The Very Best Southern Potato Salad Recipe (IMHO)
Every family gathering seems to come with an unspoken request: "Hey, Pam, you bringing the potato salad again?" It's become a tradition, a dish folks seem to enjoy. This year, I figured it was high time I shared the magic (well, maybe not magic, but the recipe at least!).
Here's the thing, I don't do anything fancy. No peeling a million potatoes, no special gadgets. I just keep it simple. Unlike some folks, I don't mind the red skins on those spuds. In fact, I think they add a bit of color and flavor! So I boil them whole, skin-on, and let the good times roll. It might seem like a small thing, but those little red flecks seem to be a hit.
Now, with this recipe written down, hopefully everyone can enjoy a taste of what makes our family gatherings just a little bit tastier.
For all family events, I am always asked to bring the potato salad. Wanting to share my recipe, I finally put pen to paper and wrote down the ingredients and amounts that I used. I really think boiling the red skinned potato’s whole with the skin on is what makes my salad a little different from everyone else’s.
- 3 lb bag of Red Skinned Potato's
- 12 Eggs boiled
- 3/4 c. mayonnaise
- 3/4 c. sweet relish
- 2 tsps. Grey Poupon
- 1/2 tsp. pepper
- 1 tsp. salt
- 1 tsp. celery seed
- 1/2 tsp. dill
- 1/2 tsp. smoked paprika
- 1 tsp. garlic salt
- 1/4 tsp. onion powder
- Rinse potato’s under running water to clean. In a large pot, put potato’s and cover with water. Bring to boil and cook until tender. Peel and cut into 1-2″ pieces putting into a large mixing bowl.
- In another pot, boil eggs following directions on my recipe for 12 minute Eggs in How To; peel, chop and add to mixing bowl.
- Add rest of the ingredients and stir until well combined. Put in serving bowl and sprinkle with smoked red paprika.
