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Leatha's Bar-B-Que Inn Red Potato Salad

Leatha's Bar-B-Que Inn Red Potato Salad

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes


  • 5 pounds red potatoes cubed
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon kosher salt
  • 6 large eggs hard-boiled, peeled and smashed
  • 2 tablespoons prepared yellow mustard
  • 2 tablespoons sugar
  • 1 cup mayonnaise
  • 1 cup sweet pickle relish
  • 4 ounces jarred pimientos drained


  • Add the potatoes to a large pot. Cover with water and bring to a boil. Reduce heat to a slow simmer and cook until tender, 15-20 minutes. Drain and cool.
  • In a large bowl, combine the cooled potatoes, the smashed eggs, pepper and salt.
  • In another bowl, combine the mustard, sugar, mayo, relish and pimentos.
  • Pour the mustard mixture over the potatoes and stir gently to coat.