my mom's southern potato salad
(1 RATING)
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.
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prep time
1 Hr
cook time
30 Min
method
Stove Top
yield
6 - 8
Ingredients
- 12 medium idaho or russet potatoes, boiled
- 6 large eggs, hard boiled
- 1 cup kraft real mayo
- 2-3 tablespoons french's yellow mustard
- 1-2 tablespoon dill pickle relish, i now use sweet relish
- 1/4 cup onion, finely chopped
- - salt & pepper to taste
How To Make my mom's southern potato salad
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Step 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.
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Step 2Boil eggs until hard boiled. Peel, cool to room temp. then roughly chop.
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Step 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.
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Step 4Salt and pepper to taste. You can serve immediately or refrigerate until cold.
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