South Florida Potato Salad

  • Yield: 12 servings


3pounds Red Bliss or Yukon Gold potatoes, diced
Boiling water
4 hard-boiled eggs, peeled and chopped
1small red onion, minced
3 ribs celery, diced
1/2medium red bell pepper, cored, seeded and diced
1cup jarred bread and butter pickles, drained well and chopped
1tablespoon Dijon mustard
1tablespoon lemon juice
1/2cup light mayonnaise
2teaspoons hot sauce
3tablespoons minced parsley
Salt and freshly ground black pepper, to taste
1tablespoon Pick-A-Peppa Sauce, optional


  1. Place potatoes in boiling water to cover about 30 minutes or until tender. Drain well and cool on a plate or baking pan to room temperature. Meanwhile, in a nonreactive large mixing bowl, combine eggs, onions, celery, peppers, pickles, mustard, lemon juice, mayonnaise, hot sauce and parsley. Refrigerate until ready to mix salad. While potatoes are still slightly warm, combine them with mayonnaise dressing. Season with salt and pepper. Add Pick-A-Peppa Sauce, if using. Make the night before or at least 3 hours prior to serving; keep refrigerated.

Nutritional Info *per serving

  • Calories 189
  • Fat 5g
  • Cholesterol 66mg
  • Sodium 334mg
  • Carbohydrate 32g
  • Fiber 3g
  • Protein 5g