down home potato salad
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.
prep time
40 Min
cook time
method
Stove Top
yield
6-8 serving(s)
Ingredients
- 3-4 - russet potatoes
- 1 tablespoon mustard
- 1/4 cup finely chopped celery and leaves
- 3+ tablespoons sweet pickle relish
- 1/2-1 small jar of red pimento
- 1-2 teaspoon tony chachere's creole seasoning or brand sold in yur area
- 2-3 - finely chopped eggs
- - salt and pepper to taste
- 1-2 teaspoon zuchinni relish (see my recipe)
- 1/2 cup mayonnaise
How To Make down home potato salad
-
Step 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
-
Step 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 top...so pretty and good! I always have a clean bowl everytime I make my potato salad!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potato Salads
Diet:
Vegetarian
Keyword:
#creamy
Keyword:
#FRESH
Keyword:
#tasty
Culture:
American
Ingredient:
Potatoes
Method:
Stove Top
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