Potato Salad

Southern Living
Makes 10 to 12 servings


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5 pounds small red potatoes
12 hard-cooked eggs, separated
2 cups mayonnaise
1/4 cup sweet pickle juice or relish
2 tablespoons prepared mustard
1 1/2 teaspoons salt
3/4 teaspoon pepper
Garnish: paprika


Peel potatoes, if desired, and cut into pieces. Cook in boiling water to cover in a Dutch oven 30 minutes or until tender; drain and cool.

Chop egg whites.

Mash yolks with a fork in a large bowl; stir in mayonnaise and next 4 ingredients until blended. Add potato and chopped egg whites, tossing gently to coat. Cover and chill 1 hour. Garnish, if desired.

Created date

October 2003