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Southern Potato Salad

 Southern Potato Salad
This potato salad recipe will be perfect for your next church supper or pot-luck supper. The sweet pickles add an extra sweetness to this special salad.—Gene Pitts, Wilsonville, Alabama
6-8 ServingsPrep: 30 min. + chilling


  • 5 medium potatoes, peeled and cubed
  • Water
  • 6 hard-cooked eggs, chopped
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped sweet pickles
  • 1 teaspoon prepared mustard
  • 1 teaspoon celery seed
  • 1 cup mayonnaise
  • Salt and pepper to taste


  • Cook potatoes in boiling water until tender. Drain and chill. Add
  • eggs, onions and pickles; toss well. Stir in mustard, celery seed
  • and mayonnaise. Season with salt and pepper and mix well. Chill
  • until ready to serve. Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 cup) equals 377 calories, 26 g fat (4 g saturated fat), 169 mg cholesterol, 275 mg sodium, 28 g carbohydrate, 2 g fiber, 8 g protein.