Egg-y Potato Salad

Egg-y Potato Salad

A delicious cross between Egg Salad and Potato Salad, this Egg-y Potato Salad is spiced up with radishes.


  • 1012 small red potatoes (or white russet potatoes)
  • 6 eggs
  • ½ medium green or red pepper (diced)
  • 1 medium yellow onion (chopped)
  • 3 stalks celery (chopped)
  • 1 small package radishes (cleaned and sliced thin)
  • ½ teaspoon yellow mustard
  • ½ cup Miracle Whip salad dressing (or reduce to ¼ cup if you don't like it so creamy)
  • Salt & pepper as desired


  1. If you are using red potatoes, leave the skins on and cut in small chunks. (I always peel the russet potatoes when I use these.)
  2. Boil potatoes in a pan on top of the stove until the potatoes are fork tender, about 15-20 minutes.
  3. Drain, rinse and soak in cold water until cool.
  4. Cook the eggs until hard boiled.
  5. Cool, remove the shells and slice the eggs into small chunks.
  6. Mix all ingredients and taste to adjust seasonings.
  7. Refrigerate at least an hour before serving.

Keywords: egg salad, French Potato Salad, mayonnaise potato salad

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