This Dutch potato salad is an absolute staple at summertime BBQs as it’s creamy, tangy, and completely satisfying.
I can’t get enough of the protein hit from the boiled eggs and savory bacon bits. But you don’t want to sleep on the crunchy green onions or super-soft potatoes either!
If I’m being honest though, it’s the creamy dressing that takes the cake.
It combines white vinegar and brown sugar with my secret ingredient for this recipe – Miracle Whip! It gives the dressing an unbeatable rich and creamy flavor that you simply don’t get with old-school mayonnaise.
And that delectable hint of sweetness? Well, you just can’t beat it.
To make things even more appealing, the entire recipe is virtually foolproof and easy enough for beginners! So, if you’re struggling to find a suitable side for your next big gathering, this Dutch potato salad is IT.
Why You’ll Love This Dutch Potato Salad
- It’s easy enough for beginners.
- It’s the perfect side dish for summertime BBQs, garden parties, and nights where you just need comfort food!
- The creamy dressing perfectly complements the salty bacon bits and crunchy green onions.
- It’s ready in minutes and involves minimal clean-up.
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- All-purpose flour. To thicken out the dressing slightly.
- Brown sugar. For a hint of sweetness.
- White vinegar. For a sharp and tart tang in the dressing.
- Miracle whip. Helps you achieve a seriously creamy dressing that meshes perfectly with the bacon for a Caesar-like result!
- Potatoes. The stars of the show. I like using slightly hardier potatoes for this recipe as they don’t disintegrate in the potato salad.
- Bacon. Regular bacon or crunchy bacon bits are just as delicious!
- Hard-boiled eggs. Offers extra protein and a glorious flavor to this recipe.
- Green onions. For a pop of color and crunch.
How to Make Dutch Potato Salad
- Step One: In a small saucepan over low heat, add flour, brown sugar, water and vinegar. Whisk in Miracle Whip and stir until slightly thickened. Remove from heat.
- Step Two: Add potatoes, bacon, eggs and green onions to a large bowl. Pour dressing over top and mix to combine. Serve warm or cold.
You don’t need much to bring this Dutch potato salad to life, but I recommend picking up a few pieces of equipment.
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What to Serve with Dutch Potato Salad
You can eat this Dutch potato salad on its own, but it’s more of a side dish that needs to be bulked out! I suggest trying it with a meat-based main to make the most of those creamy flavors.
- Slow Cooker Buffalo Chicken Sliders
- Brown Sugar Dijon Pork Tenderloin
- Maple Dijon Grilled Chicken
- Easy Stuffed Burgers
- Air Fryer Chicken Wings
Recipe Tips and Tricks
- Carefully incorporate the Miracle Whip. When you’re making the dressing, make sure the Miracle Whip is fully incorporated and not overheated. This will prevent any lumps and give you a super-smooth dressing that’s utterly delicious.
- Don’t overcook your potatoes. You don’t want a mushy potato salad, and overcooking your potatoes is a surefire way to get that result! So, it’s best to cook your potatoes until they’re just about fork-tender (but no more).
- Don’t overcook your eggs either! I feel like I could talk about this for days, but overcooking any ingredients is a no-go here. You’ll want to hard-boil your eggs until they’re no longer soft in the center. But try not to overdo it to avoid a super-hard yolk.
Variations and Substitutions
- If you want an even tangier dressing, you can throw in a small amount of mustard in.
- Want more crunch? Adding carrot or chopped celery is a great way to add color and texture to this salad without much effort!
- I quite like using regular bacon in this Dutch potato salad, but crispy bacon bits are equally tasty. Just use whatever you prefer.
This Dutch potato salad will stay delicious in the fridge for up to 3 days.
I suggest putting it in an airtight container to maximize freshness, but virtually any sturdy container will work.
Can I Freeze?
You can technically freeze potato salad, but I honestly don’t recommend it. The Miracle Whip you’re using will separate once it thaws and may also be mushy.
It’s best to make it fresh or keep it in the fridge until you’re ready to serve.
Potato Salad Recipes
- Herb Potato Salad
- Ranch Potato Salad
- Warm Caesar Potato Salad
- Cheese Potato Salad
- German Sausage & Potato Salad
Try my Cheeseburger Salad.
Dutch Potato Salad
- 1 tsp all-purpose flour
- 2 tbsp brown sugar
- ½ cup water
- ¼ cup white vinegar
- 1 cup Miracle Whip
- 8 potatoes cubed and cooked
- 4 strips bacon cooked and crumbled
- 3 eggs hardboiled, chopped
- 3 green onions sliced
- In a small saucepan over low heat, add flour, brown sugar, water and vinegar. Whisk in Miracle Whip and stir until slightly thickened. Remove from heat.
- Add potatoes, bacon, eggs and green onions to a large bowl. Pour dressing over top and mix to combine. Serve warm or cold.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.