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Fipps Family Potato Salad

Michele uses Duke's Mayonnaise in this potato salad recipe and grates the eggs on the largest holes of cheese grater.

Southern Living JUNE 2002

  • Yield: Makes 8 to 10 servings

Ingredients

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

Preparation

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.

Red Potato Salad: Substitute 4 pounds red potatoes (8 large red potatoes) for baking potatoes.

Potato Salad with Sweet Pickle: Add 1/3 cup sweet salad cube pickles to potato mixture.

Potato Salad with Onion and Celery: Add 2 celery ribs, diced, and 1/2 small sweet onion, diced, to potato mixture.

Light Potato Salad: Substitute 1 cup low-fat mayonnaise.

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Fipps Family Potato Salad recipe

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