South Florida Potato Salad

  • Yield 12 servings

This is a classic home-style potato salad with an island twist.


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



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