Southern Stewed Potatoes

Stewed Potatoes

If you were raised in the South, you grew up eating stewed potatoes at least a couple of times a month, if not every week. Served with cornbread and blackeyed peas, stewed potatoes were a real treat from any proper old Southerner’s childhood. And, to our friends up North, no, this is not a kind of potato soup.

Stewed Potatoes

Stewed Potatoes
Stewed potatoes were a treat from any Southerner's childhood
5 from 7 votes
Prep Time 20 mins
Cook Time 35 mins
Course Main Course
Servings 8


  • 6-8 large potatoes (peeled and cubed, about 1 inch cubes)
  • salt and pepper
  • 2 tbsp bacon grease (optional)
  • 1 pinch onion flakes
  • 2 tbsp flour
  • ½ cup water
  • ½ cup milk
  • 3 tbsp butter


  • Peel and cube the potatoes, put in a medium pot and fill with water until it's about 2 inches above potatoes.
  • Bring to a boil (you want the potatoes cooked to they are just fork tender, not falling apart.
  • After the potatoes are done, keep them in the same water you cooked them in and reduce to a low heat.
  • Put the flour and half cup of water in a bowl and blend with a whisk until the flour is dissolved.
  • Stirring constantly, but carefully, add the dissolved flour and water into the pot with the potatoes and water. Allow a few minutes to cook on simmer so that it can thicken.
  • Add more flour if you want it thicker, or more water if you want it thinner.
  • Add milk, salt, pepper, onion flakes and butter or bacon grease (if desired - it's fine without the bacon grease). Season to taste.
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When do you use the bacon grease?


Hi, Miss Priss. We’ve adjusted the recipe. Sorry about that. My wife and I rarely use the bacon grease in this recipe, and didn’t realize it had been left out of the directions. Thanks for the heads-up!

Ginger Gray

I used to call these creamed potatoes and my mother thought I meant mashed potatoes until she realized I meant what she called “Thickened Potatoes”. Then I got what I wanted and these were it. Thank you so much!!!


My mother called them “thickened potatoes” too. I never hear that term anymore.


I still call them thickened potatoes and it was always a treat when the first little “new potatoes” could be dug and scraped and were small enough to leave whole to thicken. Cornbread and green onions and fresh Kentucky Wonder green beans. Oh man, it doesn’t get any better than that.


I was preparing to make stewed potatoes as part of our Sunday lunch tomorrow. Looking at this website has given me good ideas to dress up my stewed potatoes tomorrow. I like to add a little sour cream and some fresh chive. This dish was one of my childhood favorites. Thanks everyone!

Gail B ushh

I put cheese in mine… sometimes green onions. And I call it creamed potatoes… yum.


My granny called them soupy potatoes. I Don’t care what they are called, I like to eat them

Andrea Hollis

I was wondering when do you use the milk. It is listed as an ingredient but not mentioned in the recipe.


Nice catch. Sorry about that, Andrea. There’s actually different schools of thought about when you should add the milk. Some folks add it to the flour and water mixture and pour it all in together. Some folks add it toward the end when you’re adjusting the flavor. We add it near the end for a little extra richness.

Marilyn Dowd

We had these stewed potatoes growing up and I made them for my children and they loved them. I haven’t made them in years since I have no one at home now but as well as I remember we made like a rue with the flour, milk and added a well beaten egg in it.


I have been looking for a long time to get a stewed potatoes recipe so that I could make potatoes like my grandmother almost 50 years ago and I think I just found it! Thank you SO much!! Can’t wait to try to make this myself.


Hope this helps, Susan. This is the closest I think we’ve ever come to Mama Peggy’s recipe, so I hope you enjoy it. 🙂

Rayola Proffer

When do you use the butter?

ron massengale

can I use 1% milk or do I have to use condensed


You can use 1% if you like. We usually use 2% ourselves. 1% isn’t all that different.

Linda Stone

NOT condensed milk, maybe evaporated milk. I use regular whole milk in mine.

michael sims- minden,la.

my mother made this wonderful dish. she called them stewed potatoes. she used what she called pet milk or evaporated milk. remember you want that old timey rich taste. if you vary to much away from old timey ingredients you will not get old timey will still be good. before I vary away from some ones original recipe I go by that recipe. pet milk will give a more creamy texture and a very distinct taste difference.


