Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Michele Fipps, Johns Island, South Carolina
Recipe by Southern Living June 2002

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Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.

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  • 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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