This simple and easy. Southern Potato Salad Recipe is very versatile. You can easily omit or adds ingredients to make it your own. My husband absolutely can not stand mustard, but for many years I put mustard in deviled eggs, baked beans, and potato salad without him even noticing! So if you have someone who doesn’t like one of the ingredients (except potato, you kinda have to leave them in for it to be potato salad), you can easily omit them and more of something you prefer in its place.
Southern Potato Salad Recipe
What You Need:
- 6 -8 russet potatoes (sliced and boiled)
- 3 hard-boiled eggs (Click link for the easiest hard-boiled egg recipe ever!)
- 1 yellow/white onion, diced
- 3-4 regular sized pickles, diced
- 3/4 cup mayonnaise or salad dressing (the kind that looks like mayo but is lighter)
- 1/2 cup mustard
- Juice of half of a lemon (optional)
- 1/2 teaspoon of each garlic and onion powders
- Salt & Pepper to taste
Start out by cleaning, skinning, and slicing your potatoes. In a large sauce pan, fill 2/3 full of water. Bring water to a slow boil (right as the water starts bubbling). Salt your water (about 1 teaspoon will be plenty). Add in your sliced potatoes. If you have a smaller pan, you can either use two pans or just put you can in the pan and repeat after the first round is done. While these are cooking, go ahead and peel your onion and dice it up, as well as dice your pickles and hard-boiled eggs.
Cook the potatoes until they are just starting to get soft and break when poked with a fork. Drain in a strainer and rinse briefly with cold water. The cold water will stop the cooking process. (If you leave the potatoes hot, they will continue cooking and become mushy.). Toss into a large mixing (or serving) bowl. Add in the pickles, eggs, and onions. Set a side for now.
In a smaller mixing bowl, mix together mustard, mayonnaise, onion powder, garlic powder, salt & pepper. Gently toss this in with your vegetables, making sure to mash about two-thirds of the potatoes. Leave some potato pieces in chunks as this add more texture to your dish. Squeeze Lemon over potatoes and place in fridge for at least 30 minutes. This is one of those dishes that develops more flavor the longer you allow it to set and cool.