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.
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
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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