Down Home Potato Salad

Janice Ross


I always loved my mother's potato salad and I would never eat potato salad that she didn't fix...I know it's a little silly! I've made a few adjustments to her salad but not too much. It is a creamy, really good salad to take to Bar b ques, potlucks, holiday dinners, etc.

★★★★★ 1 vote
40 Min
Stove Top


russet potatoes
1 Tbsp
1/4 c
finely chopped celery and leaves
3+ Tbsp
sweet pickle relish
1/2-1 small
jar of red pimento
1-2 tsp
tony chachere's creole seasoning or brand sold in yur area
finely chopped eggs
salt and pepper to taste
1-2 tsp
zuchinni relish (see my recipe)
1/2 c


1In a large pan I boil my potatoes (skins on) and eggs until done (I like my potatoes bursting open to get a softer texture. cut potatoes in small to medium chunks while hot (don't let get too cool), add chopped eggs, chopped celery and leaves, pickles, zuchinni relish if you have some, spices, mustard and mayo. Mix all together. Garnish with paprika. Serve
2I sometimes if I have it I use chopped green onions, and bell peppers. This is really good but my husband does not like bell pepper. I have also garnished this salad with sliced green olives and sliced eggs and sprinkled paprika and parsley flakes on pretty and good! I always have a clean bowl everytime I make my potato salad!

About this Recipe

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #creamy, #FRESH, #tasty