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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
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    8 servings


  • 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 teaspoon prepared mustard
  • 1 teaspoon celery seed
  • 1 cup mayonnaise
  • Salt and pepper to taste


  • 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.
Nutrition Facts
3/4 cup: 377 calories, 26g fat (4g saturated fat), 169mg cholesterol, 275mg sodium, 28g carbohydrate (5g sugars, 2g fiber), 8g protein.

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  • August13
    Aug 13, 2020

    Last week I prepared it.

  • Nancy5252
    Jul 13, 2020

    Basically the same recipe I make that my mother taught me years ago. Every time we went to a gathering, she was asked to make the potato salad. I use bread and butter pickles and like it a little tangier so when I mix the mayo (we use Miralcle Whip) and mustard we add a little of the pickle juice and omit the celery seed. I also use sweet onion and add lots of chopped pickles. I could eat this all day!!!

  • Lori
    Jul 13, 2020

    I have a recipe for potato salad that I've used for years. It's similar to this one except I use sweet relish, thin sliced celery, and diced onions. O mix my mayo/mustard/sweet relish together and add to the potato salad while the potatoes are still warm. This allows the potatoes to absorb the flavor better. Just my own take on it.

  • sjpoor
    Jun 10, 2020

    This is the same recipe I grew up on and still my favorite. Mom didn't add celery seed, however. I made this recently and after cooking the potatoes and eggs I doused the potatoes (boiled with skins on) in icy cold water like I did the eggs without thinking. I was pleasantly amazed at how easy the skins just seemed to "pop" off the potatoes. I will definitely make that mistake from now on. We just love this salad but have some members of the family who prefer dill pickles so I make enough potatoes and eggs, etc. to make 2 salads and just change out the pickles. That way we are all happy. (Our family is large enough to justify doing this.) This may be a Southern salad but for our family it was just "Southeast Portland, Oregon".

  • katecrid47
    May 29, 2020

    This was so easy and so good. I made it as per the recipe and it was yummy! Thank you for sharing!

  • Amy
    May 24, 2020

    Simple, straightforward potato salad. Added some chopped celery for crunch. Sprinkled some caper powder on top for a little briny punch. Delish! (To make the caper powder, drain a 3 oz jar

  • Jennifer
    May 24, 2020

    Just like my grandma makes. The only different step is that she puts it all together while the potatoes are still hot so that the flavor goes through.

  • Shelley
    May 23, 2020

    My Southern Grannie made a similar recipe but always made and served warm. It was the second to last thing she made behind her awesome buttermilk biscuits! Of course served with crispy and moist fried chicken and black eye peas and butter beans. Yum! Traditions carry on!

  • NickandNancy
    Mar 28, 2020

    OMG people! This is a great recipe. If you want YOUR OWN recipe written, write YOUR OWN! This is the authors recipe, so please, please don’t go on and on about how you changed it.

  • Darlene
    Mar 27, 2020

    This is exactly how I make it except I much prefer a kosher dill pickle and I add a little garlic powder and onion powder.