Potato cakes are my favorite use of leftover mashed taters. If I have them in a dinner, I can leave the meat off…the same with fried egg plant.

Anna Bynum

5 stars
I am 81 years old and I still make them and mashed potatoes with evaporated milk. We were poor when we were growing up and lived in the city. We did not have a cow and did not have money to get milk from milkman. As a result everything was made with evaporated milk.


5 stars
Yes, I use evaporated milk in all of my creamy soups because it doesn’t curdle and when you warm it up the next day, it still has the creaminess that you can’t get by using regular milk. I love this recipe and soup!

Samantha Rios

I have been looking for this recipe. My fiance calls them soupy taters and I love them.


That’s what we called them growing up! Soupy Taters!!


I tried this yesterday. I loved this when I was a kid growing up in Kentucky. My wife had never had it. My Mom told me it was the best she’d ever had, and my wife loved it too. Thank you for such a good, sound recipe for an old favorite dish. I really appreciate it.

Joyce Ennis

Can use cornmeal instead of flour for the thickener, gives it a better taste I think

Carolyn Sawyer

Yes, I use meal all the time in it instead of flour.

Donna Cochran

I use cornmeal as well, love it!!!!

Anna Bynum

5 stars
I use cornstarch because it makes it easy to have lumpy free taters but use flour and temper it if I do not have cornstarch

Lois R. Nesmith

The lady that babysat me after kindergarten, before Mamma came and picked me up from work, used to make this. I was only 3 or 4 but I have thought about this food since them. And I had the cornbread with them too. As soon as I saw the picture, I recognized it. Then when I read on and saw ‘cornbread’ it all came back to me. I couldn’t believe it! You don’t know how special that time was and how much I loved that dish. I thought it was something she came up to feed me that was simple and easy or something. I did not know that a recipe existed! I am so happy now. Talk about comfort food! Thank you very very much!


Is the recipe of the Southern Stewed Potatoes the same as Potato Dumplings?


These aren’t Potato Dumplings, which are ball dumplings made with potatoes, flour, eggs and bread crumbs (if we’re thinking about the same thing). These stewed potatoes are just potatoes. Although, there IS flour in the “gravy”.


My Mom made potato dumplings the same as chicken dumplings only with no chicken.She dropped the rolled and cut dumplings into boiling potatoes,added butter and a little milk.They were so good!!


This has been a long sought after recipe mom used to make when I was little. But she called them iced potatoes so when I was looking for it online and nothing would come up for the recipe until I saw this on Facebook. It looks just like my mothers.
Thanks for posting it.


Karen the reason you thought that’s what they were called is because a lot of Southerners say that and my mama did too – it’s a slant on “Irish potatoes” but came out sounding like ieish or iced.


My Meemaw (paternal grandmother) always made this, and called them Irish potatoes. Now 90 years old, with fragile health, she’s been unable to cook for many years. I’ve been looking for a way to duplicate her Irish potatoes, a cherished comfort food of my childhood, and I was thrilled to stumble upon your recipe. Thank you for sharing it.


My g. mother called them “irish” potatoes

Rev. Jim Hensley

Karen, I pray that all are well in your household.
My Grandmother made potatoes like this for as long as I can remember. She referred to them as “Arsh Potatoes”, which was Southern slang for “Irish Potatoes”. Could it possibly be that your Mother was saying, Irish potatoes, and what you were hearing was iced potatoes?
Have a wonderful day!
Jim Hensley

Karen Igou-Holcomb

I am from South East Georgia, (Baxley) and my Momma made them just like this. She said stewed potatos, my Daddy said “Arsh potatoes”. His way of saying IRISH. I have loved reading these comments and getting ideas on how to change the recipe up a bit.


That’s what my Grandmom called them….arsh potatoes. lol. I had grand children of my own before I finally realized she was talking about Irish potatoes. Love love stewed taters:)


mama did not have even get to high school she always called Irish Potatos. Ash Potatoes.


Do you think maybe, she was saying irish potatoes instead of iced? Southern slang goes something like ished pronounced with a Loong I sound. Funny, I have heard things that later I found out were actually something else said!


