jamie Beecham


I am always cooking and telling of my memories so this one is for my husband.
He said when he was growing up there was always a large bowl of potatoe salad on the Sunday dinner table. His mother prepared fried chicken and home made biscuits with a cake for dessert. It would be Pineapple or Carrot cake. His father prepared the potatoe salad every Sunday.
When I married Tim his mother was dead but his father was remarried to Peggy. They would invite us over sometimes for Sunday dinner. Just as he said there would be fried chicken and a big bowl of potatoe salad that his daddy made.

★★★★★ 3 votes
15 Min
1 Hr


6 medium
red potatoes
1 small
3 Tbsp
dill pickle cubes
1 Tbsp
yellow mustard
1/2 c
dukes mayo
hard boiled eggs
salt and pepper to taste


1I prefer to use red potatoes and I just wash well and do not take off the skin. Cut them up in smal cubes, put in a pot of cold water and cook till fork tender. Drain the water out and set a side in a large mixing bowl. Salt and pepper to taste
2slice up an onion and dice it up fine. Put in about 1/4 cup of the onion.
3Shell the boiled eggs and dice up both fine. Add them to the potatoes.
4Add in the mustard, dill salad cubes and mayo. Stir slowly so not to mash the potatoes. If you see it needs more mayo then add a little at a time.

About this Recipe

Course/Dish: Potatoes
Other Tag: Quick & Easy
Hashtags: #Picnics, #socials