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


  • 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


  1. Peel & 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.
  2. Boil eggs until hard boiled. Peel, cool to room temp. then roughly chop.
  3. Combine 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.
  4. Salt 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

Show 3 Comments & Reviews

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