Potato salad


When I was growing up, my family often served this as a side dish with barbecued chicken and ribs. In fact, it’s been a while since I’ve had a good ol’ southern-style potato salad. Since my grandparents are getting older and can’t enjoy it like they used to, you bet I’ll definitely be making this and enjoying it with them!


1 pound. Of boiled potatoes, peeled and cut into small pieces
6 eggs, medium-sized
Flaked Tuna, I used one can.OF 4.5-ounces
2 ½ Tablespoon Of mayonnaise
1 Teaspoon Of mustard
½ Teaspoon Of paprika
½ Teaspoon Of onion powder
¼ Teaspoon Of white sugar
Salt and pepper, as needed
2 Teaspoon Of drained sweet pickle relish
I put the eggs in a medium pot, covered them with water, and brought them to a boil for a few minutes.
After then, I took the saucepan off the heat and left it aside for 15 minutes, keeping the eggs in boiling water.
After that, I drained the eggs and rinsed them under cold running water before peeling them.
After that, I cut the eggs in half lengthwise and placed the yolks in a small bowl.
I mixed the egg yolks with boiling potato with a fork, then added the flaked tuna, pickle relish, sugar, mustard, and onion powder, and seasoned with sea salt and black ground pepper.
And I toss the mayonnaise into the tuna mixture until it is smooth but still solid.
Finally, I put the sliced egg whites on a serving dish over the mashed mixture and sprinkled with paprika.
I wrapped the bowl in plastic wrap and chilled it in the fridge for at least 4 hours before serving.

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