Deep South Potato Salad

Posted by Robert on October 7th, 2011


6 cups Idaho potatoes, peeled and cut into a large dice
3 quarts Water
2 tsp. Salt

Place potatoes and salt in water and simmer on low heat until potatoes are tender. Drain and allow to cool.

2 cups Mayonnaise
1 /2 cup Yellow mustard
1 Tbl Dijon mustard
2 Tbl Cider vinegar
1 tsp White pepper
1 1 /2 tsp Black pepper, fresh ground
2 tsp Salt

1 cup Green onion, chopped
1 cup Red bell pepper, small dice
1 cup Celery, small dice
4 Eggs, hard-boiled and chopped
1 /4 cup Sweet pickle relish

Combine the first 7 ingredients to form a dressing. Add potatoes and all other ingredients to the dressing and mix well. Yield: two quarts


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