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Southern Potato Salad


Southern Potato Salad








5 pounds potatoes, peeled and cubed

1 cup mayonnaise

1/2 cup sour cream

1/4 cup yellow mustard

1/4 cup sweet pickle relish


1 small onion, finely chopped

2 celery stalks, finely chopped

6 hard-boiled eggs, chopped

1 teaspoon salt

1/2 teaspoon black pepper


Paprika for garnish



Cook the Potatoes:

Place the cubed potatoes in a large pot and cover with water.

Bring to a boil over medium-high heat and cook until the potatoes are tender, about 10-15 minutes.


Drain and let the potatoes cool slightly.

Prepare the Dressing:

In a large mixing bowl, combine the mayonnaise, sour cream, mustard, sweet pickle relish, chopped

onion, and chopped celery.

Stir in the chopped hard-boiled eggs.

Season with salt and black pepper.


Add the cooked potatoes to the dressing and gently mix until all the potatoes are coated.

Adjust the seasoning with additional salt and pepper if needed.


Chill and Serve:

Transfer the potato salad to a serving dish.

Garnish with slices of hard-boiled eggs and sprinkle with paprika.

Cover and refrigerate for at least 2 hours before serving to allow the flavors to meld.

Enjoy your Southern Potato Salad!

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