Southern Potato Salad

Recipe From: Robin Irene Sanford Belhumeur


  • 3-4 Medium Bakers Potatoes
  • 5-6 Large Eggs
  • 3-4 Large Dill Pickles
  • 1 1/2 Cup Mayonnaise
  • 2/3 Cup Mustard
  • 1 Tbsp Salt and Pepper


  1. Cube potatoes and cook until soft but slightly firm.  Maybe 7 minutes.
  2. Boil eggs for 15 minutes then peel off the shell.  Note: Water should not be at a rapid boil and salt should be added to the water.
  3. Dice pickles and eggs setting aside the yokes.
  4. Blend together the yokes, mayonnaise, and mustard.
  5. Stir all ingredients together and place in fridge to marinate.

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