This Classic Southern Potato Salad recipe is a simple southern side dish filled with flavor and perfect for barbecues and potlucks.
Over the course of the last few months, I’ve been updating old posts with new photography and more tips for making my recipes turn out perfectly for you. Many times, that means I’ve taken out rambling stories or old references that date the posts a bit. But as I clicked through to update this post this morning, I found this post from 2011 about a devoted blog reader who was one of my favorite people – Ms. Peggi from Texas.
After this post, Ms. Peggi became a dear friend to our family. Rarely was there a holiday that didn’t include a sweet card or gift from Ms. Peggi. When Jack had his tonsils taken out years back, we hadn’t been home from the hospital long before someone arrived at the door to deliver a huge basket filled with ice cream, jello, pudding, popsicles, and all the other things that make tonsillectomy recovery a little more tolerable. She was such a sweet, thoughtful lady and became such a big motivation for me. I even mentioned her in my book.
Sadly, Ms. Peggi passed away in 2018. I miss her sweet emails and notes. So it only seemed fitting to leave this post just as it is as a sweet tribute to a very special lady – whom I never actually met… but somehow knew so well.
So let’s go back to July of 2011…
Y’all, let me start by saying, I love Southern Bite. I love being able to share my recipes (and my crazy thoughts) with you all. I do. Love it. But, honestly, I’ve been getting a little burnt out lately.
I have a full-time job, a wife in grad school, a two year old, various volunteer projects, etc., etc., etc. And just about the only time I have for blogging is late at night, after J has been put in the bed and I’ve helped proofread Heather’s papers. Those late nights have been taking their toll on me. And just when I started asking why I put myself through all this, I was given a little nudge. My “nudge” came as a comment on the blog last week. The comment read:
Dear Stacey:
I want to thank you for all the fabulous recipes I have gotten from you.
It warms my heart to know that YOUNG PEOPLE like you cook and enjoy it and make your kitchen your favorite room in your house. So many young people with families do not choose this route nowdays. I am glad you two do what you do!!!!! I love Southern Bite.
I still cook some….I lost my husband after 50 years of marriage just recently, and it is hard to “get back in the grove” if you know what I mean.
I love your recipes…thank you and keep ‘em coming.
May God bless you, your family and friends,Peggi Anderson
Iowa Park, Tx.
I read this comment and was instantly reminded of why I LOVE Southern Bite… because of my readers. In my crazy, busy life, I get caught up and sometimes fail to realize that those numbers on the stat counter and those “likes” on Facebook are people. And it just touches my heart to know that somebody, even if it’s only Ms. Peggi Anderson from Iowa Park, Texas, gets a kick out of what I’m doing.
If I could, Ms. Peggi, I’d give ya a big ol’ hug! And to all of you out there, I am so grateful for the time you take out of your day to read my posts, check me out on Facebook, or open my emails. And I am so thankful that Ms. Peggi reminded me.
When it comes to potato salad, I have some serious feelings about it. Sure I like something like a Bacon Ranch Potato Salad or even a Baked Potato Salad, but when it comes to the classic – it’s got to be creamy, a little mustardy, and must have chopped egg and dill relish. Yes, I do prefer dill relish in my potato salad, but sweet relish will work as well.
I also much prefer potato salad when it’s still warm. When I was a kid, Mom would make a special little separate bowl of potato salad with dill relish and no onions just for me. (I wasn’t a big onion fan as a kid, but love them now.) I’d eat that little bowl as soon as she finished it. It never made it to the table.
What is potato salad?
Potato salad is a delicious classic side dish in the South. Consisting of mainly a boiled potato base, this yummy salad features tons of flavor and creaminess. Traditionally, potato salad includes potatoes, mayonnaise, and seasonings. Other common ingredients are onion, mustard, boiled eggs, and pickles or relish. However, there are many variations based on the region you may find yourself. This southern style potato salad includes boiled eggs, mustard, and vinegar for added flavor.
Potato salad is commonly served chilled, although I prefer mine slightly warm. You will find this classic side at many picnics, barbecues, potlucks, and dinner tables in the South. Enjoy!
Tips for the Perfect Potato Salad
- Boil until just tender! I like my potatoes to still have some shape to them. Many folks like them completely mushy – almost like making mashed potatoes, but that’s not my favorite. So, I cook them in salted water until they are just tender but still able to hold their shape.
