Deborah Roberts Perry, Georgia Potato Salad

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 6 white or Yukon gold potatoes (3 pounds)
  • 3 large eggs
  • 1/2 Vidalia onion, peeled and finely chopped
  • 1/4 cup chopped pimento
  • 3 tablespoons sweet pickle relish
  • 1/2 cup spicy brown mustard
  • 1/2 cup mayonnaise
  • Salt and freshly ground pepper
  • 1 teaspoon paprika
Directions
  • Peel the potatoes and cut them into 1 1/2-inch chunks. Put the potatoes in a pot and add water to cover them by about 2 inches. Salt the water generously. Cover the pot and set it over high heat. Bring the water to a boil, then add the eggs. Reduce the heat to a brisk simmer and cook, covered, until the potatoes can just be pierced by a fork, about 15 minutes.

  • With a slotted spoon, remove the eggs from the pot and set them aside. Drain the potatoes and place them in a large bowl. Rinse the eggs under cold running water until cool enough to handle. Peel and chop 2 of the eggs and add them to the potatoes. Add the onion, pimento, and relish to the potatoes.

  • In a small bowl, mix together the mayonnaise and mustard. Spoon over the potato salad, season with salt and pepper, and mix gently.

  • Peel the remaining egg and slice it, placing the slices on top of the potato salad. Sprinkle with the paprika.

  • Serve immediately or cover with plastic wrap and refrigerate for up to 4 hours. Serve chilled or at room temperature.


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