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If you grew up in the South as I did, every picnic, family reunion, or Church potluck, there would be Fried Chicken, potato salad and baked beans. Oh yes, I forgot about the 4th of July!

There were mustardy potato salads, salads with just mayonnaise, salads with whipped potatoes or a little chunky like mine. I used russets, but sometimes I use red potatoes or Yukon golds and I don’t always remove the skins when using the red or gold.

I still make potato salad like I had growing up and I always have it with BBQ. It just seems mandatory! Every BBQ joint in Texas will serve potato salad as a side dish.

Super Good, Southern Potato Salad

Other than this recipe German Potato Salad is great! I don’t have a recipe on my blog yet for the German style but here is a link that sounds delicious: https://www.tasteofhome.com/recipes/german-potato-salad

This recipe is crunchy from all the added vegetables, creamy from warm potatoes mixed with mayonnaise and a little mustardy from added yellow mustard, I love this recipe. It is sweet and sour from sweet and dill relish and a little spicy from Louisiana Hot Sauce. I love that part!

This is the perfect side dish for my Crockpot Pulled Pork: https://the2spoons.com/next-best-thing-to-smoked-crockpot-pulled-pork/

Hope you like this recipe as much as we do!

Southern Potato Salad

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Prep Time 10

Cook Time 20

Servings: 6 servings

Course: Side Dish

Cuisine: American

Ingredients Method

Ingredients

2 Large Baking Potatoes diced (I used the really big russet baking potatoes, if you don’t have use 4 medium)
3 hard boiled eggs
2-3 tbsps red wine vinegar for drizzling over the potatoes while still hot
1/4 cup red onion, chopped
3 green onions, tops and bottoms
1/2 cup celery, diced
2 3/4 oz jar pimento
2-3 tbsp chopped fresh parsley
1/2 cup dill relish or dill pickles chopped
1/2 cup sweet relish
1/2 tsp celery salt
1/2 tsp pepper
salt to tast
1 tbsp yellow mustard
1 tsp Louisiana hot sauce or other hot sauce of your choice
1/2 cup mayonaise
paprika for garnish

Method

Dice the potatoes and boil them in salted water until fork tender. While the potatoes are boiling, cook your eggs to a hard boil by placing them in cold water, bringing up to a boil, lowering the heat to medium-high and cooking for 10 minutes after they begin to boil. After 10 minutes, drain and place in ice cold water. Peel your eggs, dice or chop and set aside.
When your potatoes are fork tender, not mushy, drain and place in the bowl you will be mixing your ingredients. Douse with 2 or 3 tablespoons red wine vinegar while they are still hot and toss with a couple of spoons or your hands. This just adds to your flavor and you are starting with a flavorful potato before you add the other ingredients. You don’t want too much so 2-3 tablespoons just depend on your amount of potatoes.
Add all of your ingredients except for the mayonnaise. Toss and check for seasoning. Add a little salt and pepper if you need. I say salt to taste because you are adding celery salt, so you don’t want to add salt until ingredients are combined and you taste before adding more.
Now add your mayonnaise, starting with 1/2 cup. Add more as needed or until you reach your desired creaminess. Place in a serving bowl and garnish with a little paprika.