Smiling so much at this conversation. It brings back almost forgotten memories of the old timers accents when I was a child. I think that’s where the “trouble” was in understanding them. It was not slang, but rather the heavy, Scots influenced accent of the lower strata of the old south. Sweet memories. I have so enjoyed finding this thread! Thank you for that and reminding me of this recipe.


This is exactly why it’s taken me years to find the recipe as well!
One of my favorite memories as a little girl was at (Grandma Burch’s) Nanna’s house on a teacher’s inservice day. She made us lunch and let me help at the stove, slice the potatoes into the water, and then she made the tastiest potatoes I’d ever eaten and I don’t recall ever having them again. She called them Iced Potatoes…I found a recipe that I am pretty sure is exactly what she made and I am so excited to recreate them!

Connie Hutchins

My Momma called this creamed potatoes, and us 6 kids loved it when she made for us.


I am from southern Ga. My Momma called them creamed potatoes. I still love them.


I know All about them taters I grew up eating them still do

Jackie Easterwood

I’m cooking my potatoes to make this right now to go with black eyed peas. I will have biscuits instead of cornbread . My granddaughter isn’t a fan of cornbread . We are also having salmon patties. Love some good ole “soupy potatoes”!!


My grandmother was raised just south of Birmingham Alabama and she called these soupy potatoes. She made them all the time and I loved ’em. My wife makes good ones, but not quite the same.

Starr Garnet

This is the same recipe I have used and eaten all my 64 years. It is delicious. My Mama made this for us growing up and we called it ‘Tater Soup’. Hope everyone enjoys it.

jennifer pevlor

Thank you so much for sharing! I’m not Southern but my husband is. I know he miss is his mommy’s cooking!

Larry Crawford

My Grandma made this for me when I was a kid growing up on the farm. My Grandpa would have her to make them for me so I would eat dinner with him everyday. I loved her cooking and she would make me the best apple pie i have ever eaten. Love you Grandma and Grandpa Crawford.

Judy Gross

just like mama used to make but with added onions. Yummy.

Elizabeth Peña

Just what I was going to say! 😉


5 stars
Yes! We called them Stewed Taters n Onions 😋


Wonderful! My mama made these and we called them “Stewed Potatoes” Loved them.
I went to visit my sister one week during the summer and wanted to surprise her by cooking “supper” and making these. I had never made them (only 14 yoa, maybe) and thought they needed about a 1/4 cup of flour. Made sense to me. 🙂 Well, when the pot would bubble, those thing would raise about an inch in the pot. Saw they were getting too thick, going to boil over, and I got scared, decided to pour them out and just not tell anyone what I did. Taking the pot of potatoes out to the edge of woods, I tripped and some spilled on my foot, that stuff stuck like glue. I still have a scar on my foot from that burn.
But, now that I am older, and supposedly wiser, I make them and love them. Memories, so many different ways. Thanks!


My mamaw (great grandmother) and grandma both made stewed taters all the time… they served it with cornbread and fried chicken or whatever meat they were cooking. They were from Southern Illinois…. they used half and half instead of milk though…

Tammy L Rivera

5 stars
Jan…where bouts in Southern Illinois? That’s where I live

Laura Koch

Love these potatoes but for years have cut up a couple of boiled eggs and add to potatoes family loves them

Jean Pittman

Mama made these all of the time. I make them for my children, grand children and great grand children. We make them for our Brotherhood Meeting and they are ways enjoyed very much!

Charlotte Hardin

I grew up eating these and then my kids loved them and called them “lumpy potatoes”. Can’t beat the things we learn from our grandmas.

bridget nicholson

Love these tho I’m not from the South, I’m from IRELAND, so potatoes in any form is ok with me. I would also call them Irish potatoes. Thanks for sharing. I’m making some maybe with the butter.


My Mom of Irish decent made these. We called them potatoes with thickening gravy. She also made fried potato cakes with leftover mashed potatoes (Boxty). This I learned while exploring Irish genealogy and it explained where some of Mama’s sayings came from.

Cindy Terrell

I just found out in 60 percent irish
And Scottish. Can’t wait to research it

My grandmother and mother always called then Irish taters, they were from Kentucky, family dates back to county Cork Ireland coming to America in 1698.


We add onions to the water while boiling and called them creamed potatoes.


