Go Back

Dolly Parton’s Potato Salad

A rich and creamy potato salad that captures the essence of home-cooked goodness, perfect for family dinners or potluck parties.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups peeled and diced potatoes
  • 1 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 cup diced celery
  • 1 cup diced onions
  • 1/2 cup sweet pickle relish
  • 2 pieces boiled eggs, chopped
  • Salt and pepper to taste
  • Paprika for garnish

Method
 

Preparation
  1. Begin by boiling the peeled and diced potatoes in salted water until they are tender yet firm, roughly 10-15 minutes.
  2. While the potatoes are cooking, combine mayonnaise, yellow mustard, salt, and pepper in a large bowl.
  3. Once the potatoes have cooled slightly, gently fold in the diced celery, onions, and sweet pickle relish.
  4. Add the chopped boiled eggs to the mix.
  5. Carefully combine all ingredients until well mixed and season with additional salt and pepper as needed.
  6. Transfer the salad to a serving bowl and sprinkle with paprika for a pop of color.
  7. Let the potato salad chill in the refrigerator for at least one hour before serving.

Notes

For a healthier twist, consider substituting Greek yogurt for mayonnaise. Make the salad a few hours in advance or a day ahead for optimal flavor. Ensure potatoes are cut uniformly to promote even cooking.