- Choose a starchy potato! I like to use a baking potato like a Russet for potato salad. A waxy potato, more like a Yukon Gold will hold up better, but the texture is a bit different. And since Mom always used starchy baking potatoes, that’s what I use.
- Don’t skip the vinegar! My trick for adding tons of flavor to potato salad is to sprinkle the drained potatoes with a little white vinegar. It gives the dish a pop of flavor that we just love.
- Salt & pepper to taste! Like I said, I really prefer this salad right after it’s made and still a little warm, but it can certainly benefit from a little time in the fridge to allow the flavors to develop. But like any salad like this, I always recommend tasting it and adding additional salt and pepper if it’s needed after it rests in the chill chest.
Recipe Card
Classic Southern Potato Salad
Ingredients
- 5 to 6 medium-sized baking potatoes – like a Russet ((about 2-pounds))
- 1 tablespoon salt
- 2 tablepsoons white vinegar
- 2 teaspoons yellow mustard
- 1/2 cup mayonnaise
- 3 tablespoons pickle relish ((I prefer dill, but you can use sweet, too))
- 3 large hard boiled eggs, finely chopped
- 1/2 small sweet onion, minced (about 1/4 cup chopped)
Instructions
- Wash, peel, and cut the potatoes into about 3/4-inch cubes.
- Place the potatoes in a large pot and cover with water. Add the salt. Bring to a boil then reduce the heat to simmer and cook until the potatoes are tender, but still firm.
- Drain the potatoes and immediately sprinkle them with the vinegar.
- In a small bowl, whisk together the mustard, mayonnaise, and pickle relish to make the dressing.
- In a large bowl combine potatoes, eggs, onion, and dressing and lightly toss to coat. Add salt and pepper to taste. Enjoy warm or allow the flavors to dvelop further in the refrigerator for several hours. Adjust seasoning to taste after refrigeration before serving.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
David kolbenschlag
This is very easy to make and,after a little adjustments for my taste, everyone loved it. My adult daughter ate three servings she like it so well. Now initially, it came out very dry, perhaps because of the potatoes, since size is objective I used 5 medium Russets. I do not peel my potatoes. I did try to stay withing the recipe. My fix for this was to add about another 1/2 cup of mayonnaise and 1/2 cup of sour cream plus salt and coarse ground pepper. That ended up with the salad the perfect creaminess without being too wet. It still sticked to the spoon.
Glad to hear it turned out great for you, David!
Janiceweeks
My potato salad—- boiled potato,finely chopped boiled eggs, dill or sweet pickles, onion,pimento,mayo,finely chopped celery,paprika,can add sour cream, salt,black pepper. Mix till real creamy
Thanks for sharing!
Myrna
We all need a Miss Peggi aka angel in our lives. In the south we all have “It is better to give than receive” etched on our brains at birth but today I say “Freely give. Freely receive” Thank you for being so generous with your recipes. Southerners are happier because we eat good and enjoy food.
I love this potato salad recipe. Sometimes warm never makes it to the refrigerator. LOL
I can’t eat onions except a true Vidalia or leeks. Walmart has a Deviled Egg pre-made potato salad that isn’t bad if you live alone.
Thanks so much, Myrna! I couldn’t agree more! And thanks for the Walmart tip!
CATHY C TARR
Is there any other potato salad other than southern potato salad? I don’t think so. You so nailed my childhood. I know this says it’s a side dish but I could eat this as a min course any day. Thank you so much for sharing what you do!
You bet! Happy to help!
Louise Frye
I always add chopped celery, chopped green pepper, and green olives to mine. Never put vinegar in it,, but will add that next time. Lost my husband almost 4 years ago, and cook very little these days, mainly because I am on oxygen full times. But now I am hungry for potato salad. Thank you for all the recipes.. I enjoy reading them, even when I cannot make them. I am 91 years old, so spend most of my time now in my recliner.
The vinegar really add some great flavor. Hope you enjoy it!
Tricia Holt
I would comment that if you have it cooking the potaoes in a multiple cooker (such as an Instapot) enhances their flavor. Make about a quarter to a third of the liquid for cooking vinegar instead of water and cook a quartered onion with the potatoes to enhance the flavor even more.
Thanks for that tip, Tricia!
Jean
Love this recipe!! I add a couple of stalks of chopped celery to the mix: It adds some crunchiness. I added Italian parsley for taste and color.
