Southern Potato Salad

Gin Lee
Southern Potato SaladPhoto byGin Lee

Southern Potato Salad

Potato salad can be served warm or cold, and it's delicious when served with grilled food, BBQ, fish, or just by itself. When my mother-in-law was still alive, she always asked me to prepare my southern potato salad for her and for our family dinners. She absolutely loved my recipe and would pull me to the side to ask me to make extra just for herself, and of course, I always would oblige. I hope that you all will enjoy this recipe as much as Mama Kathy did.


  • 8 potatoes, peeled, coarsely chopped, and boiled. You can use Russet, Yukon Gold, red, or new potatoes.
  • 3 eggs boiled
  • 1/2 to 1 cup of Miracle Whip salad dressing
  • 1 squirt or 1 teaspoon of yellow mustard
  • 1 large onion, finely diced
  • 1 cup (23 slices) of pickles, coarsely diced
  • 1 to 2 teaspoons of freshly ground black pepper
  • 1 teaspoon of seasoning salt
  • 1/2 teaspoon of smoked paprika


Begin by washing the potatoes, then peeling them. Afterward, coarsely chop them and place them in a large saucepan of water. Bring the water to a boil over high heat, then turn the burner to medium. Cook the potatoes until they become fork tender for about 15 minutes (25 minutes for cooking whole peeled potatoes). Drain the water off the potatoes once they're done, and mash them with a potato masher or a fork. Set aside.


In another saucepan, add enough water to cover 3 eggs. Bring the water to a boil over high heat, then turn the heat down to a simmer. Boil the eggs for 12 minutes. Then allow them to cool before shelling them. Once they're cool and shelled, dice them into pieces as big or as small as you'd prefer. Set aside.


Now, finely dice 1 large onion and 1 cup (23 slices) of pickles.


Add the diced eggs, onions, and pickles to the pan with the mashed potatoes. Then add 1/2 to 1 cup of Miracle Whip salad dressing, 1 squirt or 1 teaspoon of yellow mustard, 1 to 2 teaspoons of freshly ground black pepper, 1 teaspoon of seasoning salt, and 1/2 teaspoon of smoked paprika. Stir well.

Serve and enjoy!

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About the author: Gin Lee is a native of Arkansas. She studied at the Institute of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town in Arkansas with her husband and their fur babies, Highway, Princess, and Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR

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