Southern Style Potato Salad

By bklynmommy

Ingredients

• 7 medium sized russet potatoes
• 1/2 cup of onion, minced
• 1 large stalk of celery, chopped
• 1 teaspoon of kosher salt
• 10 turns of the pepper grinder, or to taste
• 3 boiled eggs, chopped
• 1 cup of real mayonnaise
• 1 teaspoon of yellow mustard
• 1 tablespoon of chopped sweet pickle or pickle relish
• Paprika to garnish, if desired

Details

Adapted from deepsouthdish.com

Preparation

Step 1

Rinse and scrub potatoes and place whole in a large pot of salted water; bring to a boil. Boil until tender but still firm, about 15-20 minutes. Test by piercing with a sharp knife.

Remove the potatoes from the hot water and set aside until cool enough to handle, but still warm. Peel and cut into chunks (or cubes if you prefer) and place into a large serving bowl.

Add the onion, celery, salt, pepper and eggs; toss. In a separate small bowl, mix together the mayonnaise, mustard and sweet pickle, and spoon over the potatoes; toss again until all the potatoes are coated. Taste and adjust seasonings as desired. Sprinkle top lightly with paprika, if desired.

~Cook’s Notes~

Mama always used Kraft, but I like Dukes, Blue Plate and Hellman's too. Any good real mayonnaise (not salad dressing) will work, even olive oil and lower fat products. Substitute dill pickles if you prefer.

Variation: Slice and cook 3 slices of bacon until crisp. Add bacon with the drippings to the cooked and drained potatoes and proceed with the recipe. More potato salads can be found here.