Appalachian Potted Meat Salad

Gina Davis


OK I know most are saying "????? Potted Meat??!! Really???!!!!???? Well yep' good old Potted Meat! I hate it lol but I love Potted Meat Salad! Being from the Appalachian Mountains and from a VERY LARGE FAMILY (8 kids) this was a staple in our household. Food had to be on the cheap side and it had to STRETTTCCCHHH! Also this is a fave of my husbands he is a Underground Coal Mine Boss and he loves his Potted Meat Salad! It holds up well underground and it does not soak into the bread. Give this try, I really think you will be surprised with how good it is! I like it best on Saltines or Ritzs.


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Makes 4 Sandwiches
15 Min
10 Min
Stove Top


  • 3 can(s)
    potted meat (the small cans)
  • 3
    hard boiled eggs
  • 1/4 c
    mayonnaise (more if you like)
  • 1 Tbsp
    mustard (more if you like)
  • 3 Tbsp
    dill pickle relish (or sweet your choice)
  • 4 Tbsp
    fine diced onions or dried onion flakes (i use the flakes most times)
  • ·
    salt and pepper to taste

How to Make Appalachian Potted Meat Salad


  1. Hard boil 3 eggs.
  2. While eggs are boiling mix 3 cans of Potted Meat, Mayo, Mustard, Dill or Sweet relish, Onions and Salt and Pepper in a bowl and stir well.
  3. Peel and chop eggs and fold into Potted Meat mixture.
  4. Refrigerate for 30 minutes to set up and thicken. You can eat as soon as eggs are mixed into the salad but it is better once everything gets to set up and thicken.

    Serve as a sandwich or on crackers.


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