DELISHESS.
Sounds great! I do love some celery!
Gary
My mother’s family was from the coal mining region of Appalachia. German ancestry as many miners were. I am 85 and still have her hand written recipe for “Mom’s Potato Salad”. Her’s differs slightly from this one. 4 eggs, and a note, wouldn’t hurt to add some chopped celery if you happen to have it on hand.
That hand-written recipe is a treasure!
Winnie Mom
Your recipe is very much how I make mine. I grate my boiled eggs for my salads. Mixes better. Many times I add celery and diced radishes. Love the crunch. The vinegar is a must with dill. When I have fresh fill will put this in too. Yes yes for Dukes. Love many of your recipes.
Thanks so much!!
Diana
Making this again tonight. My husband says this is the best potato salad he’s ever had! Thanks for sharing your recipe! I think the addition of vinegar is what puts it over the top.
Thanks, Diana! I sure appreciate that!
Kristi
So good! Thanks for sharing.
Glad it turned out great for you, Kristi!
Jane
This has become my go-to recipe for potato salad. I like how light the dressing is and using dill relish is a game changer! When I make baked potatoes, I make a large tray of them and use the extra baked potatoes to make this salad. We like it with the skins on. It is quick, easy, and delicious. And the added bonus, I get a jump ahead on dinner later in the week!
Love this idea! And I’m so happy to hear y’all have enjoyed it!
Shelley
This is the same recipe my mom used. But she had one secret cool the potatoes with the skin on peel off the skin when potatoes are cooked.
Love this tip! Thanks Shelley!
Mary Ann newman
I love your potato salad. I too love it warm. I can go with sweet or dill relish. So good. Love to eat with saltines crackers. I know. Yumm
Thank you!
Amy
Excellent recipe! The vinegar is a game changer. I live in the Nevada desert, so I cooked my potatoes in an Instant Pot to avoid heating up my house 🙂 Thanks again, this is now my go-to recipe!
Great idea! So glad to hear you enjoyed it!
So glad you LOVED it!
KD
The southern potato salad is delicious. I love the addition of the vinegar it adds another layer. You about out done yourself on this recipe Stacey. thank you for sharing.
.
KD
So glad to hear you enjoyed it!!
EvaLyn E Williams
Stacey, I too love your blog. Your sacrifice of time and energy are appreciated!
This sounds like the recipe I have always used although I have never measured my mustard. I just mixed it into the mayonnaise until it was a pretty yellow! Not too scientific is it! Also, I have not used vinegar but will give it a try the next time. I have always used whatever potatoes I have on hand and if they are the red potatoes, then a lot of time, I don’t bother with peeling them.
Thank you for giving me a recipe that I can now pass on to my daughters when they ask!
Thank you so much, EvaLyn!
Betty G Greer (Mimi)
Stacy, my daughter always made the potato salad for any get together or Holiday. This past Easter we were all at a loss. My daughter died in January & this was the first time without my daughter. One of her daughters called from Florida “What are the measurements of all that goes in Mama’s potato salad? I am sure I know all the ingredients”. Since I had seen her make many times but never saw her measure anything, I was at not able to help at all. I got another message from one of her daughters (she has four). She said “Mimi we nailed it”, then said “not really but close” So very proud of these girls. They are SPECIAL.
I’m so sorry to hear that, Betty.
Kathy
We love your blog and recipes. We’re about as southern as anyone from Montana can be…lol
Our own potato salad recipe is similar to yours but I don’t add eggs it I add celery and mustard, looks and taste like eggs are in the salad. Of course we use Hellman’s or Best Foods Mayo but we are from Montana and can’t get Duke’s. Don’t get too worn out, take a break and know that you are treasured. I have used many of your recipes and all have turned out great!
Thanks so much, Kathy!
Virginia
I like your potato salad recipe very much.
I do prefer Yukon gold potatoes vs. russets because the Yukon has more ‘taste’ (in my opinion).
I enjoy your website a lot and look forward to your recipes.
Surely it is work creating a mailing for us, but please know that we appreciate it very much.
I read comments by other bloggers and, obviously, they love your recipes too.
Stay the course…..keep those recipes coming our way!
Thanks, Virginia! I’ll do just that!
