Southern Potato Salad
“This potato salad with a southern twist is perfect for a church supper or potluck. The pickles add extra sweetness.” —Gene Pitts, Wilsonville, Alabama
| Servings | Prep Time |
| 8servings | 30minutes + chilling |
| Servings | Prep Time |
| 8servings | 30minutes + chilling |
Ingredients
- 5 medium potatoes peeled and cubed
- 6 hard-boiled large eggs chopped
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped sweet pickles
- 1 tsp prepared mustard
- 1 tsp celery seed
- 1 cup mayonnaise
- Salt and pepper to taste
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.
Recipe Notes
Nutrition Facts
3/4 cup: 377 calories, 26g fat (4g saturated fat), 169mg cholesterol, 275mg sodium, 28g carbohydrate (5g sugars, 2g fibre), 8g protein.
