A staple at summer holiday tables, this classic salad holds memories with family and friends. Here’s my classic southern potato salad recipe.
Growing up, my sweet Mama would make this classic southern potato salad for every summer holiday, and she would make it to bring to every summer swim meet for my sister and I to snack on in between events. For me, this potato salad defined summer.
And it still does to this day.
I follow in Mama’s footsteps and make this classic for every summer holiday and then some. I make it to snack on at the beach, and well, I make it just to snack on. It’s summer comfort food at its finest.
I have to admit, I have tried to “dress” it up and add ingredients like a little sweet relish or some celery for crunch, but changing up the recipe almost ruined a classic.
Hey, if it ain’t broke……
Classic Southern Potato Salad Recipe
It’s an easy recipe to make. The most time consuming part is peeling the potatoes. And speaking of potatoes, I prefer to use golden or yellow potatoes because of their creamy texture. They do cook quicker, so be sure to keep an eye on the pot so the potatoes don’t become mealy. Red potatoes pass the test too and are a bit firmer, but certainly aren’t as creamy.
Classic Southern Potato Salad
- 1 large stock pot
- 8 medium sized yellow or golden potatoes
- 6 hardboiled eggs peeled
- 1 cup mayonnaise
- 1 tbsp yellow mustard
- 1 tsp whole grain mustard
- 2 tsp onion powder
- 1 tsp coarse salt
- 1/2 tsp freshly ground black pepper
- Fill a large stock pot halfway with water. Peel the potatoes, cut in half and add to the pot.
- Place pot on high heat and boi potatoes until tender. Drain and cool.
- While the potatoes cool, make the dressing.
- In a small bowl, add mayonnaise, mustards, onion powder, salt and pepper. Stir to combine. Set aside.
- Once potatoes are cool enough to handle, cut into 1/2 inch cubes and add to a large bowl.
- Dice the hardboiled eggs and add to the potatoes.
- Pour dressing over potatoes and eggs. Mix thoroughly. Can be stored in the refrigerator for up to four days.