A simple recipe for potato salad done the Southern way with mayonnaise, a little mustard, a bit of pickle relish and boiled eggs.
Now, this is a recipe that will likely start a riot. Just like with cornbread dressing, macaroni & cheese and sweet potato casserole, every Southerner has their own version. And if yours doesn't taste like ours, we probably won’t like it.
We’re awesome like that.
This is how I like my potato salad. I talk about this in the recipe, but I like mine where you start with large cubes of cooked potatoes then mix the crap out of it until you’re left with cubes half the size of what you started with because the outer sides have “mashed” into the salad. I really hope that makes sense.
Half of you are nodding your heads dramatically, mumbling something like, that’s right, gurl… mmmm-hmmmmm... that. is. right. The other half are spitting on the floor.
I also like mine warm so I make it at the last minute so I don’t have to put it in the refrigerator.
I also don’t like a lot of tangy mustard taste.
Or celery.
And I dang sure don’t like bell peppers in it.
Sometimes I like onion but I don’t usually add them because that is truly something that not everyone agrees on.
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Southern-Style Potato Salad
Ingredients
- 6 medium russet potatoes
- 6 boiled eggs, peeled & chopped
- 1/3 cup sweet pickle relish
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon onion powder
Instructions
- Peeled and cut potatoes into 1-inch cubes.
- Boil potatoes in liberally salted water for 15 minutes or until tender.
- Drain potatoes then gently rinse with cold water. Drain thoroughly.
- Add the potatoes and chopped boiled eggs to a mixing bowl; set aside.
- Combine relish, mayonnaise, mustard, salt, pepper and onion powder in a small bowl then stir until thoroughly combined.
- Set aside 1/3 cup mayo mixture.
- Add remaining mayo mixture to potatoes then gently fold until all ingredients are thoroughly combined.
- Taste for seasoning. Add more salt or spices to reserved mayo mixture if desired.
- Add reserved mayo mixture to potatoes.
- Refrigerate until ready to serve.
Notes:
- Substitute 1 teaspoon yellow mustard for dijon if desired.
- I like my potato salad on the “mashy” side so I get a little rough with it when stirring everything together but if you like a firmer texture, go easy.
- I don’t like “soupy” potato salad (like the kind in the grocery store delis – blech!) so I don’t go hog-wild with the mayo. If you like yours creamier, feel free to add more mayo as needed.
- We set aside the 1/3 cup of mayo mixture so that we can add more seasoning if desired. This way the spices will get blended throughout the potato salad evenly.
I make my potato salad just like this; however, I add crumbled, fried bacon...over-the-top!
ReplyDeleteyummy
DeleteI marinate my potatoes in oil vinegar and green onions while they are hot. I could eat it like that, but then I add mayo and eggs, it is devine! I also like the half whole/ half smashed potatoes too.... YUM.
ReplyDeleteThat does sound good! I "marinate" my hot, cooked chicken for chicken salad similar to that.
DeleteI love to marinate the hot potatoes in italian dressing but the vinegar sounds really good
DeleteYou speak the words my belly likes to hear! Throw in a lil bacon and this is perfection!
ReplyDeleteI'M W\YOU. My kind of potato salad.Just like my Granny always made it here in Tn.
DeleteOK, I'll go along with the non-mushy potatoes. I add sour cream, both mayo and salad dressing, several shots of dried dillweed, onions,S/P, hard boiled eggs, chopped celery, scant tsp sugar. Put in bowl and a small tomato "rose" in center. Before covering, drape a small celery heart over top. Why celery? I don't know, just because my girlfriend's mother did it when we went on picnics. These quantities are for five# potatoes, oh yes, skin on, preferably. Sorry, must be cold out of fridge. I just discovered this site and am having a ball reading, and probably will be copying.
ReplyDeleteI'm glad I know this. If you ever invite me to a picnic once we move down there this summer, I'll make sure to NOT make my version for you. ;)
ReplyDeleteJust tell me it's something else like Cold Potato Summer Medley and I'll prolly love it!
