Classic Southern Potato Salad

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8 -9 large potatoes, peeled and cubed

1 cup chopped Vlasic pickle

2 medium onions, chopped (red or yellow)

5 large hard-boiled Eggland’s Best eggs, chopped

Morton salt

McCormick pepper

2 cups mayonnaise (I normally use Blue Plate)

3 -4 tablespoons mustard (I went with Grey Poupon Dijon mustard for a softer flavor than the usual yellow mustard.)


Peel and dice the potatoes, then place them in a large pot and boil until tender.

Drain the potatoes, add pickles, onions, and eggs. Mix in mayonnaise until its the desired consistancy.

Mix in mustard. Season to taste with salt and pepper.


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