Vicki’s Mississippi Potato Salad

Mississippi Potato Salad is a classic Southern dish that is often served at picnics, barbecues, and family gatherings.

This is vegetarian and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Vicki’s Mississippi Potato Salad

Cooking Method: Boiling, Mixing Cuisine: American, Southern Courses: Lunch, Side Dish Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 15 min Rest Time 30 min Total Time 1 hr

Servings: 6 Calories: 1500

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 pound Potatoes
• 1 cup Mayonnaise
• 2 tablespoon Yellow Mustard
• 2 tablespoon Dill Pickle Relish
• ¹⁄₄ cup Red Onion
• ¹⁄₂ cup Celery
• 2 large Hard-boiled Eggs
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black Pepper
• ¹⁄₂ teaspoon Paprika

Instructions

1. Boil the potatoes until tender, then let them cool and peel.
2. In a large bowl, combine mayonnaise, yellow mustard, dill pickle relish, red onion, celery, salt, black pepper, and paprika.
3. Chop the peeled potatoes into small cubes and add them to the bowl.
4. Peel and chop the hard-boiled eggs, then add them to the bowl.
5. Mix everything together until well combined.
6. Cover and refrigerate for at least 30 minutes before serving.
7. Sprinkle with additional paprika before serving, if desired.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 30g10%

Sugars 5g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.