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     Our Best Southern Potato Salad


This is so good to serve for reunions, church picnics, BBQs or just a cook-out at home.




  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.


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.



• 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.


best Southern potato salad, best potato salad

A bowl of Our Best Southern Potato Salad.
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