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Potato Salad

Serves: 12
Hands On Time: 
Total Time: 


8 russet potatoes
1/4 cup (1/2 stick) unsalted butter, melted
3 hard-cooked eggs, finely chopped
1 sweet pickle, finely chopped (or 1/2 cup sweet pickle relish)
1/4 medium sweet onion, finely chopped
1 to 2 ribs celery, finely chopped
1 (4-ounce) jar diced pimentos, drained
1 cup mayonnaise
1 tablespoon vinegar
1 tablespoon mustard (optional)


Bring a large pot of water to boil; add the potatoes, unpeeled, and cook until fork-tender, about 20 minutes. Drain.

When potatoes are cool enough to handle, peel them and cut them into small cubes. Transfer to a large bowl or plastic storage container. Add the butter and stir to combine. Let cool to room temperature.

When cooled, add the hard-cooked eggs, pickle or relish, onion, celery to taste and pimentos. Stir in mayonnaise, vinegar and mustard (if using). Season to taste with salt. Sprinkle the top with paprika. Chill until serving time.


Per serving: 242 calories (percent of calories from fat, 73), 3 grams protein, 14 grams carbohydrates, 1 gram fiber, 21 grams fat (5 grams saturated), 70 milligrams cholesterol, 211 milligrams sodium.

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