Nana's Potato Salad


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This is a true southern potato salad recipe. It should be slightly yellow in color.

Shared by
Little Mountain SC

Time needed

30 min preparation + 20 min cooking

Serving Size / Yield

20 servings


  • 5 lbs. potatoes (red or white, peeled or unpeeled)
  • 9-12 boiled eggs
  • 2 lg. onions
  • one 16-oz. jar Mt Olive salad cubes
  • 2 C. Duke's Mayonnaise
  • 1/2 C. French's Yellow Mustard
  • salt
  • pepper

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Cut potatoes into bite-sized cubes and boil. You can peel them or not; both taste great. Drain and rinse in cold water. Peel and dice eggs and onions, then add to potatoes. Add everything else and stir until mixed well. You can add mayo or mustard as needed to make it creamy. It should be slightly yellow in color. Be careful not to use too much mustard, as it can overpower the taste. Refrigerate. This tastes better the next day.

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