Delete{{DROOL}}
ReplyDeleteO.M.G. Girl, you are my potato salad kindred spirit! Yes. Yes. Yes.
ReplyDeleteI like several different types of potato salad. It's like a mood, depends on what sounds good, and that's what I like that day. But I'm definitely in agreement with you...."And I damn sure don’t like bell peppers in it." BEST line in your post ever! =)
ReplyDeleteI make mine kind of like that , but I remove the yolks from the boiled eggs and mash them with the mayo and mustard. I don't like the taste of the yolks on their own in the salad. The yolks give the mayo mixture a thicker blend.
ReplyDeleteme too and also add onion & celery. Did you know if you have FRESH eggs and put a tablespoon or so of baking Soda in the water and then boil them. shells slide off easily.
DeleteAwesome idea to blend the yolks in! Will be trying that next time! I also add onion and celery, Gramms made it like that lol.
DeleteI'll try that fresh egg trick too, thanks!
Add 1/4 cup olive oil to water when boiling eggs and shells come right off
DeleteI add green olives, sliced to mine.
ReplyDeleteI take the pickle relish and 5 to 10 green olives and blend them together. Then, everything else is the same as above.
DeleteI love potato salad...but so far only mine because most people put too many things in it that I dont like ...onions,celery,bell peppers etc...I like my potatoes like you do...mine is a cross between devilled eggs, egg salad, and potato salad...lots of eggs,bacon,potatoes,mustard,miracle whip,sour cream,mustard, and a little bacon grease...also salt,pepper,lemon pepper,and garlic salt! I also like to mix the dressings with the potatoes while the potatoes are warm they soak up the flavors more. Mmmm...now I cant get potato salad off my brain...
ReplyDeleteMy ex mother-in-love always made her just like this, but added pimento to hers. YUMMY
ReplyDeleteI make mine almost the exact same way you do except we like dill pickle instead of sweet. Sometimes I add a tablespoon or two of sour cream. I always have a few chopped onions, celery & olives in a little bowl in case someone likes crunch. I've also added cucumber a few times.
ReplyDeleteI make mind with potato's, mayo,eggs and sweet relish, salt & pepper...can't stand relish... Lovey Lyn & yes that's my real name...lol
ReplyDeleteI meant i use salad cubes, because i don't like relish.
ReplyDeleteI make several different pot. salads.But one that is surprisingly good,is Italian Pot.salad.I put in it,helman's mayo..small cut celery,green olives and italian seasoning(the dry stuff)....go easy on italian seasoning.You won't believe how good it is until you try it!
ReplyDeleteThis is very similar to how I make mine ( (I grew up adding celery too). Been reading where I have been making it all wrong because I boil my potatoes. Well I tried the other ways, & I like the way that I was taught to make it. I guess us southern girls have to stick together!
ReplyDeleteI call mine mashed potato salad cause the taters get mashed and I dont do it on purpose. I'm just not a good cook. I was brought up using Mayo and only Mayo in potato salad, so I dont really like it with mustard...but I do sometimes put a tinge of spicy musard in for some kick. Never use relish cause I dont care for it. Bell pepper, onion, celery--all depends on what my mood is and what I have. I put lots and lots and lots of black pepper...just cause I like black pepper. I tell everyone, my cooking is an acquired taste and I'm just about the only person who has acquired it so far....
ReplyDeleteThis was too funny. You sound like me I only cook for myself so I make it the way I like it..
Deleteat least you try
DeleteMy mother added celery seed and pimentos to her salad. Topped with paprika.
ReplyDeleteFresh tomatoes are a good addition to potato salad as well.
ReplyDeleteFor 4th of July we made red, white, and blue potatoe salad. Same recipe but put some red onion, and some Kraft chunky blue cheese dressing and you can also add a little blue cheese crumbles. It was really good, but you must like blue cheese, obviously.
