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Creamy, Lemony Potato Salad

Rated as 4.8 out of 5 Stars

"Many years ago, I ran out of Miracle Whip® while making potato salad and added coleslaw dressing. I wouldn't make it any other way now. This can be eaten the same day, but is best the next day."
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8 h 55 m servings 260
Original recipe yields 8 servings


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  1. Place potatoes into a large pot with enough salted water to just cover; bring to a boil, reduce heat to medium-low, and simmer, turning occasionally, until fork-tender, about 20 minutes. Drain potatoes and set aside to cool.
  2. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs cook in hot water for 15 minutes. Remove eggs from hot water and rinse with cold water until cool. Peel and chop eggs; put into a large glass dish.
  3. Peel cooled potatoes and chop; add to eggs in glass dish.
  4. Stir coleslaw dressing and creamy salad dressing together in a bowl until smooth; add chives and stir. Pour dressing over the potatoes and eggs; stir to coat. Season salad with salt and pepper; dust with paprika.
  5. Cover dish with plastic wrap and refrigerate overnight.

Nutrition Facts

Per Serving: 260 calories; 11.2 33.7 6.4 103 285 Full nutrition

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Read all reviews 4
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Very nice potato salad that went well with grilled bacon wrapped turkey tenderloins. I mixed it up in the morning and we enjoyed it that same evening. It had a nice creamy texture, but we didn...

Loved it! The name is a bit misleading, as there is nothing 'lemony' about this, IMO. We really enjoyed the sweetness from the slaw dressing and miracle whip. This was a great change from the us...

Great way to peel potatoes by boiling first! I had to skip the chives because someone supposedly had an onion allergy. I added Italian seasoning (basil, rosemary, oregano, dill) and crystallize...

This potato salad was really creamy and really delicious. I would definitely make it again.