Trisha Yearwood's Potato Salad

"This recipe is mayonnaise-based, but if you like a mustard-based potato salad, just experiment a little," say Trisha. "Add some yellow mustard and leave out a little bit of mayonnaise."

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  • Makes: 12 servings
  • Yields: 13 cups
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Trisha Yearwood's Potato Salad
pounds red potatoes, peeled if desired
teaspoons salt, plus more to taste
hard-boiled eggs, peeled, and diced
cup mayonnaise
cup sweet pickle relish
Black pepper
  1. Place the potatoes in a Dutch oven. Add 2 tsp. salt and enough water to cover the potatoes. Boil the potatoes for 20 to 30 minutes (time will depend on size of potatoes), or until they are tender when pierced with the point of a knife but hold their shape. Drain the potatoes, transfer them to a large mixing bowl, and allow them to cool completely. Cut into 1/2-inch cubes. Add the chopped eggs, mayonnaise, and sweet relish. Gently fold to combine. Add salt and pepper to taste. Refrigerate until ready to serve.
Nutrition Facts (Trisha Yearwood's Potato Salad)
    Per serving:
  • 265 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 7 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 68 mg chol.,
  • 659 mg sodium,
  • 34 g carb.,
  • 3 g fiber,
  • 6 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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