My Grandmother and Mother fixed these when the potatoes first came in the garden. Sometimes they add fresh peas. I loved them either way. We called then creamed potatoes also.

C.L. Lagan

That’s how my Granny and mom fixed cream potatoes…New potatoes and fresh young peas. So yummy!


My mom made these at least once a week when I was growing up. I have tried to make them but didn’t come close to hers, Thanks for the recipe, I think it will fit the bill. I am 83 years old.

LA Graham

My mom served these regularly as well; she’s now 94 and still going strong. She always called them “soupy potatoes.” I’ve tried for years to replicate her cooking – mostly without her input because we’re miles apart and she never wrote down her recipes and is now legally blind. I never quite mastered this on the level she did, but this recipe shows me what I was doing wrong and I can’t wait to make it.


Have had these for years. Sometimes, we add parsley flakes to the potatoes as well.

Pam Evans

My mama used new potatoes and called it “Poor Man’s Stew.” It was always delicious!

Dena Leuci

My mama still makes this about once a month. Basically the same recipe except she browns hamburger meat and puts it in with the potatoes to make it stretch. We have that with cornbread. The kids love it!


Oh my gosh, Dena, our mom made the same thing – boiled sliced potatoes with ground beef, chopped onion, salt and pepper. Our dad taught her how to make it. I think his grandma made it during the depression – called it scotch stew. We loved it! Until now, I never heard anyone talk about it. I sure could go for some right now!


I make these but I boil my potatoes in chicken broth. It’s especially good if I have some smoked chicken stock to use but it just gives the potatoes another level of richness.

Frances Wright-McCalmont

My mother called her dish “soupy potatoes” too. She said it was handed down through the family from our pioneer days and the German side of our family. Mom used butter in her recipe and sometimes finished the dish by covering the cooked potatoes with white cheddar cheese and putting the whole skillet in the oven to brown the cheese. It came out really pretty and so yummy. Thank you for the recipe! We are going to try this tonight with bratwurst and fresh pickled cucumbers and onions, a recipe my father got from an old German farmer in western Kansas.

Jenelle Palmer

My German grandma made these potatoes. She added onion and celery to the potatoes while they cooked. Cornstarch was used to thicken. She served these when she made a meat that she didn’t make gravy with, like meat loaf or fried ham. We do live in Southern Illinois, but I think it had more to do with being German.

Lila Vance

My grandmother called them “soupy taters”… no potatoes where I was raised in NC. No flour or cornstarch just let the taters slow until they thickened.

Lisa M

Had this yummy dish many times growing up. Used real onions instead of flakes, and sometimes mama would add cornmeal dumplings. Never thought about it when I was young, but dishes like this were born out of necessity due to a very lean grocery budget! With three older brothers and me, I still don’t know how my parents managed!


Most of Mama Peggy’s recipes were handed down or discovered from necessity. She used to tell me, “It’s the simplest thing in the world” when I’d ask her how to make something. Once I started thinking about what it was like to grow up as 1 of 11 siblings during the Great Depression, the recipes started making sense.

Jacquelyn Sergi

My “old maid” aunt lived with us for a number of years. She made these potatoes and called them “thickening potatoes.” Delicious! Looked just like your photo!

Era Stacks

My mother always cooked potatoes this way and so have I for over sixty years. We called them potatoes because we thought that was the only way to cook them except for potato salad. All my family love them this way. My children still call me and say “Mama tell me again how to cook those potatoes.”


My Mama was a Stacks, so we should be related. I’m working on family tree stuff, so contact me at, if you don’t mind!

Forrest Roberts Lambert II

That’s all I have ever heard them called in my family.

Patsy Faye

I always call mine ‘thickening potatoes’ and used corn starch to thicken them. Always good.


I grew up eating “Stewed Potatoes” and cornbread…. my daughter cooks her “taters” in chicken broth and calls it “Tater Soup”… but we’ve all added shredded cheese and/ or crisp bacon pieces… chopped green onions… whatever you have handy…. it’s all good…..