Marla R. Stevens
I’ve been using those plastic cups with screw-tops to boil the eggs in — no peeling mess or waste — just crack into the cups, screw on tops, boil, and pop out. Voila! I also rice most finely and put the rest on the big hole setting on my ricer. No more hand cramps and quick, too. I mix relish and salad chunk pickles. Some days I want more or less (or different styles) of mustard, some days I chop in green onion tops with the sweet onion. Sometimes I like to add bacon, ham, or shrimp. Mayo=Dukes — every time. And you are soooooooooo right about salt & potatoes!
Gotta have the Duke’s! 🙂
Robin A Skidmore-Knowles
this is the best, potato salad ever…thank you I added jalepeno’ m along with the delicious, bbq ribs…..lots of ribs left LOL…..Orange cake for desert! Thank You for this recipe….I know it by heart….my husbands, love it…! ccooooooul!
Awesome! I’m so glad everyone enjoyed it, Robin!
Ella
I am a Michigander who moved to Louisiana and often refer to your site for making sure I have the right base for comfort foods when I’m cooking for a crowd. Thanks for everything!
I’m pleased to be your go-to source! Thank you!!
Karen
Stacey,
Thank you so much for all your recipes! I am eating the potato salad now. It is really good. Every one of your recipes has been easy and delicious. I really love your chicken and dumpling recipe. It is the best I have ever made!
Thanks so much, Karen! I’m so glad you’ve enjoyed the recipes!!
Aileen
I don’t think I’ve commented yet on this? I don’t see where I did so I need to tell you that this is my go-to potato salad recipe. I love it so much! I gave it to my niece and now she makes it too. Thanks Stacey!
These kinds of comments just make my day!! Thanks, Aileen!
Martha
Loved this recipe! I used bread and butter pickles. Also, we have a family member who doesn’t like onions. I grate my sweet onions for flavor (it removes the “bite”) Just plain yummy! BTW love potato salad warm, cold, anyway I can get it.
Edna Gage
Thanks for all the wonderful good ole southern recipes you post.I think its great
Thanks so much, Edna!
Lynn Vining
I know what you mean about getting burnt out! I love mine for the same reasons as you! Where would we be without inspiration and people like Peggi??? This is awesome! I love the potato salad too! 😉
Thanks, Lynn!!
Jessica
Funny story about potato salad…so when I make mashed potatoes I put mayo, mustard, some milk, salt, pepper…all that good stuff. I dunno why, but that’s just what Momma did- so, that’s what I do. Well, I was making them one night, and I grabbed the salad pickles as well. Mind you- I was attempting mashed taters. I remember laughing about it with my Mom, but I don’t remember what we ended up doing with them. Apparently I wanted potato salad instead! And to me- potato salad is like banana pudding, better the second day!
I’m one of the younger generations of Southerner’s, and I’m one of the unfortunate ones who’s Maw-Maw never wrote anything down, so unless you stood and watched, you had no idea how she made the delicious food she did. One thing you and Christy Jordan have done for me personally is give me a piece of that history back. This December will be four years that she’s been gone, and I still miss her like crazy- but you’ve both helped to make me miss her a little less, and to remember her a little more often. So THANK YOU for taking the time, and putting in the late nights. It is greatly appreciated!
<3,
Jessica
Well, bless your heart! I’m so fortunate to still have my grandmother around and I sure do take every opportunity to get her recipes when I can. Of course, then I jump on here and share them with y’all. I’m so grateful that mine and Christy’s food gives you a little bit your Maw-Maw back. You couldn’t offer me a finer compliment than that. 🙂
Heidi
Had to smile at your comment about preferring it warm. That’s how i like it too For as long as I can remember when my mom would make a vat of potato salad (yes I mean a vat, she would make enough for an army at a time), it didn’t matter if it was 9 o’clock in the morning, 2 in the afternoon or 9 at night, my dad and I would immediately spoon us out each a big bowl of it still warm before she put the rest in the refrigerator. While it was still fantastic later chilled, it was never any better than that first warm bowlfull.
I am in the same boat with you! I just love it warm!
Tina
We love warm potato salad as well! I have never used mustard or pickle relish in my salad, but will sure give it a try! One thing I do to save a step is to put my eggs in the water with the potatoes to cook. When the potatoes are ready, the eggs are ready..perfectly hard boiled!!
Thank you so much for sharing of yourself and your love of Southern cooking! I’m a “Yankee” with Southern roots and so enjoy this site! Your family comes first..please don’t worry about us..we’ll be here, cheering you on!
