temp-tations® Southern Vidalia Onion Potato Salad

Southern Vidalia Onion Potato Salad

Total Time:
37 mins
Prep Time:
25 mins
Cook Time:
12 mins
12 servings
Dish Size:
2.5 Quart
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June 29, 2012
Tara’s Tidbits®

Vidalia onions come from Vidalia, Georgia and are quite sweet and mild. If you substitute regular onions, soak them in a bowl of ice water for 15 minutes, then drain. This will magically get rid of that strong onion taste!

This is my favorite potato salad and a great side dish, but an even better part of any party buffet. I particularly appreciate that the ingredients are always in my pantry. Personally, I like to assemble this salad fast, after boiling the potatoes - so that their heat transfers to the other ingredients when served warm. But of course, it's great chilled as well! - Tara


  • 3 pounds gold potatoes, peeled if desired, cut into large chunks
  • 1/2 cup diced Vidalia onion
  • 1/2 cup diced celery
  • 6 hard-boiled eggs, chopped
  • 1 cup mayonnaise
  • 1/4 cup diced pimento
  • 1/4 cup pickle relish
  • 2 tablespoons yellow mustard
  • 2 tablespoons sugar
  • 1/2 teaspoon black pepper
  • 1 teaspoon hot sauce, optional
  • Salt to taste
  • 1 teaspoon paprika, for garnish


  1. Bring a large pot of salted water to a boil and cook cut potatoes until tender but firm, about 12 minutes. Drain and transfer to a 2.5-quart or larger temp-tations® mixing bowl, or an oval or round baking dish.
  2. Cover potatoes with remaining ingredients, except salt and paprika. Toss gently until all are combined.
  3. Salt to taste and sprinkle with paprika before serving warm. If serving cold: after boiling potatoes, rinse under cold running water and continue recipe as written. Refrigerate for at least 1 hour before serving.
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