Tina Marie

Yum! We grew up calling it Potato Soup! My mother made it just like you did. It is a southern thing. 🙂

Iris moore

I loved these growing up. My mom and her mom, my grandmother, made these and would use corn meal as the thickening. So glad to see this recipe…


I use cornmeal also…my mom made them all the time and used meal or flour at times. .I never mess up using the meal and taste is much better than with flour…mmmmm…

sarah holland

My mother and grandmother always used cornmeal especially when new potatoes started coming in. Boiled whole little round onea

Terenia Sisk-Mumpower

My mom got a recipe from a dear friend who had German relatives. She put pieces of bacon, chopped celery or celery seeds and onions in with the potatoes once they were cooked to a firm but done consistency she would put cornstarch, vinegar and some of the potato “juice” in a small bowl to mix then add to large pot to thicken. Meanwhile she had egg noodles cooking. Some were the base for the yumminess and some were quick fried in butter to crisp up and be a topping. All we ever knew it to be called was sour potatoes and noodles. Still make it in winter and it is delicious!


That sounds kind of like a variation of German potato salad to me. I’ve always loved it, but not many in my family did. Guess it was the vinegar. What you posted sounds yum!


Oh, my Your mention of German Potato Salad made my mouth water, Kevin! Being of German heritage from my Mother’s side of the family, I adore German Potato Salad, and would love a recipe for it! Do you have one? I love it warm, and most restaurants used to serve it that way, but it’s hard to find anyone that serves it warm anymore. I once purchased a canned version that was simply awful. I’ve not seen a recipe for it, but I will start searching now.

Mickie Nabors

Old time thickened potatoes. I like a little onion powder, salt and pepper, butter and the thickening I use meal and flour (half of each). Really good with black eyed peas, cornbread and pork roast. Also good alone.

Beth Elliott

yes. My Mother called it Potatos and Thickening. And she added onions, used evaporated milk (in most milk recipes) and I think she used corn starch instead of flour. Yum.

Imo Gean Waller

My Mother used canned milk & corn starch too. They are called stewed potatoes in my family. Mother had a stroke & moved in with me 2 years ago. Now I cook for her & I cook just like she did!!!

Gina Burnett

My mom used meal also and Velveeta cheese. She called them grit taters…we were from Mississippi.

m l hardy

Grew up on thickened potatoes in Mississippi!


When Granny would say we’re having stewed potatoes, they would always look just like the one’s in the picture. She used canned milk, and no flour. She would also put butter on top when she put it on the table.

Rick Burcher

Why not print all of her recipes in a booklet, maybe like schools or churches put together for fundraisers, and sell them in restaurants, stores, schools, churches, mail order, etc. I’m single & was raised in Georgia. I was raised on this type of food.
Contact me at:
Rick Burcher – 817-469-7037
P.O.BOX 304


We’ve thought about it, Rick. I have lots more recipes from Mama that haven’t been posted yet. We’ve thought about launching a Kickstarter project to try to fund the publication of a cookbook and an upgrade of the web site. I’m sure if we ever get that far, there’ll be some kind of announcement. Thanks!

true southerner

If you are southern and have ate these and even cooked them you know the flour is unnecessary. The water will thicken from the starch in the potatoes.


That’s true. But if you’ve put in too much water and want to thicken them up, flour is the best way to do that. Most old-time cooks can get their stewed potatoes to thicken without using flour, but Mama always tried to write down her recipes so that ANY cook of any experience could get ’em to turn out right.

Elaine McLaughlin

My Mama always used milk and so do I. With lots of pepper and butter. We called them potatoes in cream sauce. Of course my Daddy was from Massachusetts… haha. He loved southern food.


I always use instant potatoes to thicken mine… I fry bacon for grease… then crumble the bacon in also. Yummy

C Austin

That is how I was taught to make them. No milk and flour, just let them cook down till thickness with onion salt and pepper. My mom always called them shanty style potatoes??

C Austin

Meant to say…with onions, salt & pepper 🙂


Yes! I can remember asking my granmda what do you call these potatoes and she said “I don’t know, I guess mom always called them Shanty Potatoes.”
No flour in her recipe either. And she always sliced them.

Jean W

I grew up eating stewed potatoes. I always loved it when my Mom made them just like your recipe except she always used bacon grease in the recipe.

Velma White Griffith

I guess there is two versions of these potatoes. My mother made stewed potatoes. They were always made with bacon grease. She also made creamed potatoes, she used flour and milk to thicken these. She used butter in them. She would also make the creamed potatoes with new potatoes, and fresh peas. She was from North Carolina.

