Award winning Country Potato Salad

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Award winning Country Potato Salad

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Award winning recipe by Slap Yo Daddy Assistant cook Jeff Hutcherson. Jeff is well known for his side dishes and helped SYD win an award in the Reeses Potato Salad contest at the Academy of Country Music BBQ Throwdown in Vegas in 2012. Many of the 100+ teams submitted their potato entry and Jeff’s entry was awarded 4th place. It’s easy to make and is delicious. The secret is the sweet pickle juice. Try this recipe to accompany your BBQ meats at your next party. It’s a winner!


  • Total Time: 50 mins
  • Yield: 6 1x


Units Scale
  • 3 lb peeled potatoes
  • 5 eggs hard boiled
  • 1 1/4 cup good mayonnaise
  • 1 1/4 tsp kosher salt
  • 1/4 tsp white pepper
  • 1 1/4 cup sweet pickle relish
  • 1 oz sweet pickle juice
  • 1 tsp rice vinegar
  • 2 1/4 oz can sliced olives
  • paprika (optional garnish)
  • chives (optional garnish)
  • bacon bits (optional garnish)


  1. Quarter potato’s and add to pot of salted water boiling until fork tender. At the same time hard boil 5 eggs. Drain potatoes and place eggs in cold water to stop cooking. Add drained potatoes to large bowl and place peeled eggs on top. With a sharp knife slice though eggs in crisscross pattern, allowing knife to cut through large chunks of potato’s too, until eggs are diced. Add mayonnaise, salt, pepper and sweet pickle relish and mix until just combined. Add pickle juice, vinegar and olives and mix. Salt and pepper to taste.
  2. Sprinkle with paprika, bacon, chopped chives for garnish.
  • Author: Harry Soo
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Category: Salad
  • Cuisine: American

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