January 2, 2013

Southern Style Potato Salad

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.


Southern Style Potato Salad
6 medium russet potatoes*, peeled & cut into 1-inch cubes
Salt
6 boiled eggs, peeled & chopped
1/3 cup sweet pickle relish
1 cup mayonnaise**
1 heaping tablespoon Dijon mustard
3/4 teaspoon salt
3/4 teaspoon black pepper

Boil potatoes in liberally salted water for 15-20 minutes or until tender. Add potatoes to a colander and gently rinse with cold water. Drain thoroughly.

Add the potatoes, chopped boiled eggs and pickle relish to a mixing bowl; set aside. Combine mayonnaise, mustard, salt and pepper in a small bowl and whisk until thoroughly combined. Add mayonnaise mixture to potato mixture and gently fold until all ingredients are thoroughly combined. I like mine on the “mashy” side so I get a little rough with mine but if you like a firmer texture, go easy. Refrigerate until ready to serve.

*I like starchy potatoes for potato salad because I like smooshy, mashy potato salad (where it’s like a cross between chunky mashed potatoes and potato salad). If you like firmer cubes that will keep their shape better, use 8-10 medium Yukon Gold or red potatoes and cut into 3/4-inch cubes.

**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.

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27 comments:

  1. I make my potato salad just like this; however, I add crumbled, fried bacon...over-the-top!

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  2. I 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.

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    1. That does sound good! I "marinate" my hot, cooked chicken for chicken salad similar to that.

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  3. You speak the words my belly likes to hear! Throw in a lil bacon and this is perfection!

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    1. I'M W\YOU. My kind of potato salad.Just like my Granny always made it here in Tn.

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  4. OK, 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.

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  5. I'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. ;)

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    1. Just tell me it's something else like Cold Potato Summer Medley and I'll prolly love it!

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  6. O.M.G. Girl, you are my potato salad kindred spirit! Yes. Yes. Yes.

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  7. I 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! =)

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  8. I 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.

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  9. I add green olives, sliced to mine.

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    1. I take the pickle relish and 5 to 10 green olives and blend them together. Then, everything else is the same as above.

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  10. I 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...

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  11. My ex mother-in-love always made her just like this, but added pimento to hers. YUMMY

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  12. I 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.

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  13. I 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

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  14. I meant i use salad cubes, because i don't like relish.

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  15. I 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!

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  16. This 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!

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  17. I 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....

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    1. This was too funny. You sound like me I only cook for myself so I make it the way I like it..

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  18. My mother added celery seed and pimentos to her salad. Topped with paprika.

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  19. Fresh tomatoes are a good addition to potato salad as well.

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  20. For 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.

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Hi there! While I'm not able to respond to every comment, I try hard to answer any questions that haven't been addressed in the post, recipe or in other comments. And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y'all! - Mandy

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