A zesty take on Southern yellow potato salad


  • 8 x large salad potatoes

  • 4 x large eggs, room temperature

  • 1.5 x Cups of Whole Egg Mayonaise

  • .75 x Cups Prepared Mild American Mustard

  • 2 x TBSP Celery Salt

  • 2 x TBSP Table salt

  • 2 x TBSP Ground black pepper

  • 3 x large Sweet spiced gherkins, diced

  • 2 x TBSP Diced pickled jalapeno slices

  • Paprika to garnish


  • 1.

    In a large pot, add raw potatoes and enough water to cover them, bring to a full boil

  • 2.

    Add 2 TBSP of table salt to potatoes and cook at a soft boil for 30 minutes or until a fork goes in and reomes easily from potatoes

  • 3.

    Drain water and set potatoes aside to cool

  • 4.

    Add raw eggs to large pot, cover with water and cook at a slow boil until hard boiled, about 12 minutes

  • 5.

    Drain water and place cooked eggs in ice water, this will makew them easy to peel

  • 6.

    Peel the cooked potatoes and dice them into bite-size cubes with a butter knife, separate all pieces and add to serving bowl

  • 7.

    Peel the boiled eggs, set one aside

  • 8.

    Grate the three remaining boiled eggs over the cubed potatoes

  • 9.

    In a seperate bowl, mix mayo, mustard, celery salt, pepper, diced gherkins and diced jalapenos stirring thoroughly

  • 10.

    Stir the we mayo mixture into the potato/egg mixture completely

  • 11.

    Slice the remaining boiled and egg and garnish

  • 12.

    Dust paprika lightly over the top of the salad

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 699kj
  • Fat Total 49g
  • Saturated Fat 8g
  • Protein 11g
  • Carbohydrate 55g
  • Sugar 3g
  • Sodium 1189mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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