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Rosie’s Amazing Potato Salad

This delicious yet classic version of potato salad is creamy and tangy. The perfect side for any gathering and simply amazing.
Course Side
Cuisine Southern
Keyword Rosie's Amazing Potato Salad
Prep Time 45 minutes
Cook Time 17 minutes
Refrigerate 1 hour
Total Time 2 hours 2 minutes
Servings 10
Author I Heart Recipes


  • 2-½ pounds russet potatoes peeled and chopped
  • 5 eggs
  • ¼ cup dill relish
  • ¼ cup sweet relish
  • 1 small red onion chopped
  • ½ medium yellow onion chopped
  • ¼ cup plain yellow mustard
  • 1-½ cup mayonnaise
  • 2 tablespoons garlic powder
  • ½ teaspoon ground black pepper
  • 1-½ teaspoon seasoning salt
  • 1 tablespoon smoked paprika optional for garnishing
  • 1 tablespoon dried parsley flakes optional for garnishing


  • Peel the potatoes, rinse under cool water.
  • Chop the potatoes.
  • Place the potatoes in a large pot.
  • Add the eggs.
  • Boil the potatoes and eggs together. (Potatoes and eggs can be cooked separately, if desired.)
  • Pour in enough water to cover the potatoes and eggs.
  • Place the pot on the burner.
  • Boil on high for 10 to 12 minutes.
  • Carefully remove the eggs.
  • Boil the potatoes for an additional 5 minutes.
  • Drain the potatoes. Let cool.
  • While the potatoes are cooling, chop the onions and peel and dice the eggs.
  • Gently mash the potatoes into slightly smaller chunks.
  • Fold the eggs into the potatoes.
  • Fold in the onions.
  • Fold in the relish.
  • Add seasonings and gently fold in.
  • Add mustard and mayonnaise, fold in.
  • Cover the potato salad and chill for at least one hour.
  • Before serving, garnish with paprika and parsley.