Potato Salad

Few things are as comforting as a table full of Southern staples, like this potato salad.

Potato Salad

Category: Featured Recipes, Food & Drinks, Food Recipes

Potato Salad


  • 6 large russet potatoes
  • 6 eggs
  • 1/2 medium yellow onion
  • 4 Kosher dill pickles
  • 3/4 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1 1/2 teaspoons salt
  • 2 teaspoons black pepper
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons chili powder


  1. Bring a large pot full of water to a boil, and carefully drop in cleaned potatoes with the skin still on.
  2. In the meanwhile, hard boil the eggs.
  3. Finely dice the onions and pickles, and transfer to a large bowl.
  4. When the potatoes are fork tender, drain from pot. Allow them to cool to the touch, and use the back of a paring knife to easily peel off the skin (discard).
  5. Peel the eggs, and use the finest side of a cheese grater or zester to grate them into the bowl.
  6. Cut the potatoes into 1/2-inch cubes, and transfer to the bowl.
  7. Add in mayonnaise, mustard and all spices, and mix with a rubber spatula. Keep in the refrigerator until serving.
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