Potato Salad

Southern Living
8 servings


+ Add To Shopping List
4 pounds red potatoes (8 large)
5 hard-cooked eggs, separated
1 teaspoon salt, divided
3 green onions, sliced (optional)
1 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon prepared mustard
1/2 teaspoon pepper


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

Chop egg whites. Stir together potato cubes, egg whites, 1/2 teaspoon salt, and, if desired, green onions.

Mash egg yolks; add remaining 1/2 teaspoon salt, mayonnaise, and next 3 ingredients, stirring until blended. Gently stir into potato mixture. Cover and chill 2 hours.

Created date

December 2001