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Fourth of July is this week and with a long weekend that will be full of barbecues and family time, I thought this would be a perfect side dish to share. There is nothing like a delicious serving of potato salad that is creamy and full of flavor, and this recipe will get you just that effect. Pair this as a side to your grilled or baked meats and serve it with Southern Mac and Cheese or Southern Style Green Beans as a side.

Glam Kitchen Tips

  • I prefer Hellman’s Mayo, but If you like a more sweet potato salad do, 1/2 cup miracle whip and 1 cup mayonnaise
  • Do not over cook your potatoes or you will have mashed potatoes …and that’s not the dish we are going for (I’ve made this mistake before)
    Dice your vegetables very thin

  • Serves 6-8


    ◦ 4 large russet potatoes (About 3 pounds)

    ◦ 1 and a 1/4 cups mayonnaise

    ◦ 1/2 medium red onion, finely minced

    ◦ 1 stalk celery, finely minced

    ◦ 2 tablespoon medium green bell

    pepper, minced

    ◦ 4 tablespoon medium red bell pepper,


    ◦ 6 hard boiled eggs (save 1 for


    ◦ 2 tablespoon yellow mustard

    ◦ 2 tablespoon sweet relish

    ◦ Salt

    ◦ Ground Black Pepper

    ◦ Paprika

    ◦ 2 teaspoon sugar


    1. Peel and cut potatoes into 1 inch chunks
    2. Fill a large pot with water, sprinkle with salt then add the potatoes and bring it to a boil
    3. Allow potatoes to cook for about 20-30 minutes or until tender not mushy (test the firmness about 20 minutes into cooking)
    4. Remove from heat and drain the cooked potatoes then allow them to cool
    5. In a large bowl, add potatoes , 1 cup mayonnaise, 5 hard boiled eggs (make sure they are diced) , red onion, celery, green bell pepper, red bell pepper, mustard , relish, and sugar -then mix very well (for a creamier potato salad add an additional 1/4 cup mayonnaise)
    6. Season to taste with salt, pepper, and paprika
    7. Transfer to a serving bowl or dish and top with 1 sliced hard boiled egg and sprinkle with paprika