​
​
​
​
​
Our Best Southern Potato Salad
​
​
This is so good to serve for reunions, church picnics, BBQs or just a cook-out at home.
​
Ingredients
​
​
• 5 large or 6 medium potatoes, peeled and cubed (¾-inch dice)
​
• 6 hard-boiled eggs, roughly chopped
​
• ½ cup chopped onion
​
• ¼ cup sweet pickle relish (I like half sweet and half dill)
​
• 2 tsp prepared mustard, like French's
​
• ¼ cup chopped celery (or 1 tsp celery seed)
​
• ¾ cup mayonnaise
​
• Sea salt and pepper to taste, after mixing
​
​
​
You will need a large saucepan and a large bowl.
​
​
​
Instructions
​
​
1. Place the potatoes in the saucepan; cover with cold water. Bring to boil; reduce heat; cook uncovered
until tender, usually no longer than 10 minutes. Check after 8 minutes, being careful not to
overcook. Drain; let sit in colander briefly then refrigerate placing a dish towel under the colander.*
​
​
2. Combine the eggs, onion, relish, mustard, celery and mayonnaise. Gently fold in the cooked potatoes;
taste then season. Refrigerate covered until needed.
​
​
​
​
Tips
​
• ¼ cup chopped red or green pepper adds another layer of flavor.
​
• Or ¼ cup of drained, chopped pimento pepper
​
​
• I like to gently fold in the potatoes to keep them from breaking apart.
​
​
• You can also use red or sweet onions.
​
​
​
​
​
​
*I don't rinse the potatoes after cookingto preserve the nutrients.
​
​
​
​
​
​
KEYWORDS
​
best Southern potato salad, best potato salad
​
​
​
​
​
​
​
​
​
​
