This is the recipe that I picked up from my aunt “Baa” (pronounced bay), like most of the traditional southern staples that I know how to cook.  You know, I’m really giving yall gold here lol.  Again this was another request…from the same person.  She tryina get her weight up and I can appreciate that #noshade 😉


  • like 6 potatoes, peeled and cubed (you can pretty much use any type of white potato, but I prefer red ones)
  • 1/2 sweet onion, finely chopped
  • 2 heaping tbsp sweet pickle, drained
  • 2-3 hard boiled eggs, diced
  • about 3-5 tbsp mayonnaise (I like duke’s myself but…)
  • about 1/2 c mustard
  • paprika for garnish
  • salt and pepper to taste

Boil your potatoes with salt until fork tender but not mushy.  Cool and drain.

In a large bowl combine all ingredients thoroughly.

  • Note: you can adjust the mayo to mustard ratio to your tastes here, I just so happen to like more mustard than mayo. 

Sprinkle with paprika for garnish.

You can serve at room temperature or chill.