Southern Potato Salad Recipe
June 12, 2016
Your family will love this mouth-watering recipe for Southern Potato Salad. Be sure to include it at any picnic. Serve the potato salad cold and keep it refrigerated since it contains mayonnaise and can spoil if left out too long.
This recipe makes quite a lot (serves 6-8). If you want a smaller portion just half the ingredients. To adjust yield, allow 1 large potato per person in the recipe. It's better to make too much than to run short...especially if the one who wants more is your sister's six year old with nerve shattering vocal cords.
Southern Potato Salad
Yield: 6-8 servings
- 8 Large (or 10 medium) potatoes
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup chopped celery
- 1/4 cup chopped onion (red onion adds a lot of color)
- 2 teaspoons sweet pickle relish
- 1 teaspoon mustard
- 1/4 pound cooked bacon, crumbled
- 3 hard boiled eggs, sliced
- 1 teaspoon celery seed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dill weed
- 1/4 teaspoon paprika
- salt to taste
- black pepper to taste
1. Peel potatoes and cut into large bite sized chunks.
2. Boil potatoes until a fork pushed in a potato goes in with a slight resistance (about 15-20 min). Do not over cook. Set aside and allow to cool.
3. When cool add all other ingredients, except eggs and paprika, to the potatoes and mix thoroughly. Mix gently to avoid breaking up potatoes (we don't want mashed potatoes). Add salt and pepper to taste as you mix.
4. Garnish top with sliced boiled eggs and sprinkle lightly with paprika.
5. For variety, try using small red potatoes instead of regular potatoes and leave the skin on. Also, use red onions instead of regular onions.