Breakfast, lunch or dinner, this family recipe for potato salad will satisfy your belly and put a smile on your face. You could change the ingredients up a bit if you like, but it won't be the same.  This is one of those recipes in a southern family that is loved by everyone.  The babies are raised on it!  You can't have a cook out without mama's potato salad.  So since the weather is slowly changing I thought this would be the perfect recipe to share with you today.  Make a big batch of it and enjoy it all week, if it lasts that long.

  • 5 lb bag of round red potatoes
  • 4 boiled eggs
  • 3 tablespoons of sweet relish
  • 1.5 to 2 cups of MIRACLE WHIP (not mayonnaise-adjust the amount to your liking but make sure there is enough to coat the potatoes well.)
  • 2 tablespoons mustard
  • .5 tablespoon salt
  • .5 tablespoon black pepper
  • Paprika for a topping or garnish

  1. Wash and peel all 5lbs of potatoes  (potato peels are a great compost addition)
  2. Cut potatoes into cubes and try to get them about the same size overall.  This will help them to cook quickly and evenly.
  3. Boil the potato cubes in a large pot of water for 5-10 minutes.  Check with a fork to see when the potatoes become tender.  Don't overcook them or you'll end up with mashed potatoes, check often with the fork to be sure you are getting them off the heat right as they first become soft.  The fork will slide into the potato cube easily and slide of when picked up.
  4. Once your potatoes are ready, drain and pour cold water over them in the pot to help cool them down and end the cooking time completely.  Allow them to soak and cool in the cold water for a few minutes.  You could add a little ice to speed up this process, especially if you plan to eat it immediately.  Cold potato salad is the best!!
  5. Cube cut the boiled eggs.
  6. Drain and put your cooked potato cubes in the serving bowl and add the boiled eggs, sweet relish, miracle whip and mustard.  Mix gently until well incorporated together.  Don't be to hard on the potatoes, they are soft and will mash if not careful.  It helps to also be sure you don't overcook them so this step is a bit easier.
  7. Sprinkle salt and pepper over top and fold in gently.
  8. Finish with a sprinkling of paprika on top.


Store your potato salad covered in the refrigerator and as the days follow you will find that the potatoes will absorb more of the flavors and be more and more enjoyable, as if it were possible, but ours never last for more than a week.  We usually eat on it for every meal until it is gone.  In fact sometimes, it's the only part of the meal.  We love it!!  Enjoy!