Southern Style Potato Salad

Nothing quite says summer like a cookout with burgers, potato salad and baked beans, and of course watermelon for dessert.  I know there’s this stigma about potato salad with mayo, but I promise this isn’t your basic run of the mill potato salad.  It has great flavor and is very fresh tasting! I love me some potato salad, especially the kind you buy in those little containers from the deli at the grocery.  I could eat that stuff by the spoonful.  Something about it just takes me back to childhood and summer.  This has the flavor of that potato salad but it’s so much better because you made it from scratch! It’s a bit of a process because you have to boil the potatoes and eggs, but it’s worth it, I promise! I think next time I will boil the potatoes a tad longer because I like my potatoes a bit softer in the salad, but Adam loved them with a slight bite to them.  This is great for all the summer cookouts coming up! This recipe makes a TON, so definitely feel free to half it if you are just making it for a small gathering.

Southern Style Potato Salad
Source: What’s Cookin’ Chicago, originally on Food.com
Makes a HUGE amount so half or quarter the recipe if making for a smaller crowd

Ingredients:
1 5 lb. bag yukon gold potatoes, peeled, cooked, then diced
6 eggs, hard boiled and chopped
2 cups sweet onions, finely chopped (approx. 1 1/2 large onion)
1 cup celery, finely chopped (approx. 3 stalks)
3/4 cup pickle relish
1/4 cup Italian flat leaf parsley, finely chopped
1 1/2 cups Mayonnaise
2 tbsp. yellow mustard
1/4 cup milk
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 tbsp. sugar

Directions:
Peel potatoes and place in a large pot.  Cover with water and place over high heat and bring to a boil.  Boil for approximately 20 minutes, until fork tender (or a little longer if you like your potatoes softer).  Drain potatoes and allow to cool to room temperature.  Dice potatoes and place in a very large bowl.

Meanwhile, place eggs in an even layer in a medium sized pan.  Add cold water, covering eggs about 1 inch above with the water.  Bring eggs to a rolling boil, then remove from heat and cover the pan.  Allow eggs to set for 13 minutes.  Drain the water and let eggs cool slightly so you can touch them.  Peel eggs and chop them, then add them to the bowl with the potatoes.

Add the finely chopped onion, celery, parsley, and relish to the potatoes.  Gently stir until incorporated.

In a separate small bowl, stir together the mayo, mustard, milk, salt, pepper & sugar until combined.  Add to the potatoes and stir to fully coat the potatoes.  Cover with plastic wrap and refrigerate for several hours or overnight to allow flavors to marry.

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    Comments

    1. Yum! I love a good southern potato salad! Might have to make this for a cookout this weekend!

    2. This just made me so hungry for a good summer cookout with home-made potato salad!
      Alyssa recently posted..Barbados-Part 1My Profile

    3. beautiful pictures!! this reminds me so much of a great cookout. love this!!
      Julie @ Table for Two recently posted..Strawberry Rhubarb Crumb BarsMy Profile

    4. You know what would go extremely well with this recipe is a recipe for making homemade mayo. If you grow your own eggs, fresh mayo is an amazing ingredient for potato salad. But not enough people know how to make mayo from fresh eggs.
      Bill Brikiatis recently posted..Planting Potatoes in FallMy Profile

    5. Found out about your blog via Pinterest. I did not know that potato salad with mayo had a negative stigma. How else would you eat it?! This looks great by the way! I am definitely going to try it.

      • It doesn’t have one for me, but some people don’t like mayo or don’t like that you can’t leave it out and it has to be refrigerated. I’ve seen some versions with an olive oil vinaigrette. I bet bacon bits would be AWESOME in this! Hope you enjoy it!

    6. Oh and I’ll add some bacon bits too. Yum!

    7. Glynda Anderson says:

      This is the same way I make mine. Great recipe. The only thing I might add, depending on the mood and the crowd is some finely chopped green onion, maybe a little olive chopped. But even if I dont’ have those two things, I always add a teense of vinegar, and I saw on TV the other day that someone added a teense of apple cider vinegar and so I did that last time and it was good. I sometimes add a little cayenne if no grand kids are going to be here.

      I LOVE the bacon idea. I have a friend that does that too Sashana, and it is fabulous. She fries it and pats it dry and crumbles it in the potato salad and I really try not to pick out bacon when I am dipping mine out of the bowl. LOL No really, I try hard!!!

    8. I love the Southern style Salad goodness that a potato salad stands for, but much prefer—from the way it tastes to the way I feel after eating it.Each day, a new salad to inspire your taste buds and nourish your body. Eating vegetables has never been so delicious! Thank you so much for sharing amazing and Delicious Potato Salad.

    9. I hardly leave a response, however i did some searching and wound up here Southern Style Potato Salad –
      Macaroni and Cheesecake. And I actually do have a
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      Could it be just me or does it appear like some of
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      Would you list of the complete urls of your shared pages like
      your Facebook page, twitter feed, or linkedin profile?
      tropical shakelogy recently posted..tropical shakelogyMy Profile

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