Potato Salad

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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 talking 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 & Laura:
I want to thank you both for all the fabulous recipes I have gotten from you.
It warms my heart to know that YOUNG PEOPLE like yourselves 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 am not entering any of your give aways because I am 74 and have been cooking all my life,and I would rather young people win to encourage them to cook and love it, I have so many cooking things and gadgets, so please do not enter my name, Your gifts look wonderful, and someone will be very proud to win.
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 post, check me out on Facebook, or open my email.  And I am so thankful that Ms.Peggi reminded me.


I’ve had several requests to know how I do my potato salad.  So, here ya go!  And one quick note, I only like dill relish in my potato salad, but feel free to use sweet if that’s what suits your fancy.  I also prefer my potato salad served warm -I’m not sure why, it’s just my thing.  I like it cold too, but I remember eating it right out of the bowl when my Mom would make it as a kid.  In fact, she used to always make mine with dill relish and put it in a bowl just for me – it would be gone by dinner time.


  • 5 or 6 medium sized potatoes
  • salt
  • 3 hard boiled eggs
  • 1/2 small sweet onion
  • 2 teaspoons prepared mustard
  • 1/2 cup mayonnaise
  • 3 tablespoons pickle relish (I prefer dill, but you can use sweet, too)


  1. Peel and cube potatoes.  I usually cut my in about 3/4 inch cubes.
  2. Boil potatoes in salted water until fork tender.  How much salt?  Well, enough.  Potatoes are funny things, they like lots of salt.  And if you don’t get them salted right, nothing you do with them will turn out right.  I usually use 2 or 3 big pinches of regular table salt.  Also, they should be tender, but not soft.  We’re making potato salad, not mashed potatoes – and we want them to retain their shape.
  3. Drain potatoes.
  4. Dice onion and chop eggs.  I always use a fork to chop my eggs and just smash them up good.  I don’t know why… that’s how my Mom does it.  Well, and it’s easier!
  5. In another bowl, combine the mustard, mayo, and relish.
  6. In a large bowl combine potatoes, eggs, onions, and dressing and lightly toss to coat.  Enjoy warm or chilled.
    Potato Salad
    Prep time
    Cook time
    Total time
    • 5 or 6 medium sized potatoes
    • salt
    • 3 hard boiled eggs
    • ½ small sweet onion
    • 2 teaspoons prepared mustard
    • ½ cup mayonnaise
    • 3 tablespoons pickle relish (I prefer dill, but you can use sweet, too)
    1. Peel and cut potatoes in ¾ inch cubes.
    2. Boil potatoes in salted water until fork tender.
    3. Drain potatoes.
    4. Dice onion and chop eggs.
    5. Combine the mustard, mayo, and relish.
    6. In a large bowl combine potatoes, eggs, onions, and dressing and lightly toss to coat. Enjoy warm or chilled.
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  1. 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..

  2. Susan Hatcher says:

    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!

  3. 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!

  4. 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.

  5. tommajean says:

    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!!

  6. Danielle D. says:

    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!

  7. I would love to win your cookbook!!

  8. Great blog today,enjoyed very much. Take a break when you need. People will understand,they should anyway.

  9. 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.

  10. I add some red pepper!!! or green pepper along with the eggs,pickle and mayo mixed with mustard and celery seed….

  11. 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!

  12. 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. 🙂

  13. This is the way my mom and I always make potato salad, we also use dill relish, the best in the world…

  14. Marianne says:

    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

  15. 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

  16. 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! 🙂

  17. 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!

  18. 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!

  19. 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!

  20. 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.

  21. 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!


    • 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. 🙂

  22. 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! 😉

  23. Edna Gage says:

    Thanks for all the wonderful good ole southern recipes you post.I think its great

  24. 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.

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