Creamy Southern Style Potato Salad

I grew up in Eastern Kentucky and Southern Potato Salad was a side dish that was on almost every summer “dinner on the ground,” picnic, or church function menu.  I love creamy potato salad made with Perfectly Boiled Eggs.  This is my mom’s recipe.  How do I know, because I helped prepare it many times in my young life.

I later tried to take short cuts, such as peeling and cubing my potatoes, cooking them and stirring in my ingredients, but found that the potatoes became too creamy and do not stand up as well as when you boil the potatoes with the skin on and then remove it.  My mother always made potato salad in this fashion and now I see why.

She cooked much like I did, by sight and taste, not by measuring.  When I started this blog, I had to train myself to measure and taste.  This recipe was a trip back in time for me, It reminded me of a moment in time that I will always treasure…precious time spent with my mother!  I miss her everyday, but her love of cooking and food was definitely passed down to me, and for that I am truly grateful!

Eat This With That

This past Sunday, I served this creamy delicious side dish with Home-Style Meatloaf.  This is a wonderful pairing.  I had to stop myself at two servings!  This is definitely not diet food, but is wonderful comfort food.  It can, however, be part of a healthy diet.  This potato salad is loaded with great healthy omega3 fats from the Perfectly Boiled Eggs and Homemade Olive Oil Mayo.  So enjoy![/vc_column_text][/vc_column][/vc_row]

Creamy Southern Style Potato Salad

Prep Time: 15 mins
Cook Time: 20-30 mins
Yields: 4-6 Servings


  • 2 pounds organic potatoes, peeled and diced
  • 7 hard boiled eggs, chopped (see link above for Perfectly Boiled Eggs)
  • 1 cup of mayonnaise (see link above for Homemade Olive Oil Mayo)
  • 1 tsp organic yellow mustard
  • 1 small onion, finely chopped
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons dill pickle relish
  • Salt and pepper to taste


  1. Add whole, unpeeled potatoes to a large pot. Fill the pot until potatoes are covered. Cook potatoes on medium high until fork tender. Be careful not to overcook.
  2. Meanwhile, mix the remaining ingredients in a small to medium mixing bowl. Combine all ingredients.
  3. When the potatoes are done, remove and drain the potatoes. Under cold running water, remove the skins from the potatoes. They will easily slip off using your hands. Cut the potatoes into large chucks (about 1 inch) and place in a large mixing bowl.
  4. Pour the mixed ingredients over the cubed potatoes and gently coat the potatoes. Be careful not to stir to vigorously or you will cream the potatoes. Place in the refrigerator until cold. Can be serve warm if that is your preference.


I also add celery if I have it on hand. This adds a nice crunch to the salad and also bulks it up a bit.

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