My Mom's Southern Potato Salad Recipe

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My Mom's Southern Potato Salad

Sherry Gentry

By
@mrspda1991

This is my mom's recipe. How old it is is anyone's guess. I grew up on this salad and I am 60 now. Measurements depend on how many people you need to feed. Mom's rule was 2 small to medium potatoes and 1 egg per person. The other measurements I came up with when I started cooking. Mom never measured anything unless she was following a recipe that she wasn't familiar with. Thanks mom for the best potato salad I have ever had.


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Comments:

Serves:

6 - 8

Prep:

1 Hr

Cook:

30 Min

Method:

Stove Top

Ingredients

12 medium
idaho or russet potatoes, boiled
6 large
eggs, hard boiled
1 c
kraft real mayo
2-3 Tbsp
french's yellow mustard
1-2 Tbsp
dill pickle relish, i now use sweet relish
1/4 c
onion, finely chopped
salt & pepper to taste

Directions Step-By-Step

1
Peel & cut potatoes into bite size pieces. Boil in a large pot of tap water until tender, 30 - 45 minutes. Longer for a larger batch. Cool to room temp.
2
Boil eggs until hard boiled. Peel, cool to room temp. then roughly chop.
3
Combine potatoes and eggs in large bowl. Add other ingredients one at a time folding mixture until well coated. Be careful not to break up potatoes and eggs.
Salad should be chunky.
4
Salt and pepper to taste. You can serve immediately or refrigerate until cold.

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: Southern
Other Tag: Heirloom