Pascagoula Potato Salad Recipe

Name: Pascagoula Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds red new potatoes, unpeeled, halved; 8 to 10 cups water; 1 teaspoon sea salt; 8 ounces Cheddar cheese, cut into very small cubes or shredded (about 2 cups); 6 hard-cooked eggs, peeled and chopped; 2 cups chopped celery (about 3 stalks); 2 cups chopped green bell pepper; 1/2 cup finely chopped bread-and-butter sweet pickles or sweet pickle relish; 1/2 cup finely chopped fresh flat-leaf parsley; 1/4 cup finely chopped red onion; 1 1/2 cups mayonnaise; 6 tablespoons Dijon mustard; 1 tablespoon pressed garlic; 3/4 teaspoon seasoned salt; 1/2 teaspoon black pepper; 2 teaspoons rice wine vinegar; 2 teaspoons honey; 2 teaspoons extra-virgin olive oil

Servings: persons

2 pounds red new potatoes, unpeeled, halved
8 to 10 cups water
1 teaspoon sea salt
8 ounces Cheddar cheese, cut into very small cubes or shredded (about 2 cups)
6 hard-cooked eggs, peeled and chopped
2 cups chopped celery (about 3 stalks)
2 cups chopped green bell pepper
1/2 cup finely chopped bread-and-butter sweet pickles or sweet pickle relish
1/2 cup finely chopped fresh flat-leaf parsley
1/4 cup finely chopped red onion
1 1/2 cups mayonnaise
6 tablespoons Dijon mustard
1 tablespoon pressed garlic
3/4 teaspoon seasoned salt
1/2 teaspoon black pepper
2 teaspoons rice wine vinegar
2 teaspoons honey
2 teaspoons extra-virgin olive oil

1
Prepare the salad: Bring potatoes, water, and sea salt to a boil in a stockpot over medium-high. Reduce heat to medium, and cook until potatoes are cooked through but not mushy, 10 to 12 minutes.
2
Drain potatoes. Transfer half of potatoes to a large bowl; sprinkle with half of the cheese. Pour remaining potatoes into bowl, and sprinkle remaining cheese over potatoes. Place a clean dish towel over the bowl, and cool completely, about 45 minutes.
3
Add eggs, celery, green pepper, pickles, parsley, and red onion to potato mixture; stir until well combined.
4
Prepare the dressing: Stir together mayonnaise, mustard, garlic, seasoned salt, black pepper, vinegar, honey, and oil in a medium bowl.
5
Assemble: Pour dressing over potato mixture; stir until combined. Chill 2 hours.

1557

kcal

Calories

128

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 pounds red new potatoes, unpeeled, halved, 8 to 10 cups water, 1 teaspoon sea salt, 8 ounces Cheddar cheese, cut into very small cubes or shredded (about 2 cups), and more.

Yes, Pascagoula Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pascagoula Potato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions