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July 4th Potato Salad

So I added an ingredient to my “all-time favorite” potato salad recipe.

Chopped pickles!

Maybe it’s because I’m pregnant.  Or maybe it’s because I just happened to see them when grabbing the dijon mustard and miracle whip.  Hmmm…wonder how this would taste mixed in???  Verdict: Delicious.

Homemade Potato Salad

Yield – 8 – 10 servings

Preparation Time – 15 minutes (+2 hours to chill in fridge)

Cooking Time – 10 – 15 minutes


  • 6 medium potatoes ($.80)
  • 1 small onion ($.15)
  • 2 garlic cloves, crushed ($.05)
  • 1 dill pickle, chopped ($.10)
  • 1/2 cup plus 2 Tbsp miracle whip, divided ($.20)
  • 2-3 Tbsp Dijon mustard ($.10)
  • 2 eggs ($.20)
  • Cracked pepper, to taste
  • Salt, to taste


  • In medium saucepan, boil peeled and diced potatoes, chopped onions and crushed garlic for 10 minutes, or until potato pieces are soft. Drain and place in serving bowl.

  • Chop pickle and add to potatoes with 1/2 cup miracle whip, Dijon mustard and cracked pepper. Season with salt. Stir through.

  • In small saucepan, boil 2 eggs for 10 minutes. Turn off heat and let sit in water for 10 more minutes. Carefully remove and rinse with cool water until can be easily handled.

  • Place in small bowl and chop using pastry blender.

  • Add chopped eggs plus 2 Tbsp of miracle whip to the potatoes. Stir through. Add salt and pepper to taste.

  • Refrigerate for at least 2 hours, or until completely chilled. This will serve 8-10 people, depending on how large your “spread” is for your July 4th BBQ!

Cost $1.60