Nana JoAnn's Potato Salad

Name: Nana JoAnn's Potato Salad
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4-8
Cuisine: Southern
Ingredients: 5 lb red potatoes with skins boiled and cooled; 1 medium 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 salt; 1/2 tsp lemon pepper; 1/2 tsp onion powder

By JoAnn Reyes
@Buttercups1016

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.

Note: 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. The Test Kitchen

Rating:

★★★★★ 3 votes5

Comments:

7 Comments

Serves:

4-8

Prep:

30 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

5 lb

red potatoes with skins boiled and cooled
1 medium

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

salt
1/2 tsp

lemon pepper
1/2 tsp

onion powder
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How to Make Nana JoAnn's Potato Salad

Step-by-Step

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.
Add the finely chopped onions to the bowl and mix.
Add the remaining ingredients.
Mix well. Put in the fridge covered for an hour or more.
Before serving, pour into large serving dish. Smooth top. Add parsley and paprika to decorate. Then serve.