Fipps Family Red Potato Salad

Southern Living
Michele uses Duke's Mayonnaise and grates the eggs on the largest hole of a cheese grater.
8 to 10 servings


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4 pounds red potatoes (8 large red potatoes)
3 hard-cooked eggs, grated
1 cup mayonnaise
1 tablespoon spicy brown mustard
1 1/2 teaspoons salt
3/4 teaspoon pepper


Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.

Stir together potato and egg.

Stir together mayonnaise and next 3 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill, if desired.

Created date

October 2003