nana joann's potato salad

Name: Nana JoAnn's Potato Salad
Prep time: 30 min
Cook time: 1 h
Yield: 4
Cuisine: Southern
Ingredients: 5 pound(s) red potatoes with skins boiled and cooled; 1 medium onion, finely chopped; 1/2 cup(s) sweet relish; 1 cup(s) Hellman's mayo (you can add more if you like); 6 - eggs, boiled and cooled; 1 tablespoon(s) French's yellow mustard; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) lemon pepper; 1/2 teaspoon(s) onion powder

(3 RATINGS)

1.17K Pinches 6 Photos

JoAnn Reyes

Mobile, AL

Updated on Apr 4, 2019

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

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Nana JoAnn's Potato Salad with sliced egg and paprika on top.

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

prep time 30 Min

cook time 1 Hr

method Stove Top

yield 4-8 serving(s)

Ingredients

5 pounds red potatoes with skins boiled and cooled
1 medium onion, finely chopped
1/2 cup sweet relish
1 cup Hellman's mayo (you can add more if you like)
6 - eggs, boiled and cooled
1 tablespoon French's yellow mustard
1/2 teaspoon salt
1/2 teaspoon lemon pepper
1/2 teaspoon 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.

Step 1

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.

Step 2

Add the finely chopped onions to the bowl and mix.
Step 3

Add the remaining ingredients.
Step 4

Mix well. Put in the fridge covered for an hour or more.
Step 5

Before serving, pour into large serving dish. Smooth top. Add parsley and paprika to decorate. Then serve.
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