This southern potato salad recipe is very versatile. You can easily omit or add ingredients to make it your own. My husband absolutely can not stand mustard, but I put mustard in deviled eggs, baked beans, and potato salad for many years without him even noticing! So if you have someone who doesn’t like one of the ingredients (except potato, you have to leave them in for it to be potato salad), you can easily omit them and more of something you prefer in its place.
Easy Southern Potato Salad Recipe
- 6 -8 russet potatoes (sliced and boiled)
- 3 hard-boiled eggs
- 1 yellow/white onion, diced
- 3-4 regular sized pickles, diced
- 3/4 cup mayonnaise or salad dressing (the kind that looks like mayo but is lighter)
- 1/2 cup mustard
- 1/2 teaspoon of each garlic and onion powders
- Salt & Pepper to taste
- Juice of half of a lemon
- Paprika to top
Start by cleaning, skinning, and slicing your potatoes. In a large saucepan, fill 2/3 full of water. Bring water to a slow boil (right as the water starts bubbling). Salt your water (about one teaspoon will be plenty). Add in your sliced potatoes. If you have a smaller pan, you can either use two pans or just put your can in the pan and repeat after the first round is done. While these are cooking, go ahead and peel your onion and dice it up, as well as dice your pickles and hard-boiled eggs.
Cook the potatoes until they are just starting to get soft and break when poked with a fork. Drain in a strainer and rinse briefly with cold water. The cold water will stop the cooking process. (If you leave the potatoes hot, they will continue cooking and become mushy.). Toss into a large mixing (or serving) bowl. Add in the pickles, eggs, and onions. Set aside for now.
In a smaller mixing bowl, mix mustard, mayonnaise, onion powder, garlic powder, salt & pepper. Gently toss this in with your vegetables, making sure to mash about two-thirds of the potatoes. Leave some potato pieces in chunks, as this adds more texture to your dish. Squeeze Lemon over potatoes and place in the fridge for at least 30 minutes. This is one of those dishes that develops more flavor the longer you allow it to set and cool.
Wow, this sound just like how my mom used to make it! Finding a good potato salad in the North is a pain. Way too much mayo! Thanks for the awesome recipe
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