Southern Potato Salad – Summer Salads 2010


  • 5 pounds of white potatoes (peeled and cubed)
  • 6 eggs (hardboiled and sliced)
  • 3/4 cup sweet pickle cubes
  • 1/4 cup celery (finely diced)
  • Salt and pepper to taste
  • 2 Tb dried parsley
  • 1 to 1 1/2 cup mayonnaise
  • 1/4 to 1/3 cup yellow mustard


Cook the potatoes until soft. Drain well. Slice hardboiled eggs and add to the potatoes. Add pickles and celery, salt and pepper. Mix in mayonnaise until salad is the consistency you desire. Mix in mustard. Garnish with dry or fresh parsley.

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