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Pascagoula Potato Salad

Photo: Becky Stayner; Styling: Lindsey Lower

Active time 30 mins
Chill time 2 hrs
Total time 2 hrs, 45 mins

Serves 10

"On the Mississippi Gulf Coast, some people eat gumbo with a dollop of potato salad instead of rice. Delicious!"



  • 2 pounds red new potatoes, unpeeled, halved
  • 8 to 10 cups water
  • 1 teaspoon sea salt
  • 8 ounces Cheddar cheese, cut into very small cubes or shredded (about 2 cups)
  • 6 hard-cooked eggs, peeled and chopped
  • 2 cups chopped celery (about 3 stalks)
  • 2 cups chopped green bell pepper
  • 1/2 cup finely chopped bread-and-butter sweet pickles or sweet pickle relish
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 1/4 cup finely chopped red onion


  • 1 1/2 cups mayonnaise
  • 6 tablespoons Dijon mustard
  • 1 tablespoon pressed garlic
  • 3/4 teaspoon seasoned salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons honey
  • 2 teaspoons extra-virgin olive oil

How to Make It

  1. Prepare the salad: Bring potatoes, water, and sea salt to a boil in a stockpot over medium-high. Reduce heat to medium, and cook until potatoes are cooked through but not mushy, 10 to 12 minutes.

  2. Drain potatoes. Transfer half of potatoes to a large bowl; sprinkle with half of the cheese. Pour remaining potatoes into bowl, and sprinkle remaining cheese over potatoes. Place a clean dish towel over the bowl, and cool completely, about 45 minutes.

  3. Add eggs, celery, green pepper, pickles, parsley, and red onion to potato mixture; stir until well combined.

  4. Prepare the dressing: Stir together mayonnaise, mustard, garlic, seasoned salt, black pepper, vinegar, honey, and oil in a medium bowl.

  5. Assemble: Pour dressing over potato mixture; stir until combined. Chill 2 hours.