Potato Salad Tennessee Style

Total Time
45mins
Prep 15 mins
Cook 30 mins

This is a recipe from Shuck Beans, Stack Cakes and Honest Fried Chicken a terrific cookbook. Different and really good potato salad.

Ingredients Nutrition

Directions

  1. Wash and peel potatoes and cut in half.
  2. Put in a large pot with a lid and cover with water.
  3. Bring water to a boil and simmer for 20-30 minutes until potatoes are tender when pricked with a fork.
  4. Don't cook until mushy!
  5. While potatoes are cooking, hard cook the eggs by covering with water and bring to a boil.
  6. Turn heat down to a simmer for 15 minutes.
  7. Pour cold water over eggs, peel and cool.
  8. Cool potatoes, then cut into 1/2 inch cubes.
  9. Sprinkle with salt and pepper, to taste.
  10. Lightly toss celery and onions with potatoes.
  11. Do not make mushy by over mixing.
  12. Add the dill relish, and toss lightly again.
  13. In a separate bowl mix mustard and mayonnaise together.
  14. Lightly stir into potato mixture.
  15. Chop eggs and toss into mixture.

Reviews

(1)
Most Helpful

This is definitely the way I've had it growing up, although the way I learned to cook the potatoes was whole, with the skin on to keep them from getting waterlogged. I peel them while they're still warm and then chop and add them. I've also grown a preference as an adult for replacing the dill relish with fresh dill, but I grew up eating it with relish in it. Thanks for posting.

JenPo October 23, 2011

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