Got To Be NC
Recipe by: Lisa Prince

Potato Salad

This is the perfect recipe for basic southern potato salad.  My Aunt Janet has made it for as long as I can remember and we all love it and look forward to her making it when we get together.  A fun twist for the 4th would be to just red, white and blue potatoes.

Servings: 8
Cook Time: Prep Time: 30 minutes; Total Time: 45 minutes
Meal Type: Side Dish
NC Ingredients: Potatoes, Eggs

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Ingredients

2
½ pounds russet potatoes
6
eggs, boiled and peeled
1/2
cup sweet pickle cubes
1
large yellow onion, chopped fine
1
cup Dukes mayonnaise

Directions

Fill a large pot with water and a generous handful of salt.

Peel potatoes; cut into medium cubes.  Place the potatoes into the pot and boil until tender, but firm.

Drain the potatoes and immediately spread on a cookie sheet or tray to cool completely.

Boil, peel and chop your eggs while your potatoes cook and cool.

Combine the potatoes, egg and onion.

Then add the pickles.

Gradually add the mayonnaise.

Gently stir to combine so you don’t mash the potatoes.

Season potato salad with salt and pepper to taste.