How to Make Classic Southern Potato Salad

by Kathy Higgins

This is a classic southern potato salad perfect for any summer cookout. A definite crowd pleaser.

Supplies

  • 5 Pounds Bag white potatoes
  • 1 Jar of mayonnaise
  • Yellow mustard
  • 1 Celery stalk
  • ΒΌ Yellow onion
  • 3 Hard-boiled eggs
  • Salt and Pepper
  • Dill Pickle relish
  • Instructions

    Step 1

    Start with a 5 pound bag of potatoes

    Step 2

    Peel

    Step 3

    Rinse potatoes in cool water

    Step 4

    Cut in to medium to large sized chunks (Too small will cook too fast and too large won't cook through)

    Step 5

    Place in a pot and fill will water until about and inch over the potatoes. Add salt to water.

    Step 6

    Place on burner until boiling. Add eggs to water to hard boil.

    Step 7

    When potatoes are "fork tender" they are done.

    Step 8

    Drain and cool then refrigerate until potatoes are thoroughly chilled. I'm leaving mine overnight.

    Step 9

    Finely chop one stalk of celery

    Step 10

    Finely chop 1/4 onion

    Step 11

    Roughly chop 3 hard boiled eggs

    Step 12

    Add those ingredients to bowl of potatoes

    Step 13

    Add 2 heaping spoonfuls of dill pickle relish

    Step 14

    Swirl mustard around. About 2 tablespoons if you want to measure

    Step 15

    2 cups of mayo

    Step 16

    Fold all ingredients in until well incorporated. This part is messy. Add salt and pepper to taste. Chill and serve.