Old Fashioned Southern Style Potato Salad

Each Southerner loves their potato salad recipes so much so that you will see it served at any gathering imaginable, potlucks, holidays, family reunions, graduation parties and the list goes on.

POTLUCK POTATO SALAD

Family gatherings just aren't the same without Mama's potato salad, which includes cubed potatoes, chopped onions, diced dill pickles, chopped boiled eggs, and mayonnaise with a little touch of mustard. 

The secret to my Mom's potato salad is how you cook the potatoes.  She always said you have to cook them with a tablespoon of salt in the water.  

Another tip she had was to start with them in cold water.

She told me you can never get the right flavor in the potatoes if you don't.

She is correct.  It makes all the difference in the overall flavor of the potato salad.

Although her recipe called for Miracle Whip Salad Dressing, you can also use mayonnaise.  I started making it with mayonnaise after I married.  Sometimes, I will make it with the Miracle Whip just to go down memory lane.

I have had this recipe in my head for years. I am just now getting it written down on paper.

I remember my mother would make potato salad from Easter on through to Labor Day.

It is so funny, and it reminds me of the old tradition of when you would NOT wear white clothes or shoes before Easter and stop wearing them on Labor Day.

Today that seems so silly, but I can't help but think of those days.  (grins)

Even though I keep on making potato salad all year long, I still remember those days gone by like they were yesterday.

This weekend, I decided to make Mom's Potato Salad recipe, and maybe I could capture some of the smiles she would be giving me if she were here today. 

I remember her always smiling when she saw everyone enjoying the food around the dinner table.

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR SOUTHERN POTATO SALAD

Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Southern Potato Salad and similar recipe ideas you can have.

You can also scroll down to the bottom, where you will find a full printable recipe card with the amounts of the ingredients, complete instructions, and notes.

TIPS AND TIDBITS TO PREPARE THE BEST SOUTHERN POTATO SALAD

Potatoes.  Russet Potatoes are preferred in this recipe, but Yukon Gold may be substituted.  Always start the potatoes in cold water.  Warm water will make the potatoes gummy.  Be sure not to overcook the potatoes.  They should be cooked only until fork tender.  That is, when you stick the fork in a potato cube, it will only separate in half and not fall apart.)

 

Let the potatoes cool.  Let the potatoes cool completely before adding any of the vegetables or dressing.  This will help keep the potatoes from breaking down and being mashed too much.

Onions.  We love onions in our potato salad, but a great substitute is celery, or just leave them out.

Mayonaise.  This recipe calls for Miracle Whip Salad Dressing like my mother used, but we prefer mayonnaise.  Use quality mayonnaise.  

Make ahead.  You can make this recipe a day ahead, and it tastes even better the next day.

Leftovers.  Store leftovers in an airtight container for up to five days.

WHAT YOU NEED TO PREPARE SOUTHERN POTATO SALAD

Russet potatoes
Salt for potatoes
Dill pickles or dill relish
Onion
Miracle Whip Salad Dressing or Mayonaissae
Mustard
Boiled eggs

Salt and pepper to taste
Paprika

HOW TO PREPARE SOUTHERN POTATO SALAD

In a large stockpot, add potatoes and fill with enough cold water to cover just over the top of the potatoes. 

Cook the potatoes on medium-high heat just until fork tender. (When you stick the fork in a potato cube, it will only separate in half and not fall apart.) 

Drain potatoes well and pour them out onto a large cookie sheet or two.

In a large mixing bowl, gently mix cooled potatoes, diced dill pickles, and diced onion. In a small bowl, stir together salad dressing/mayonnaise and mustard; mix well. 

Pour the salad dressing mixture over the potato mixture, gently mixing thoroughly. Add salt and pepper to taste. 

I start off with a teaspoon of each and taste to see if more is needed.

Fold in diced eggs last to avoid mashing them too much; mix lightly but thoroughly. 

Transfer to a serving bowl and garnish with paprika. Refrigerate until it is time to serve.

WHERE YOU MAY SEE THIS RECIPE

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Author: Kay Little

Southern Potato Salad

Family gatherings just aren't the same without Mama's potato salad, which includes cubed potatoes, chopped onions, diced dill pickles, chopped boiled eggs, and mayonnaise with a little touch of mustard. 

Prep time: 10 MinCook time: 15 MinInactive time: 10 MinTotal time: 35 Min

Cook modePrevent screen from turning off

Ingredients

• 5 pounds russet potatoes (peeled, washed, and cubed 1/2-inch)
• Enough cold water to cover potatoes in a large stock pot
• 1 tablespoon salt to cook potatoes
• 1/2 cup dill pickles, diced
• 1 onion, diced
• 2 cups Miracle Whip Salad Dressing (I use mayonnaise)
• 1/4 cup mustard
• salt and pepper to taste
• 6 boiled eggs, diced
• paprika

Instructions

1. In a large stockpot, add potatoes and fill with enough cold water to cover just over the top of the potatoes.
2. Cook the potatoes on medium-high heat just until fork tender. (When you stick the fork in a potato cube, it will only separate in half and not fall apart.)
3. Drain potatoes well and pour them out onto a large cookie sheet or two.
4. In a large mixing bowl, gently mix cooled potatoes, diced dill pickles, and diced onion. In a small bowl, stir together salad dressing/mayonnaise and mustard; mix well.
5. Pour the salad dressing mixture over the potato mixture, gently mixing thoroughly. Add salt and pepper to taste.
6. I start off with a teaspoon of each and taste to see if more is needed.
7. Fold in diced eggs last to avoid mashing them too much; mix lightly but thoroughly.
8. Transfer to a serving bowl and garnish with paprika. Refrigerate until it is time to serve.

Notes

Potatoes. Russet Potatoes are preferred in this recipe, but Yukon Gold may be substituted. Always start the potatoes in cold water. Warm water will make the potatoes gummy. Be sure not to overcook the potatoes. They should be cooked only until fork tender. That is, when you stick the fork in a potato cube, it will only separate in half and not fall apart.)

 

Let the potatoes cool. Let the potatoes cool completely before adding any of the vegetables or dressing. This will help keep the potatoes from breaking down and being mashed too much.

Onions. We love onions in our potato salad, but a great substitute is celery, or just leave them out.

Mayonaise. This recipe calls for Miracle Whip Salad Dressing like my mother used, but we prefer mayonnaise. Use quality mayonnaise.  

Make ahead. You can make this recipe a day ahead, and it tastes even better the next day.

Leftovers. Store leftovers in an airtight container for up to five days.

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Creamy Baked Mashed Potatoes

Ultra Crispy Smashed Potatoes

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