French Dressing Potato Salad

This unique French Dressing Potato Salad is always a crowd pleaser! It's a great side dish for any summer meal and you can easily double the batch!

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This recipe was photographed and updated 6/2023. 

Hi everyone! It's Sheena's sister Shannon here with an amazing potato salad recipe!  

Back when I lived in Michigan, one of our neighbor families had a Labor Day party every year.  The husband's mother made the most amazing potato salad I've ever tasted and brought it with to the party every year.

Now that I'm back in Minnesota, I was going through serious withdrawals when this summer rolled around. Summer always starts potato salad season in my house!  This is my take on this wonderful salad.

It's tangy, creamy and loaded with potatoes and hard boiled eggs. The green onion gives it some freshness. The unique flavor and color comes from the French dressing.

It's a simple recipe that everyone loves!

Keep scrolling for tips, additional potato salad recipes and more! 

Thanks so much for supporting a small business and visiting our family owned blog 💕

Shopping list:

• small red potatoes
• French dressing
• hard boiled eggs
• green onions
• mayo
• Miracle Whip
• granulated sugar
• yellow mustard
• milk
• black pepper

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• Refrigerate leftovers in an airtight container for up to three days.

• If you have large potatoes, cut into smaller, bite sized pieces.

• If you let the potatoes marinate too long in the dressing, they will start to turn red. It doesn't change the flavor, but does look a little funny. If you look closely in the photos, you'll see some of mine changed color.

More potato salad recipes you might like:

• Dill Pickle Potato Salad
• Southwestern Potato Salad
• Loaded Baked Potato Salad
• Olive Potato Salad
• Roasted Potato, Spinach, and Parmesan Salad
• Classic Southern Potato Salad

You can add or substitute with these ingredients:

• use all mayo instead of Miracle Whip
• add diced celery
• use creamy French dressing instead of regular
• add cooked crumbled bacon
• use red onion instead of green
• use yukon gold potatoes instead of red
• add paprika

Our favorite kitchen equipment and supplies used with this recipe:

• OXO Good Grips Swivel Vegetable Peeler
• Amazon Basics 12-Piece Color-Coded Kitchen Knife Set
• Epicurean Kitchen Series Cutting Board
• Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set
• OXO Good Grips Egg Slicer

I hope you enjoy this recipe as much as we did!

Yield 8 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

20 Min

Total time

35 Min

French Dressing Potato Salad

Ingredients

• 2 ½ pounds small red potatoes, peeled and quartered
• ⅔ cup French dressing
• 5 hard boiled eggs, halved and sliced
• 5 green onions, sliced
• ¾ cup mayo
• ½ cup Miracle Whip
• 2 tablespoons granulated sugar
• 1 tablespoon yellow mustard
• 1 ½ tablespoons milk
• ½ teaspoon black pepper

Instructions

1. In a pot, add your potatoes and a couple pinches of salt. Bring the water to a boil. Reduce heat to medium low. Cover the pot with a lid and let simmer until fork-tender, about 15 minutes. Drain.
2. Add your boiled potatoes to a large bowl, cool for a few minutes, then add the French dressing. Stir gently to mix, then cover and refrigerate for 30 minutes.
3. Once potatoes are marinated, add the eggs and green onions to the bowl.
4. In a separate bowl, mix together the mayo, miracle whip, sugar, mustard, milk and pepper until combined. Pour over the potato mixture, then gently mix to combine.
5. Cover and refrigerate for another 30 minutes, or until serving.
6. Serve garnished with additional sliced green onions or hard boiled egg slices.

Notes

Refrigerate leftovers in an airtight container for up to three days.

Nutrition Facts

Calories

408.23

Fat

27.97 g

Sat. Fat

4.94 g

Carbs

33.25 g

Fiber

3.51 g

Net carbs

29.73 g

Sugar

10.89 g

Protein

7.34 g

Sodium

483.86 mg

Cholesterol

127.15 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Thanks so much for stopping by!

Recipes around this time in blog history....

One year ago:

• Peanut Butter Cinnamon Chip Cookies

Two years ago:

• Rhubarb Cream Cake

Looking for more recipes, books, food and travel fun? Follow me!

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