Goldsboro Potato Salad

Preparation info

  • Difficulty


  • Yield:


    or More Servings.

Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 6 potatoes (about pounds)
  • Salt to taste, if desired
  • 3 hard-cooked eggs
  • ½ cup finely chopped red onion
  • 1 cup mayonnaise
  • ¼ cup chopped sour pickles


  • Put the potatoes in a kettle and add cold water to cover and salt to taste. Bring to the boil and cook until quite tender when tested with a fork. Drain and let cool.
  • Peel the potatoes and cut into ½-inch cubes. Put into a bowl.
  • Coarsely chop the eggs and add to the potatoes. Add the onion, mayonnaise, and pickles. Toss to blend thoroughly.