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nana joann's potato salad

(3 ratings)
Blue Ribbon Recipe by
JoAnn Reyes
Mobile, AL

Wonderful tasting and the best Southern-style potato salad you can eat.

Blue Ribbon Recipe

Looking for a simple potato salad recipe for summer cookouts? Definitely try this one. JoAnn uses red potatoes in her recipe which is a great choice because they are firm and don't become super mushy in the potato salad. Since there are very few ingredients, using good mayonnaise and mustard is a must in this recipe. The mustard, along with the lemon pepper, gives the salad a little tang. If you have picky eaters, this potato salad is for you.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 4 -8
prep time 30 Min
cook time 1 Hr
method Stove Top

Ingredients For nana joann's potato salad

  • 5 lb
    red potatoes with skins boiled and cooled
  • 1 md
    onion, finely chopped
  • 1/2 c
    sweet relish
  • 1 c
    Hellman's mayo (you can add more if you like)
  • 6
    eggs, boiled and cooled
  • 1 Tbsp
    French's yellow mustard
  • 1/2 tsp
  • 1/2 tsp
    lemon pepper
  • 1/2 tsp
    onion powder

How To Make nana joann's potato salad

Test Kitchen Tips
Do a quick taste before serving. The potatoes may soak up the mayonnaise, so you may need to add a little extra and a pinch or two of salt. We boiled the potatoes for about 15 minutes until they were fork tender. For the eggs, we placed them in a saucepan with water. Brought the water to a boil, turned off the heat and let them sit covered for 10 minutes.
  • Potatoes and hard-boiled eggs in a large bowl.
    After boiling the potatoes and eggs allow them to cook. Dice the potatoes with the skins on. Peel and dice the eggs. Place in a large mixing bowl.
  • Finely chopped onions added to the potatoes.
    Add the finely chopped onions to the bowl and mix.
  • Remaining ingredients added to the bowl.
    Add the remaining ingredients.
  • Mixing the ingredients together.
    Mix well. Put in the fridge covered for an hour or more.
  • A bowl of potato salad.
    Before serving, pour into large serving dish. Smooth top. Add parsley and paprika to decorate. Then serve.