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Best Ever Southern Potato Salad

Prep Time:

10 Minutes

Cook Time:

20 Minutes


18 Servings

About the Recipe

Podcast Host Kristen Eargle shares her mother Kay Jolley's ridiculously amazing potato salad.


  • 10 small red potatoes

  • 3 eggs

  • 4 thick long stemmed green onions

  • 3/4 cup mayonnaise

  • 20 bread and butter pickles

  • Garlic salt to taste

  • Salt and Pepper to taste


Step 1:

Wash potatoes. Put in a large pot, heavily salt, cover with water. Let it come to a boil, simmer for 20 minutes. Check to see if they are done by using a fork. If potato is too firm, add five more minutes.


Step 2:

Boil eggs in a small pot. When finished, pour out hot water. Add cool water back into small pot. Drain potatoes. Set aside to cool.


Step 3:

In a food processor, chop onions and 20 or so bread and butter pickles.


Step 4:

Cut potatoes (I leave the skin on. You can remove if you prefer). Peel eggs and mash with a potato masher or fork. Mix potatoes, eggs, onions and pickle mixture. Stir. Start adding mayonnaise a little at a time. I start with about 1/2 cup stir and taste. You can add as much as you like to obtain the right consistency. Sprinkle with garlic salt, salt and pepper to taste. Note: Bread and butter pickles is the secret here. I would not substitute with any other type of pickle. If you're doubling the recipe, you would try to keep the potato to egg roughly ratio 2:1.

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