Food and Recipes Side Dishes Potato Side Dishes Maude Crawford Barton's Potato Salad 5.0 (1) 1 Review An Alabama writer tries to discover the magic behind her mom's signature dish. By Alexis E. Barton Alexis E. Barton Alexis E. Barton is an award-winning journalist and writer based in Birmingham, Alabama. A Brewton native, her work has appeared in The Washington Post Magazine, The Moth, The Daily Beast, Shondaland.com, and other publications. Alexis has over two decades of experience, and has been featured on morning show programming across Alabama, where she shared her perspective on Southern style. Southern Living's editorial guidelines Updated on May 29, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close Photo: Greg Dupree; Food Stylist: Julian Hensarling, Prop Stylist: Christine Keely Active Time: 30 mins Total Time: 1 hr 30 mins Servings: 8 This family recipe comes from Alabama writer Alexis E. Barton. It's her mother’s signature formula—perfected with repetition and committed to memory rather than paper. In Barton's own words, "It’s perfect—flavorful and fluffy, substantial without being heavy, moist but not runny." It will easily rival any potato salad from your local barbecue joint. Loaded with sweet pickle relish and plenty of tangy yellow mustard, the dish is balanced and bright. If you want to serve it just like Barton’s mother does, top the finished dish with slices of boiled egg dusted with paprika and parsley. But the potato salad is still marvelous without the finishing flourishes. Ingredients 3 medium russet potatoes, peeled and cut into 1-inch chunks (about 4 cups) 9 large eggs 3/4 cup sweet pickle relish (from 1 [16-oz.] jar, such as Mt. Olive) 1/2 cup mayonnaise 1/3 cup drained diced pimientos (from 1 [4-oz.] jar) 1/4 cup yellow mustard (such as French’s) 1 1/2 Tbsp. dried parsley flakes, plus more for garnish 1 Tbsp. white vinegar 1/2 tsp. kosher salt Paprika Directions Place potatoes and eggs in a large pot, and cover with cold water. Bring to a boil over high; reduce heat to medium-high, and cook, uncovered, until eggs are hard-cooked, about 12 minutes. Immediately transfer eggs to a bowl of ice water; let cool. Continue cooking potatoes until fork-tender, about 3 minutes more. Drain potatoes, and place in a large bowl. Add pickle relish to warm potatoes, and mash mixture using a potato masher, removing all lumps. Fold in mayonnaise, pimientos, mustard, parsley, vinegar, and kosher salt until combined. Remove eggs from ice water. Peel eggs; set aside 1 egg for garnish, if desired. Coarsely chop remaining 8 eggs, and gently fold into potato mixture. Cover and refrigerate until chilled, about 1 hour. Transfer mixture to a serving bowl. Thinly slice remaining egg; garnish potato salad with paprika, additional parsley flakes, and sliced egg, if desired. Rate It Print