Recipe: Carly-Anne’s Southern Style Potato Salad

I’ve been cooking a lot more, now that I’m settled into the new place and my kitchen is fully unpacked, and I decided to introduce a new weekly post on the blog called  “Monday Munchies”.  The recipes will be mostly vegetarian, but please note that I do eat dairy & eggs.  I’ll make sure to tag which ones are completely Vegan.

You may have noticed that some of my older blog posts are MIA, this includes some of the yummy veggie recipes I shared.  I’ll be re-creating the recipe posts and they will be included in future Monday Munchies posts.

To start us off I’ve made a Southern Style Potato Salad, approved by a real Florida boy 🙂

I based my recipe on Southern Potato Salad By: S0NGLADY and made it my own.



  • 2 large potatoes (makes 4 servings)
  • 2 eggs
  • 1/4 cup mayonnaise or Veganaise
  • 1/4 cup sour cream
  • 1 tbsp sweet relish
  • 1 tbsp President’s Choice Dijon Mayo
  • 2 tbsp yellow mustard
  • 2 tbsp Frank’s Red Hot Sauce
  • 1/2 clove of garlic, diced
  • salt & pepper to taste
  • paprika to garnish



  1. Chop potatoes into similarly sized pieces.  Bring a pot of water to a boil and add salt, pepper and potatoes and cook for approx 10 minutes until tender, but firm.  Strain and place in glass bowl
  2. In another pot, hard boil eggs for 10 minutes, drain and fill pot with cold water.  Leave eggs in here to cool while making your sauce.
  3. In a large bowl, combine the mayo, sour cream, sweet relish, dijon mayo, mustard, Frank’s, garlic and salt and pepper.
  4. Gently fold potatoes into mixture
  5. Chop eggs and toss into salad
  6. Serve warm or refrigerate for 1 hour and serve cold.