.2 calories
carbohydrate: 42.6 g
cholesterol: 122.7 mg
fat: 16.4 g
fiber: 3.5 g
protein: 6.7 g
saturatedFat: 2.5 g
servingSize: -
sodium: 514 mg
sugar: 9.5 g
transFat: : -
unsaturatedFat: : -


  1. Place the potatoes in a large pot and fill with enough water to cover. Bring to a boil, then reduce heat to medium and cook until tender enough to pierce with a fork, about 15 minutes. Drain and cool slightly. Remove the peels and cut into cubes. Set aside to cool completely.

  2. In a large bowl, mix together the onion, salad dressing and mustard. Stir in the hard-cooked eggs and cooled potatoes. Try not to mash the potatoes very much. Season with salt and pepper.

Recipe Yield

12 servings

Recipe Note

My momma always made this for those hot summer days we would all go to the creek or floating on the many creeks we have around here.

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