Best Tennessee Style Potato Salad Recipes

Potato Salad Tennessee Style image

Provided by mandabears

Categories Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

7 medium idaho baking potatoes
4 eggs, hard cooked
1/2 teaspoon salt
fresh ground pepper
1 medium onion, finely chopped
1 cup celery, finely chopped, about 3 stalks
1 cup dill pickle relish, not sweet relish
1 tablespoon Dijon mustard
1 cup mayonnaise

Steps:

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

Nutrition Facts : Calories 455.9, Fat 16.8, SaturatedFat 3.1, Cholesterol 134.2, Sodium 1022.8, Carbohydrate 69.4, Fiber 7.4, Sugar 5.7, Protein 10.2

TENNESSEE STYLE POTATO SALAD image

Number Of Ingredients 8

Steps:

Boil potatoes in jackets. Peel and slice 1/8 inch thick. Combine remaining ingredients except the onions and parsley. Mix onion and parsley separately. Place a layer of potatoes in serving dish; salt lightly. Cover with layer of sauce. Then sprinkle with parsley and onion. Continue layering until done, ending with parsley and onion. Do not stir. Chill 8 hours or overnight.