Fipps Family Red Potato Salad

Michele uses Duke's Mayonnaise and grates the eggs on the largest hole of a cheese grater.


8 to 10 servings

Recipe from

Southern Living


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.

June 2002