Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Deep South Potato Salad


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

2 cups Blue Plate Mayonnaise
1 /2 cup Yellow mustard
1 Tbsp Dijon mustard
2 Tbsp 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


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

Combine Blue Plate Mayonnaise, yellow mustard, Dijon Mustard, cider vinegar, white pepper, black pepper, and salt to form a dressing. Add potatoes and all other ingredients to the dressing and mix well.

Yield: two quarts

Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more