Saturday, April 10, 2021



Potato salad recipe with a southern twist is perfect for a church supper or potluck. Pickles add extra sweetness.



  • Paprika
  • 2 teaspoons sugar
  • 1 cup mayonnaise
  • 1 stalk celery, chopped
  • 1/4 cup yellow mustard
  • 1/2 sweet onion, chopped
  • 1/2 teaspoon onion powder
  • 3 pounds medium russet potatoes
  • 4 hard boiled eggs, 3 chopped and 1 sliced
  • 1/4 cup sweet pickle relish
  • 2 teaspoons apple cider vinegar



  1. Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.
  2. Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.
  3. In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well. 
  4. Add relish, celery, onion, and the chopped eggs. Mix in.
  5. Add salt and pepper to taste.
  6. Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours. Enjoy your salad!