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Southern Potato Salad


10 pounds potatoes
16 large eggs (Older eggs allow for easier peeling so try to buy 1-2 weeks before)
1/2 jar large sweet relish
Whole jar large mayonnaise
Small to medium squirt of mustard (Yellow, honey, or dijon)
salt, pepper to taste


Skin and dice cut potatoes. Fill large pot with water and place potatoes into it. Cook on med/high to boil for approx. 15-20 minutes or until soft. Drain water off of potatoes when fork easily pierces potato.
Meanwhile, place eggs into cold water and non-preheated pot. Bring to boil and then simmer for 10 minutes. Drain water off eggs and place under cold water in order to cool and to allow peeling. Crack and peel eggs and cut them up using egg slicer. Place together potatoes, eggs, mayo, sweet relish, mustard, salt and pepper into very large bowl. Serve at room temperature or rewarm in microwave if prepared in advance.

Hint: If mixture does not taste 'just right' try adding more mayonnaise. Taste again. If still lacking then make sure you have added enough salt. These two ingredients are usually lacking.

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