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5 from 1 vote

Southern Potato Salad

Prep Time15 mins
Cook Time30 mins
4 hrs
Total Time4 hrs 45 mins
Course: Side Dish
Cuisine: American
Servings: 4 people


  • 2 1/12 Lbs Potatoes I used russets
  • 1/2 Tsp Salt
  • 1/2 Cup Italian dressing
  • 4 Each Hard Boiled Eggs
  • 3/4 Cup Celery Diced
  • 1 Cup Green Onions Chopped
  • 1 1/2 Cups Mayo Dukes
  • 1/2 Cup Sour Cream
  • 1 1/2 Tsp Dry Mustard
  • 1 Tsp Horseradish
  • 1/2 Tsp Celery seed
  • 1/2 Tsp Pepper
  • 1 Cup Chopped English cucumber


  • Peel Potatoes and boil for 30 minutes or until just soft do not over cook. Use fork to test doness every couple minutes toward the end. They should be firm but not soft
  • Cool potatoes for about 15 minutes then halve and slice in 1/3" slices
  • Pour italian dressing over and toss thouroughly refirgerate for 2 hours
  • Hard boil the eggs ( put eggs in cold water then bring to full boil. Remove from heat cover and 13 minutes later remove) Separate yolks from whites.
  • Chops whites and puree yolks with fork
  • Mix cucumbers, green onions, celery and egg whites
  • Mix mayo, mustard, celery seed, sour cream, pepper, horseradish, and egg yolks.
  • Add mayo mixture and cucumber mixture to potatoes stir to thouroughly encorporate
  • Cover and refrigerate no less than 2 hours


The original recipe called for 1/2 tsp horseradish I upped it to 1 tsp and might increase in future. 
The original recipe called for yellow mustard I used dry 
I upped pepper and celery seed by 1/2 Tsp to full tsp 
Recipe is really good and I love the way it turned it out. 
The original recipe appeared in Farm Journal's Meal and Menu planner cookbook