BOIL potatoes in a large saucepan, covered with water, 25 to 30 minutes, until fork tender. Rinse with cold water until cooled; drain.
CUT cooled potatoes in 1-inch cubes. Peel if desired.
MIX mayonnaise, celery, onions, mustards, pickle relish and parsley in a large bowl. Fold in potatoes and eggs and mix to combine. Season with salt and pepper to taste.
COVER and chill if not serving at once. Keeps up to 3 days.
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Southern Potato Salad
By Terrie Lewis(2) | April 03, 2020
Ingredients
1 ½ pounds medium red potatoes, scrubbed
1 ½ cups Blue Plate® Mayonnaise
¼ cup chopped celery
½ cup chopped green onions, white and green parts
1 tablespoon yellow mustard
½ teaspoon Dijon mustard
1 teaspoon sweet pickle relish (or more to taste)
1 tablespoon chopped fresh parsley
4 hard cooked eggs, coarsely chopped
Salt and freshly ground black pepper
Directions
BOIL potatoes in a large saucepan, covered with water, 25 to 30 minutes, until fork tender. Rinse with cold water until cooled; drain.
CUT cooled potatoes in 1-inch cubes. Peel if desired.
MIX mayonnaise, celery, onions, mustards, pickle relish and parsley in a large bowl. Fold in potatoes and eggs and mix to combine. Season with salt and pepper to taste.
COVER and chill if not serving at once. Keeps up to 3 days.
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