Recipe courtesy of Leatha's Bar-B-Que Inn

Leatha's Bar-B-Que Inn Red Potato Salad

  • Level: Easy
  • Total: 1 hr 5 min (includes cooling time)
  • Active: 20 min
  • Yield: 10 servings
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5 pounds red potatoes, cubed

1 tablespoon ground black pepper 

1 tablespoon table salt 

6 hard-boiled eggs, smashed

2 tablespoons yellow mustard 

2 tablespoons granulated sugar 

8 ounces mayonnaise

8 ounces sweet relish 

One 4-ounce jar pimientos, drained 


  1. Place the potatoes into a 6-quart pot, cover with water and bring to a boil. Reduce the heat, then cover and cook until tender, 15 to 20 minutes. Drain and cool.
  2. In a large mixing bowl, combine the potatoes, eggs, pepper and salt. In a small mixing bowl, combine the mustard, sugar, mayonnaise, relish and pimientos. Mix well and then pour the dressing over the potatoes. Stir gently and enjoy!