My Mom's Southern Potato Salad

My Mom's Southern Potato Salad Recipe

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Sherry Gentry


This is my mom's recipe. How old it is is anyone's guess. I grew up on this salad and I am 60 now. Measurements depend on how many people you need to feed. Mom's rule was 2 small to medium potatoes and 1 egg per person. The other measurements I came up with when I started cooking. Mom never measured anything unless she was following a recipe that she wasn't familiar with. Thanks mom for the best potato salad I have ever had.


★★★★★ 1 vote

6 - 8
1 Hr
30 Min
Stove Top


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12 medium
idaho or russet potatoes, boiled
6 large
eggs, hard boiled
1 c
kraft real mayo
2-3 Tbsp
french's yellow mustard
1-2 Tbsp
dill pickle relish, i now use sweet relish
1/4 c
onion, finely chopped
salt & pepper to taste

How to Make My Mom's Southern Potato Salad


  • 1Peel & cut potatoes into bite size pieces. Boil in a large pot of tap water until tender, 30 - 45 minutes. Longer for a larger batch. Cool to room temp.
  • 2Boil eggs until hard boiled. Peel, cool to room temp. then roughly chop.
  • 3Combine potatoes and eggs in large bowl. Add other ingredients one at a time folding mixture until well coated. Be careful not to break up potatoes and eggs.
    Salad should be chunky.
  • 4Salt and pepper to taste. You can serve immediately or refrigerate until cold.

Printable Recipe Card

About My Mom's Southern Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: Southern
Other Tag: Heirloom

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