Mary H Felice

Do you have a recipe for old fashioned “stewed tomatoes?
Thoroughly enjoyed the creamed potato recipe!


I always used fresh ripe tomatoes very red boil them in water with butter, salt and pepper then put them in the cook macaroni after drain ing the macro sometime used cook grits or rice use water as desired for thickness u can thicken with the flour or make them like the potatoe recipe with the flour
I did not put onions in them but I guess u could if u like the onion sometimes I use bacon I like butter better


Stewed tomatoes and macaroni are easy. I don’t really have a recipe but you use tomato juice, a can of stewed tomatoes or diced tomatoes if you want smaller pieces, onion or onion powder, salt, pepper, and a little sugar. Mix all that together and simmer until hot and bubbly. Add cooked macaroni and serve.

Marie Bishop

My sweet Granny would boil a quart of home canned tomatoes, add a Tablespoon of butter and one of sugar, and a good pinch of black pepper. Boil slowly for about 10 minutes, then serve hot over a big cat head biscuit. We also, had those stewed potatoes with fried fallback and biscuits. I don’t think we realized that was po folks eats back then! 🙂



Velma White Griffith

Reminds me of Tomato gravy. My North Carolina mother used t make. Have you ever had that? You take about equal parts of tomatoes and milk, mix in a pot, heat on medium heat until it comes to a boil. Mix some flour and milk in a jar and shake well, make like a slurry, not to thick. Gradually add to the boiling tomatoes until it reaches the thickness you like your gravy. Add salt and pepper as desired. We ate this with biscuits.


Fallback? big cat head biscuit.. Please explain. and thankyou for sharing memory.


Lol 😆

Sharon King

My Mom made these and we called them creamed potatoes. We didn’t use new potatoes either, just what ones we had! Yum, delicious!


I always cook extra potatoes. Remove some from pot once they are done and smash them with my potato masher. Then I return the mashed potatoes to the pot with the cooked potatoes. Continue cooking for a while. That’s how I get my thickening.

Shirley Payseno

Thats how I make mine too. My Mom made this for me as a child, and I still make it. Its my “Comfort food”. We called it Potato Soup.


My grandmother used to make these. They were our favorites. She passed away in 2013 and I was afraid they were gone forever. I am making these tomorrow. So glad I found this recipe.


I grew up eating this too but we called it Creamed Potatoes. My mom added a chopped up boiled egg. Has anyone else had it this way? And my mom grew up in Ga. It’s definitely a true southern dish.


My grandmother would make it with boiled eggs as well.


yes my Grandma added boiled eggs and ham, very yummy


I also add boiled eggs. I also cut up an onion and add to the potatoes while they cook. Yum!!!


I add bacon and grated boiled eggs, so yummy!


Yes my grandma made hers like this with chopped egg and ham, soo delicious!!!


My mom makes creamed potatoes but she makes a roux and onions and boiled eggs they are delicious and we are originally from Poughkeepsie NY


We called this ” Tater Soup”!!!!!!!!!!!!!!!

Ronnie Stanfield

My friend you sure know how to stir up good memory’s !!! My mother would cook her stewed potatoes along with black eyed and hot water cornbread. She has since lone gone by 30 years and I still miss her. At a young age I would try to record as many of her recipes as I could .The older cooks usually did not measure their ingredients with conventional measuring devices , mom told me that’s what the good Lord gave you hands for you just have to learn how to use them. Mon could measure out a teaspoon of salt or what ever she need to the exact amount.
Thanks again.


In Texas we called this creamed potatoes and used flour. Now, you can also do the same with English peas. Both recipes had milk, salt & pepper and butter.
Have you heard of stewed tomatoes and elbow macaroni? This is also a Texas dish.


Used to make shells & stewed tomatoes. Thanks for reminding me of those!!!


How did you make the stewed tomatoes & macaroni? My grandma made it when I was a kid too young to pay attention to recipes. Wish I had that recipe now. I’m sure it was simple but I’ve never figured it out. Also had an Uncle who made “ham” salad but used bologna. That stuff was fantastic – can’t find a recipe for that either!


We would take smoked bacon and get a good broth going, add the macaroni, and canned tomatoes, salt and pepper to taste. Cook till macaroni and tomatoes are done. Add tomato juice if you want more “soup.’


