The truth is, there are almost as many variations of Southern Potato Salad as there are traits of a Southern woman. And down here, everyone’s family pretty much has their own version of the recipe that’s been passed down the line from generation to generation. Some have onions, some prefer celery. Others add pickles.
But most of them start with some basic key ingredients. I like mine very basic. This is the way my mom and her mom have made it for years, and it’s a great place to start.
My momtaught Abby how to make it recentlybecause she’s almost 16, and it’s one of thosethings she has to know.
Here’s what you’re gonna need for a family-sized dish:
5 lbs of potatoes, peeled and diced into approximately 1-inch cubes
5 boiled eggs, peeled and chopped
1/4 to 1/3 cup yellow mustard
1/3 to 1/2 cup mayo
dash of paprika
dash of salt
The deal is, when you make Southern Potato Salad, you realize there’s much more to it than putting ingredients together. And it always tastes best when it’s made with a crowd in the kitchen.
You boil thepotatoes while telling a good story.
And while one generation drains thepotatoes, another chops the boiled eggs.
And then it gets layered. First potatoes, then eggs, then some salt, then the mustard and mayo, with several good laughs in between.
And then it gets gently folded together and if it’s not creamy enough, a little more mustard and mayo get added in…
And when it’s just right, a little paprika gets sprinkled over the top, just because that’s how your grandmother always does it.
Serve it warm or chill it to serve it cold.
It’s the must-have dish for summer cook-outs and family picnics. My mom has made this my whole life, and we’ll probably keep making it ’til Jesus comes. And we might still be making it in Heaven someday if the Southern women are in charge of thecooking.
If you’re not from the South, you can still make Southern Potato Salad. Start here, then add whatever else you like.
And if your family has a goodvariation of the recipe, share it below! Enjoy,y’all!