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Southern-style Potato Salad

Sweet pickle relish and salty bacon enhance the flavor of this creamy potato salad. Serve with hot chicken and cornbread to bring a perfect balance of flavor to your table.

Hemingway Daiquiri


· 4 pounds potatoes

· 3 hard-cooked eggs, grated

· 1 cup mayonnaise

· 1/2 cup sour cream

· 1/4 cup celery, finely chopped

· 2 tablespoons onion, finely chopped

· 2 tablespoons sweet pickle relish

· 1 tablespoon mustard

· 1 teaspoon salt

· 1/2 teaspoon freshly ground pepper

· 1/2-pound bacon, cooked and crumbled

· Garnishes: chopped fresh parsley, grape tomatoes


1. Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes and cut into 1-inch cubes.

2. Stir together potatoes and eggs.

3. Stir together mayonnaise and next 7 ingredients; gently stir into potato mixture. Cover and chill. Sprinkle with bacon just before serving. Garnish, if desired.


Source: “Southern-Style Potato Salad”. Recipe. N.p. 1 May 2018. Web. 10 Oct. 2022.


By Recipe Contributor


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