My guess about the ham salad would be to grind the Bologna and then add Mayo and sweet relish. Just that simple. Good luck!

Diane Perkinson

The ham salad is ground Bologna, sweat pickle relish and mayonnaise mixed together


When I was a kid, we called them “party sandwiches”. My mother would buy a two pound piece of bologna, and put it through a grinder with sweet gherkin pickles. When it was ready, heaping tablespoons of mayonnaise was added. Put on fresh white bread, cut in quarters. Serve with a side of potato chips… sandwiches!

Linda Dowdy

All ingredients just like fixing ham,chicken or tuna salad. Buy small stick of Bologna grind it coarsely in a grinder stir into other ingredients, that’s it.


I would try making it like potato or chicken salad, my Moma always made ham salad too!


For Bologna salad use stick Bologna (unsliced), sweet pickles, boiled eggs, and mayo or Miracle Whip. Grate the bologna on accordion grater or similar utensil. Chop pickles and eggs. Mix all. Use quantities according to how much you want to make.
You can make sandwiches with this and have everybody guessing.


Mother cooked the stewed tomatoes with spaghetti. Added a little bacon grease and onions to it. That was the only kind of spaghetti we knew when I was growing up.

Bobbi Wright

We have mac and ‘maters about once a week…….I just cook the macaroni and drain it, add a little butter or bacon grease…..then add a can of diced tomatoes , either store or home canned.Let this simmer awhile to blend the flavors…..I like mine with corn bread and fried potatoes.
As for the bologna salad…….I always called it poor man’s ham salad, but now bologna is higher…..I don’t measure anything……I use my small chopper or grinder……..take a chunk of “baloney”, boiled eggs, celery, onions, and either sweet relish or gherkins………run it thru the chopper or grinder………..mix well and add enough miracle whip to make it sandwich spreadable…..season otherwise to taste…….we love it.


My family makes bologna salad…two parts bologna to one part cheese…add sweet relish and mayo or salad dressing…whichever your family likes best…adjust to taste…I usually go to the deli and have them cut me a piece of German bologna and a good American yellow cheese…shred them in processor…very easy to make

Sue Fox

Deejaybee…the recipe for “ham salad”..
3 pounds of baloney
one big box of velvetta cheese
one large jar of sweet pickles
about 1/2 jar of a large jar of Miracle whip…NOT REAL MAYO
run the first three ingredients through a meat grinder’
mix all with Miracle Whip and some pickle juice
Now here is where it gets tricky….my Mother always put onion and eggs in hers…I find it more appealing with “smell” after a day or two if onion ad egg is omitted, you can always cut up an onion and have egg ready to put in a small amount at a time if you like…but walla…there is your recipe. I bought a meat grinder just so I could make this!!


I’m from Wisconsin , and we make the Ham Salad. Need a grinder to do it, Ingredients are : Ring Bologna, onion, dill pickles, mayo! Hope this helps you.


My Mother made Ham Salad out if Bologna…for a family size amount…2-3 lbs of bologna…4 hard boiled eggs…put both ingredients through a grinder. Add 4 Tbsp of Miracle Whip or Mayonnaise and 2 tsp of Marzetti’s salad dressing. Season with salt and pepper. You may have to play around with wet ingredients to find the right combination. When I make this, I don’t use a recipe

Elaine Williams

Your childhood sounds just like mine! My mom had a meat grinder, and would buy chub bologna and grind it herself to make “Poor Man’s Ham Salad”. It’s just ground bologna, pickle relish, boiled egg, mayo and a dab of mustard. Once it’s mixed, no one can tell it isn’t h!am! 🙂
As for the macaroni and tomatoes, I still make that a lot. I’ve tweaked mine a little to make it slightly healthier from moms, but the only difference is that I use macaroni that’s whole wheat with fiber…that way I don’t feel guilty. LOL Boil it til almost tender, drain it, add either fresh diced or two cans of no salt diced tomatoes and heat through. Add sea salt and pepper, and enjoy!

Sondra Collester

My daddy used to make “Poor Man’s Ham Salad” and used those big chunks of bologna. He had a meat grinder that attached to the counter top and he would grind all the bologna through it then add mayo, and pickle relish, salt and pepper. It was wonderful!


