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."

Trisha Yearwood's Potato Salad
Photo: Jennifer Davick
13 cups


  • 5 pound red potatoes, peeled if desired

  • 2 teaspoon salt, plus more to taste

  • 4 hard-boiled eggs, peeled, and diced

  • ¾ - 1 cup mayonnaise

  • ½ 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 (per serving)

265 Calories
12g Fat
34g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 265
% Daily Value *
Total Fat 12g 15%
Saturated Fat 2g 10%
Cholesterol 68mg 23%
Sodium 659mg 29%
Total Carbohydrate 34g 12%
Total Sugars 6g
Protein 6g
Vitamin C 16.4mg 82%
Calcium 29mg 2%
Iron 1.7mg 9%
Potassium 887mg 19%
Folate, total 42.2mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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