Southern Potato Salad

Name: Southern Potato Salad
Prep time: 30 min
Total time: 30 min
Yield: 8 servings.
Cuisine: North America, Southern
Ingredients: 5 medium potatoes, peeled and cubed; 6 hard-boiled large 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

TOTAL TIME: Prep: 30 min. + chilling YIELD: 8 servings.

This potato salad with a Southern twist is perfect for a church supper or potluck. The pickles add an extra sweetness. —Gene Pitts, Wilsonville, Alabama

Ingredients

5 medium potatoes, peeled and cubed
6 hard-boiled large 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

Directions

1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until cold.

Nutrition Facts

3/4 cup: 377 calories, 26g fat (4g saturated fat), 169mg cholesterol, 275mg sodium, 28g carbohydrate (5g sugars, 2g fiber), 8g protein.

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