Potato Salad

SOUTHERN

2

pounds small red potatoes hardboiled eggs chopped celery rib finely diced ounces diced pimentos tablespoons pickle relish teaspoons yellow mustard cup mayonnaise Salt and pepper to taste

Top 8

recipes with persimmon

INGREDIENTS

3

1

2

1

1/2

1/2

3/4

1

Fill a stock pot with eight cups of water. Add one tablespoon of salt. Bring the water to a boil. Cut the potatoes into quarters. Boil the potatoes for 15-20 minutes until the potatoes are fork tender. Drain the potatoes and allow them to cool completely.

Cook the potatoes

2

Place the potatoes, hardboiled eggs and celery in a large mixing bowl.

Combine the  ingredients

3

Whisk together the pimentos, pickle relish, mustard and mayonnaise.

Make the dressing

4

Add the mayonnaise mixture to the potatoes and hard boiled eggs. Gently fold in the sauce until everything is well-combined. Cover the bowl and chill in the refrigerator for eight hours. Serve cold.

Add the dressing

Nutrition Info

Yield

6 people

calories

358 kcal per serving

Time

8 hours

FAT

21 g per serving

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