Fipps Family Red Potato Salad
- 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.
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Fipps Family Red Potato Salad Recipe at a Glance
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