Chopped bologna,mayo,salt and pepper.

Audrey Mitchell

My Southern family has made a version called “Dunbar Pie”. There was never measured amounts, it was learned by sight at my mother’s side, so I can’t help anyone with that, I can only explain the ingredieints and the steps taken. 🙂 Boil elbow noodles al dente, drain, return to pot and set aside. In a large frying pan, saute finely chopped onion and minced celery in bacon grease until tender, add a can of stewed or chopped tomatoes and cook down a little…add salt, pepper, and a pinch of sugar (sugar optional..some did, some didn’t). Now pour sauted mixture in with macaroni, and add a generous portion of grated cheese, mix until combined, pour into greased casserole dish and bake uncovered @350 until bubbly..allow to set up before serving. This is one of a zillion casseroles expected every Thanksgiving 😀

Linda Leonard

Grind bologna ,cheese , sweet pickles and stir in mayonnaise.


We call that Po’ man’s stew in SC!


Yep with some chili powder. Mom called it Texas Goulash (I think that’s how you spell it )


I grew up knowing them as creamed potatoes, too, in Arkansas!

kitty Donovan

That is always what my family called them as we used milk in them instead of water

Rita G.

I’m sorry Sweetie, but stewed tomatoes with macaroni is not a Texas dish. I have my Grandmother’s cookbook and she was cooking this in the early 1900’s. I cook them now with onions and lots of butter, pepper and salt!!! YUMMIE! PS: I love Texas but ya’ll can’t claim this one!


Here in North Carolina our family always called it maters and noodles, lol. We grew up on that and stewed taters.. love southern comfort foods

Tonya Paris

We call it mac n maters and it’s one of my favorites! !
The potatoes are just like my moms potatoe soup! Soooo good! -from TX


Wilma I was raised on nice and juicy home canned tomatoes mixed with elbow mac and some sugar, hot or cold, not sure that is the way you had it but it was tasty, simple and cheap to make for a big family.


Same here from Louisiana. Grew up on these and also called them creamed potatoes. My granny, mawmaw, and moma and daddy always made these. I learned to cook them at a young age and I make them for my family!


Macaroni and tomatoes, oh my, yes, I was raised on that dish, along with this one


Yes creamed potatoes and creamed English peas here in Texas. Yummy


My mom used to make stewed tomatoes and elbow macaroni a lot.. She would add bacon.. She was raised in Illionis.. but, she never learned to cook until she got married and moved to Tucson Arizona. 🙂

Shirley Payseno

Wilma, my Mom use to make creamed peas for me. She is gone now, and I tried once to make them, but they didnt taste the same as hers. Maybe because she added “love” to hers?


I grew up knowing it as “macaroni and maters” lol. My SC Mom has always been a country bumpkin. I love those simple dishes.

Angela Hampton

When I saw this post with the English Peas, it reminded me of a family country style restaurant in Jacksonville Fla It was very family oriented, known for their hospitality, sitting around the table and they brought out your food as you needed more. I loved it. They were known for their Fried chicken and they served creamed peas. It has been a long time since I have ate there and always wondered how they made those. I don’t know if they are still in business. Now that I have an idea I will have to try them. Thanks

Teresa Dawson

Hi there! Mother did stewed tomatoes and rice. We live in the coastal area of North Carolina Loved loved stewed potatoes with real onions. Yum.


Its also a KY. & TN dish we call it tomatoes n mac. Salt n pepper added to taste. Yum. 🙂


We also knew them as creamed potatoes. And yes stewed tomatoes and macaroni also. I was raised in Georgia by a Tennessee mountain grandmother. Love this kinda of comfort food.


Finally, somebody else has known them as creamed potatoes! My grandmother made them all the time. I haven’t had them in years. We lived in Florida. And yes, I’ve heard of stewed tomatoes and elbow macaroni. Haven’t had that in a long time either. My husband hates that combination. But I love it.


One of my late husband’s favorite meals was tomatoes over crackers. He especially liked his Granny’s canned tomatoes from her garden. When our children got a little older we started having tomatoes over macaroni. I like mine heated but he preferred his right out of the jar at room temperature. Now that is some good eatin’!


We call these wonderful potatoes race horse potatoes in Oklahoma.

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