Potato Salad

Potato Salad

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Joyce Lowery


This is my take on potato salad. My family loves to eat this salad warm or cold.


★★★★★ 2 votes

30 Min
20 Min


  • 5 lb
    red skinned potatoes, peeled and cut into chunks
  • 2 tsp
  • 1 tsp
  • 1/2 tsp
    black pepper
  • 4 dash(es)
    louisiana hot sause
  • 1 c
  • 1 jar(s)
    pimento peppers, drained
  • 2 Tbsp
    yellow mustard
  • 1 Tbsp
    jalapeno pepper juice
  • 1/4 c
    dill relish
  • 3
    eggs, boiled and chopped fine

How to Make Potato Salad


  1. Boil the peeled potatoes in salted water with 2 teaspoons margarine until tender.
  2. Boil the eggs. Peel the eggs, and mash with a fork.
  3. Combine eggs, mayonnaise, mustard, dill relish, salt, pepper, hot sauce, pepper juice, and pimento peppers well.
  4. Drain the potatoes well. Add egg mixture with potatoes. If not juicy enough, add more mayonnaise. Refrigerate leftovers.

Printable Recipe Card

About Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: Cajun/Creole

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