My Mom's Southern Potato Salad Recipe

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My Mom's Southern Potato Salad

Sherry Gentry


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.

pinch tips: How to Peel Potatoes



6 - 8


1 Hr


30 Min


Stove Top


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

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.
Boil eggs until hard boiled. Peel, cool to room temp. then roughly chop.
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.
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