Southern-Style Potato Salad

This classic potato salad is perfect for cookouts, family reunions, and holiday gatherings. 


Makes 8 servings

Recipe from


4 pounds potatoes (about 4 large)
3 hard-cooked eggs, grated
1 cup mayonnaise
1/2 cup sour cream
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons sweet pickle relish
1 tablespoon mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 pound bacon, cooked and crumbled
Garnishes: chopped fresh parsley, grape tomatoes


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 potatoes and eggs.

Stir together mayonnaise and next 7 ingredients; gently stir into potato mixture. Cover and chill. Sprinkle with bacon just before serving. Garnish, if desired.


You can substitute light mayonnaise and sour cream with good results.

Marcia Walker, Toccoa, Georgia,

September 2004