Mrs. Shirley’s Southern Potato Salad
Did you know that the Food Network lists 28 different types of potato salad? That means in the month of February you could try a different potato salad every single day.
Now for some of you that may sound excessive but I love potato salad.
I really enjoy some of the more modern recipes like Baked Potato Salad and Warm Bacon Potato Salad. But, if you are looking for that southern potato salad that takes you back to your grandma’s table then this is the recipe for you.
This recipe has been passed down through my family since the 1970’s and began with the organist at my home church, Mrs. Shirley. I hope you enjoy it as much as we do.
Prep Time: 10 minutes
Cook Time: 12 minutes
Cooling Time: 1 Hour
Total Time: 1 hour 22 minutes
Yield: 6 servings
Ingredients:
6 medium russet potatoes
1 cup finely chopped onion
2 hard boiled eggs diced
3 tablespoons Mt. Olive sweet pickle relish
2 teaspoons mustard
2 teaspoons salt
1 teaspoon pepper
1 cup Duke's Mayonnaise
Instructions:
Peel and cube potatoes into one inch cubes.
Place potatoes in a large pot of salted water and boil for 12 minutes or until potatoes are fork tender.
Drain water and return potatoes to pot.
Add all other ingredients to the pot with the potatoes and mix until combined.
Cool for 1 hour before serving.
