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Southern Potato Salad

Total Time

Prep: 30 min. + chilling

Makes

8 servings

This potato salad with a southern twist is perfect for a church supper or potluck. The pickles add extra sweetness. —Gene Pitts, Wilsonville, Alabama
Southern Potato Salad Recipe photo by Taste of Home

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

Directions

  1. 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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