Salads
Southern
Yield: 8
Author: Tammy Nichols
Potato Salad, Mama's - Master Cookbook Recipe # 571

Potato Salad, Mama's - Master Cookbook Recipe # 571

This potato salad is the definition of Southern comfort food. It’s wonderfully creamy but still has those perfect "hunks" of potato that give it a great texture. By sautéing the peppers and onions, you get a mellow, sweet flavor that blends beautifully with the tangy dressing. It’s exactly how Mama used to make it!

This is recipe #571 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 20 minTotal time: 40 min
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Ingredients

  • 6 medium russet potatoes
  • 3 large hard-boiled eggs, chopped
  • 1 cup mayonnaise
  • 1/3 cup sweet pickle relish
  • 1 small onion, diced
  • 2 Tbsp bell pepper, diced
  • 3 Tbsp olive oil
  • 1 tsp yellow mustard
  • 1 tsp granulated sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 large red tomato, chopped (optional)

Instructions

  1. Sauté the Veggies: Heat the olive oil in a small pan over low to medium heat. Sauté the diced bell pepper and onion for about 10 minutes until softened and fragrant.
  2. Prep the Potatoes: Peel the russet potatoes and cut them into walnut-sized hunks. Place them in a pot of water and boil on high for about 10 minutes, or until tender but not mushy.
  3. Boil the Eggs: Boil your eggs separately (placing cold eggs into boiling water for 12 minutes works great!). Peel and chop them.
  4. Combine: Drain the potatoes well and place them in a large mixing bowl. Add the mayonnaise, sweet pickle relish, mustard, sugar, salt, pepper, the sautéed peppers and onions, and the chopped eggs.
  5. Mix: Stir everything together well until the potatoes are evenly coated.
  6. Final Touch: Gently fold in the chopped tomato for a beautiful pop of color.
  7. Chill: Refrigerate the salad until you're ready to serve.

Notes

Tammy's Tips

Sautéing the onion and peppers is a great little secret to take the "bite" out of them, but you can leave them raw if you like a little more crunch! Just remember, because of the mayo and eggs, you must get this back in the refrigerator after it's been out for 3 hours. It’s the perfect side for a backyard fish fry or a holiday ham.