I’ve done that with the eggs to. Works perfectly! Thanks for your words of encouragement! I appreciate you and all the time you’ve been here with me at Southern Bite!
Nanee G
Enjoyed your blog and please know that though I may not say it, I too appreciate your time and the effort to connect folks from every region of the US with one another. If you ever get too busy to write your blog just send up the flag that you need some help and I’m sure your SB folks would be happy to submit some wonderful recipes (along with some interesting stories behind them). I make my tater salad like you, only with sweet relish, and I like it warm too.
Thanks, Nanee. I think sharing so of y’all’s recipes is a GREAT idea! I appreciate your thoughtful words. Y’all are such a wonderful group of folks!
Tom
This is how I have made potato salad, for years. I also use dill pickles. I see you know what mayo to use also, Duke’s is the best I have tried.
I’ll admit I have some of the other stuff that I buy when it’s on sale to use in recipes, but if I’m eating it on a sandwich or in something like this, Dukes is the ONLY way to go!
Elizabeth
I know your life is very busy working full time, raising your son, your wife in grad school and your volunteer activities. But one day this will all be a memory and that too will pass. But for sure your Southern Bite family will always be here for you no matter what you go through to accomplish your daily work. I’ve found that people who share their cooking are the most friendly and lovable and understandable people I have ever met on line. You contribute such wonderful stories and great expressions and wonderful recipes which makes Southern Bite a wonderful place to visit and get some wonderful recipes and share a laugh or to. If you need to take a vacation from it, then I’m sure we would all understand you need a rest to recharge and regenerate and in the meantime there are plenty of recipes we could go back and look at on this site until you return. Thanks for posting your potato salad which reminds me of the Church supper potato salad. Can’t wait to make it.
Thanks, Elizabeth. I’ve found the same things. My readers are some of the most kind, considerate people I know. Just like you. Thanks for your encouragement. It is much appreciated! 🙂
julie taylor
I make my potatoe salad a lot like yours except I use whole dill pickles that I chop myself because of the juice the pickles are in. I mix my mayo and mustard and then add aome of the juice from the dill pickle jar, mix well and pour over the potatoes, eggs and pickles.( I usually run out of juice before I do pickles !!!) I also like it warm. I enjoy your site better than any because you don’t go on line every 2 minutes telling what you are thinking or doing. We really go to these sites to get new recipes, not to read about you going on vacation, buying new drapes etc. sorry if I offend anyone but that the way I feel. I’m an old woman that don’t have a lot of time left to waste. You are doing a great, great job. Thanks
LOL! Thanks, Julie. Thanks for making me laugh. 🙂
Marianne
I can’t have potato salad, I have an allergy to Mayo or salad dressings in general, something about the way the eggs combine with the oil, dunno doc’s don’t know Anyway, I do make it for my family and you remind me of my youngest son, he prefers it with dill relish also! I usually take myself a small dish out before I add the mayo, a little boring but it works. Also I LOVE German potato salad, made with vinegar and served warm! I’ve lost my recipe for that but it is yummy! I am 62 yrs young, widowed, but have my Mom, my 22 yr old son (no jobs for college grads it seems) and my best friend all sharing our lives together. I’m the chief cook, BFF is the bottle washer, (hee hee), my son also loves to cook. Just so you know how much you are appreciated we check 2 sites when we are in a stew about dinner, Southern Bite and Southern Plate! Love you both and hang in there, we love you and all that you do is so appreciated by so very many! Great big (((((((((((((HUG)))))))) to you and to your family!! Thank them for sharing you with us!
Cleveland, GA
Thanks, Marianne. You are too sweet! So glad you can find some inspiration over here. Hugs to you, too!
Cheri
This is the way my mom and I always make potato salad, we also use dill relish, the best in the world…
Melody
Let some of us old folks send you a recipe and a column to have on hand. If you find some you like, you can collect them in a file like “savings account” and when you are stretched tooooooo thin, pop one of those in your blog. I justed quickly totaled it up and I, personally, have been the recipient of over 200 years of southern cooking experience plus the 40+ I’ve been cooking. Many of us who’ve been around a long time remember the younger years when you had all to do and no time to do it in. When you get older you have lots more time, but it takes it because you spend half of it trying to remember what it was you were going to do. As long as you and your family cherish these blessed early years, everything else will sort itself out.
