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Southern Potato Salad


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Rate this recipe 4.6/5 (19 Votes)


  • 2 lbs of potatoes, peeled and diced
  • 7 hard boiled eggs, chopped
  • 1 cup of mayonnaise – (I’m a Hellman’s girl myself)
  • 1 tsp yellow mustard
  • 4 TBSP of sweet pickle relish
  • Salt and pepper to taste


Servings 8
Adapted from


Step 1

Place eggs in a pan covered with cold water. When the water starts to boil, reduce the to low and simmer uncovered for 1 minute . Remove from heat and COVER and let stand for 20 minutes.

Peel and dice the potatoes into about 1 inch pieces.

Cover them with water and bring them to a boil for about 15 minutes or until tender. Drain in a colander.

Let the potatoes cool before mixing so they won’t crumble. I actually put mine in a bowl in the refrigerator for about an hour.

In a separate bowl, mix the other ingredients together.

Then add the potatoes and mix gently.

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