ReplyDeleteI "discovered" you could also add some Hidden Valley Ranch Dressing and it tastes really good! I ran out of mayo one summer day when making my son's favorite thing...potato salad. Now he doesn't like it any other way. I also add garlic chives chopped fine, salt and black pepper and a little dried parsley along with the chopped hard cooked eggs and mayo. So I don't just use the ranch dressing but add some along with the mayo. It's different but definitely good!
ReplyDeleteI use peeled potatoes, hard boiled eggs, onion, Hellman's mayo, and celery seed, and that is it! Can be served warm or cold. Heaven!
ReplyDeleteI love the idea of this recipe and want to try it just the way it is written! In the past, I have marinated my cooked potatoes in a little sweet pickle juice, added a spoonful of prepared ranch dressing, a small amount of chopped pimento-stuffed green olives and a sprinkle of celery seed to a recipe very similar to yours.
ReplyDeleteMine is similar, except I melt about 1 1/2 TBS of butter, and stir it in. Makes it very creamy.
ReplyDeleteI add chopped celery,chopper sweet onion and use dill relish .otherwise the same LOL
ReplyDeleteThe real secret to Potato Salad is mix the dressing in while potatoes are hot from boiling. The dressing incorporates into the outer layers of the potatoes making it oh so creamy when chilled. Might need a bit more dressing, but this step makes it so worth it!
ReplyDeleteMs. Mandy,
ReplyDeleteI have to say that this is the closest to my Grandmothers from Charleston, S.C. that I have ever seen. Thank you for introducing the world to "mashed" Potato Salad. We always loved it warm just mixed on Christmas. She never did Mustard, and added some onion. But as you said, it is all your preference and if your Mamma or Grandmother didn't make it we probably won't like it. Truth be told though, my Mother makes HORRIBLE potato salad.
That may be "Southern" potato salad as in South Carolina, but that is NOT the way we do it in the South, as in Texas. lol Mashed potatoes, ickles, celery, onion, boiled egg, Mayonaise, LOTS of mustard and even a splash or two of vinegar or pickle juice. That's how we roll.
ReplyDeleteI think I could eat yours, if the potatoes are cooked through but firm enough to hold shape. and yes to pickle juice no to straight vinegar. Our neighbor gave us some of her deviled eggs last Thanksgiving time because "no one [at her get together] touched them. I cannot think of anyone that doesn't like deviled eggs, but one taste of hers and...well I could see why they seemed untouched. They were sweet and to be honest, after reading this recipe above, I think I know what she did to them :( They were awful, none of my kids liked them not even my Aussie husband (who eats almost anything). Potato salad and deviled eggs should NOT be sweet! Potato salad should not be mushy..blllleck!
DeleteIm from Tx and I add bacon crumbled and stir in alittle bacon grease also.
DeleteSounds like my Mama's, and what I attempt. Difference is mash egg with a fork, and use sweet salad cubes. ( I leave the pickles out of part for my brother). Also, use enough yellow mustard to color it, and get a little tang.
ReplyDeleteI make mine just like this! Perfection! Warm potato salad is the BEST. :)
ReplyDeletewith the potato salad recipe
ReplyDeleteThis was great! I did add celery because I like the crunch, otherwise it was perfect!
ReplyDeleteFound you via Pinterest. This has become a weekly meal in our house. thanks for the recipe.
ReplyDeleteMandy, I absolutely love your Easter recipes posted above. I make all of them a recipe or two at a time (except on Easter I do the whole shebang), and my family and in-laws think I'm the best thing since white bread 🤣🤣🤣. Do you have a recipe for bread pudding? My Dad loves that stuff but "hasn't had good bread pudding in years". Thanks for making me a kitchen rock star, I owe you one ❤️❤️❤️
ReplyDeleteLOL well I'm glad to hear that! I don't have a recipe for bread pudding, though. Sorry! Happy Easter!
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