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Famous Potato Salad is a classic. It’s creamy and smooth and always a favorite. This recipe is a delectable side dish that pairs perfectly with any main entree. It’s a perfect summer potluck take-along!

potatoes in a bowl

Famous Potato Salad

Everyone who has ever tried this Potato Salad gives it rave reviews. You won’t believe how simple this ingredient list is or the ingredient that makes it so creamy! Unlike most potato salads that have cubes or chunks of potatoes, this potato salad is smooth and creamy. It has a consistency much like mashed potatoes.

This potato salad is legendary in Tupelo. I have friends from out of town who insist on eating at this little unassuming restaurant (that many other out-of-towners by-pass) just to eat the Potato Salad.

It’s that good!

Famous Potato Salad

Ingredients you’ll need

The full recipe with ingredient amounts and instructions is at the bottom of this post.

  • Red potatoes.
  • Green bell pepper.
  • Onion.
  • Pimentso, diced.
  • Blue Plate Mayonnaise, only. Blue Plate brans was specifically stated.
  • French’s yello mustard. 
  • Salt and pepper to taste.

This recipe can be prepared the night before and will be ready to go for your party, bbq, or potluck!

potatoes in a bowl
peppers cooking

Process bell pepper fine in a food processor and saute’ lightly.

potatoes cooking

Boil five pounds of red potatoes with skin on.

minced onions

Puree one onion in a food processor until it is finely minced. Drain as much liquid as you can off.

onions and peppers cooking

Saute’ onions and peppers until soft they are soft. They’ll sweat out a good bit of liquid, allow that to evaporate.

onions and peppers cooking

Process pimento and add them to you skillet with the onions and peppers. Saute’ until heated through.

potatoes cooling
Famous Potato Salad

Allow the potatoes to cool enough so that you can handle them with you hands. Peel potatoes. You can use your hands to peel them, the peeling will slide off easily.

Combine the sauteed vegetables (your onions, peppers, and pimentos), salt, and pepper with a spoon, not a mixer, until everything is nicely combined. 

Some people like to eat the potato salad while it’s warm. While others, prefer it chilled. It’s good both ways in my opinion. Try it and see how you like it best. 

More recipes you’ll enjoy.

  1. Jalapeno & Cheese Grilled Chicken
  2. Loaded Steakhouse Potato Salad
  3. Asian Salad with Sweet & Sour Dressing
  4. Easy Strawberry Cake
Famous Potato Salad
potatoes in a bowl

Famous Potato Salad

Famous Potato Salad is a classic. It’s creamy and smooth and always a favorite.
Author: Paula
4.91 from 11 votes
Print Pin Rate

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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 20 servings


  • 5 pounds red potatoes
  • 1 medium bell pepper chopped fine in food processor
  • 1 medium onion chopped fine in food processor then let stand in mesh strainer to allow liquid to drain out
  • 4 ounces pimentos not drained, chopped fine in food processor
  • ¾ quart Blue Plate Brand Mayonnaise*
  • 7 teaspoons yellow mustard
  • salt and pepper to taste


  • Boil 5 lbs red potatoes, do not peel. After cooking, peel potatoes under cool running water then mash.
  • Add bell pepper, onion, and pimentos to a non-stick saute pan and cook until soft.
  • Add the softened vegetables to the potatoes along with mayonnaise, mustard, salt, and pepper.
  • Mix with a spoon, not a mixer, until everything is evenly incorporated.
  • Taste and adjust seasoning if necessary. Serve warm or refrigerate until ready to serve.
  • Store any leftovers in an airtight container in the refrigerator for up to 5 days.


Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula


Calories: 327kcal | Carbohydrates: 19g | Protein: 3g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 267mg | Potassium: 555mg | Fiber: 2g | Sugar: 3g | Vitamin A: 368IU | Vitamin C: 23mg | Calcium: 16mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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  1. Hi Paula, love your recipe. I read the recipe on the potato salad what kind of mayonnaise?

  2. How long do you sauté the pimentos? I made this tonight and my salad taste pretty close to Finney’s but is orange in color.

  3. 5 stars
    I can see why it’s famous…looks perfect to me! Now you have me craving potato salad.

  4. 5 stars
    Yum! I love potato salad and this is a version I’ve never tried. It’s on the list. lol Looking forward to trying your recipe!

    1. I would grate or mince them. I’m not a pickle fan, but I’m sure if you like pickles it would be good in it.

  5. This food/pictures look fabulous, I’m not hungry, but I’m salivating …can’t wait to try these meals.

  6. Pingback: 25 Summer Side Dishes - All She Cooks

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!