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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 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 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

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