Southern Egg and Potato Salad

Recipe and photo by Tami Ganeles Weiser Yield:  8 servings
Prep Time:  20 minutes Cook Time:  18 minutes

Southern Egg and Potato Salad

I know you can buy potato salads, everyone, but every once in a while, you want to make one. This delicious version is worthy of your time and efforts and will leave your eaters asking for the recipe to make it themselves.


1 tablespoon olive oil

1 small shallot, peeled and finely minced

1 clove garlic, peeled and grated, any green center discarded

1 tablespoon granulated sugar

¼ cup white vinegar

½ teaspoon celery salt

¼ teaspoon kosher salt

6 shakes Frank’s Red Hot Sauce (or any mild hot sauce)

1 tablespoon sweet paprika, plus more for garnish

4 large Russet potatoes, peeled and cut into ½-inch dice

1 tablespoon Dijon mustard

½ cup prepared mayonnaise

¼ cup sour cream

12 hard-cooked eggs, peeled (see Kitchen Tip)

3 stalks celery, trimmed and finely minced (about ½ cup)

8 pimiento slices, minced, optional

¼ cup finely minced sweet pickles or cornichons, optional



  1. Heat a large sauté pan over medium heat and add the olive oil. When the oil begins to shimmer, add the shallots and cook, stirring, for about 1 minute, until lightly browned. Add the garlic and cook, stirring, for 30 seconds. Add the sugar, vinegar, mustard, celery and kosher salts, hot sauce and paprika, stir well, cook for 1 minute, and remove from the heat.
  2. Add the potatoes to a large pot of cold, salted water set over high heat, bring to a boil, and cook for 12 to 15 minutes, until they can just be pierced easily with fork but are not mushy or falling apart. Drain.
  3. Pour the shallot mixture into a large mixing bowl. Add the mustard mayonnaise and sour cream and stir well to blend. Add the warm potatoes and stir gently to coat.
  4. Coarsely grate the eggs in the food processor or by hand and add to the potato mixture. Toss well. Add the celery and pimiento and/or sweet pickles, if using, and toss gently to blend. Sprinkle with paprika to garnish. Refrigerate in a covered container until fully chilled. This will keep, refrigerated, for up to 3 days.

Kitchen Tips

  1. For hard-cooked eggs with perfectly yellow yolks (no gray tinge), place the eggs into a saucepan and add enough water to cover by 1 inch. Bring to a boil, cover and remove from the heat. Set a timer for 13 minutes for large eggs. While the eggs are cooking, prepare a bowl of ice water. When the timer goes off, transfer the eggs to the ice water with a slotted spoon and let cool for 1 or 2 minutes. Then peel and use as you wish.
  2. To make this recipe for Passover, do use Dijon mustard that is labeled kosher for Passover. It is readily available in supermarkets that carry Passover products.

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