Best Vickis Mississippi Potato Salad Recipes

Potato Salad (Mississippi Style) image

Provided by Leslie Bernardi

Number Of Ingredients 8

5 lb bag white potatoes, cut into chunks
6 hard boiled eggs, peeled and chopped
1 c hellmans mayonnaise (may use more or less...depending on how creamy you want it)
1/4 c yellow mustard
2 Tbsp dill or sweet pickle relish
1 tsp salt
1/2 tsp ground black pepper
paprika for sprinkling on top

Steps:

1. cut potatoes...rinse and put into large pot. Completely cover potatoes with water. Add a lil salt to the pot. Boil potatoes till tender, drain and let cool. Meanwhile, in a large bowl, combine chopped eggs, mayo, mustard, pickles, salt and pepper. Mix well. Then add potatoes to the mayo mixture, adding in batches so everything mixes together evenly and well. Top potato salad with paprika before serving. I have also used chopped green olives instead of using pickles and this is very good too!

Vicki's Classic Potato Salad image

Provided by Vicki in CT

Categories Potato

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

6 medium potatoes (2 lbs)
1/2 cup finely chopped onion
1/3 cup sweet pickle relish
1 1/4 cups mayonnaise, Helman's preferred
2 teaspoons sugar
2 teaspoons celery seeds
2 teaspoons vinegar
2 teaspoons mustard, Maille preferred
1 1/2 teaspoons salt
2 eggs, hard-boiled, coarsely chopped

Steps:

In a covered saucepan cook potatoes in boiling, salted water for 25-30 minutes or until tender. Drain well.
Peel and cube potatoes and transfer to a large bowl.
Add onion and egg.
Combine mayo, sugar, celery seed, vinegar, mustard, salt, and relish.
Pour over potato mixture and toss to coat. Cover and chill.
Better the second day.