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my mom's southern potato salad

(1 rating)
mrspda1991 avatar
Recipe by
Sherry Gentry
@mrspda1991
Las Vegas, NV

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 rating)
yield 6 - 8
prep time 1 Hr
cook time 30 Min
method Stove Top

Ingredients For my mom's southern potato salad

  • 12 md
    idaho or russet potatoes, boiled
  • 6 lg
    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.
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