If all else fails, post “I’m worn out, have tomato sandwiches for dinner tonight.” That’s my hint to my family that there is nothing else coming out of me before I sleep some. 🙂
I’d love to be able to share some of those years of experience on the blog! Send them on! Thanks for the kind words of support. 🙂
Myrna
There is nothing wrong with a fresh tomato and Dukes on white bread. The bread is just to hold it together. If you have a piece of bacon to add, you are eating good!
🙂
Sabrina
Stacey, you take a break anytime you need to. Just let us know so we don’t worry about you! I don’t see how you do all the things you do! Just thinking about it makes this “old girl” TIRED! WHEW! 🙂
We love you whether you blog once a day or once a month!
Thanks, Sabrina! Love you, too!
Betty
I add some red pepper!!! or green pepper along with the eggs,pickle and mayo mixed with mustard and celery seed….
marie
I love my potato salad hot or warm as you say. I have been known to cook the potatoes too long and they are like mashed potatoes but still so good. I also love potato salad with saltines as a snack.
We’ve had mashed potato salad a few times too!
Terri
Great blog today,enjoyed very much. Take a break when you need. People will understand,they should anyway.
Thanks, Terri!
Janet
I would love to win your cookbook!!
Danielle D.
I’m a plain jane type of gal when it comes to potato salad. For some I go with the less is more rule when making it, Which is exactly like this minus the relish. But I might have to get a wild hair next time and throw some in there.
I do enjoy your website very much as well! Since I moved away from my small town, I find myself craving that good southern food everyday. And since I can’t watch my grandma make it and learn how that way, people like you are there to help this country girl out! So, Thank YOU!
I’m so glad you enjoy the site! I hope we can bring a little “home” to you. 🙂
tommajean
I have another favorite writer, not food related – Jeff Kay – and I would love to list his website, but his humor can be a little off, and I wouldn’t offend your family and friends here for anything – but he’s also facing burnout from work, family, finishing and publishing one novel and starting another. When he needs a little time off, we encourage him to take it because we will always be here for him, its been over ten years for some of his followers, and like you, he is important to so many lives. I’d rather have a short up-date once in a while, than to lose a friend completely. I have a list of blogs I check into every day, I stop if there is something new, but I’ll check back tomorrow if there isn’t. It’s like checking to see if the neighbors are sitting on the front porch, and if they are, you take over that fresh made plate of cookies, if they’re not, well, catch them next time. Best of luck to you, and Ms Peggi, God bless you, and hugs are sent your way!!
You are so sweet! I appreciate your understanding. Love the idea of the neighbors and the cookies – GREAT analogy! Hugs back to you!
Brandie
What a great post Stacey!! Comments like that are so fulfilling and amazing. I love what she said! I completely understand about work/family/blogging. It is very easy to get burned out! It’s good to step back sometimes to get a break. But it is also good to know that good folks will be waiting here for ya when you do. Love your tater salad. I’ll take it any way I can get it!
You’re right. It makes it all worth it! I’m so fortunate that she took the time to contact me. We’ve traded emails a couple times since then and it has been so wonderful! I have some AWESOME readers.
Tammy
This is just like my mama made and I make too, only I use sweet pickles.
I think I’ve told you this before but I’ll say it again, I appreciate you sharing your sharing your recipes very much! I love Southern Bite too!
You have Tammy and I thank you for your kind words! 🙂
Susan Hatcher
I make my potato salad the same way with one exception. I add in a jar of diced pimento. Sometimes I’ll boil the potatoes in the jackets, let them cool, then peel and chop. Seems easier to me when I’m rushed. And Duke’s Mayo is the only one we buy in our house.
I’ve heard from several folks that boil their potatoes whole and then peel and chop. I’ll give that a try. Dukes is absolutely my favorite!
Melba
I so agree that the best way to serve Potato Salad is warm…But I will eat it cold also..Just a quick tip..to save time you can fix your eggs in the microwave. Crack 3 eggs in a glass bowl, stir them enough to mix the white and yolk, nuke for 15 seconds, stir, nuke 20 seconds, stir and continue till all the liquid is gone and eggs are big and fluffy. Maybe 2 mins max. Cut them up in the bowl and dump into the Mayo , Pickle Relish (I prefer dill also) and spices. A lot easier than boiling and peeling eggs..
I’ve GOT to try this! Sounds so much easier!