Potato Salad Mississippi Style Recipes

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VICKI'S MISSISSIPPI POTATO SALAD



Vicki's Mississippi Potato Salad image

I am asked to bring this to summer picnics, holiday meals, potluck at work, and all of the Memorial Day, Fourth of July and Labor Day dinners. This is the best potato salad you can make. Enjoy

Provided by Vicki Kiddy

Categories     Potato

Time 1h5m

Yield 1 Large Service Dish

Number Of Ingredients 7

5 lbs white irish potatoes, scrubbed and boiled in their skins
8 hard-boiled eggs, chopped
1 large onion, chopped
1 (10 ounce) jar dill pickle relish
1 teaspoon mustard
1 -1 1/2 cup Hellmann's mayonnaise (no other kind)
salt and pepper

Steps:

  • Boil potatoes, cook and then peel and cube.
  • Add eggs, onion, pickle relish, mustard, salt and pepper.
  • Fold in mayo till coated.
  • Chill and enjoy.

Nutrition Facts : Calories 3716.4, Fat 124.8, SaturatedFat 25.4, Cholesterol 1757.1, Sodium 5470.9, Carbohydrate 570.5, Fiber 61.3, Sugar 43.8, Protein 101.7

POTATO SALAD (MISSISSIPPI STYLE)



Potato Salad (Mississippi Style) image

this is a true Southern potato salad...I prefer dill relish in mine but you can use sweet pickle relish.

Provided by Leslie Bernardi

Categories     Potato Salads

Number Of Ingredients 8

5 lb bag white potatoes, cut into chunks
6 hard boiled eggs, peeled and chopped
1 c hellmans mayonnaise (may use more or less...depending on how creamy you want it)
1/4 c yellow mustard
2 Tbsp dill or sweet pickle relish
1 tsp salt
1/2 tsp ground black pepper
paprika for sprinkling on top

Steps:

  • 1. cut potatoes...rinse and put into large pot. Completely cover potatoes with water. Add a lil salt to the pot. Boil potatoes till tender, drain and let cool. Meanwhile, in a large bowl, combine chopped eggs, mayo, mustard, pickles, salt and pepper. Mix well. Then add potatoes to the mayo mixture, adding in batches so everything mixes together evenly and well. Top potato salad with paprika before serving. I have also used chopped green olives instead of using pickles and this is very good too!

CLASSIC POTATO SALAD



Classic potato salad image

Our classic potato salad recipe is the perfect barbecue side dish, great for picnic spreads or paired with roast leftovers. Try our easy, versatile recipe

Provided by Matt Tebbutt

Categories     Afternoon tea, Buffet, Dinner, Side dish

Time 40m

Yield Serves 6 with leftovers

Number Of Ingredients 8

800g small new potato
3 shallots, finely chopped
1 tbsp small capers (optional)
2 tbsp cornichons, finely chopped (optional)
3 tbsp mayonnaise, or to taste
3 tbsp extra-virgin olive oil
1 tbsp white wine vinegar
small handful parsley leaves, roughly chopped

Steps:

  • Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
  • Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

Nutrition Facts : Calories 144 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

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