Southern Potato Salad
A creamy and comforting make-ahead side dish!
Servings 8
Ingredients
- 3 pounds Russet potatoes peeled and sliced into 1 to 1 ½ inch pieces
- 1 cup mayonnaise
- 3 tablespoons yellow mustard
- 1 ¾ teaspoons Old Bay Seasoning divided, reserve ¼ teaspoon for sprinkling on top when serving
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 large hard boiled eggs peeled and roughly chopped
- ½ cup chopped yellow onion
- ¾ cup chopped celery
- ¼ cup sweet salad pickle cubes
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium to maintain a gentle boil. Cook until fork-tender (but not falling apart), about 12 minutes.
- Drain potatoes in a colander and allow to cool while you're preparing the other ingredients.
- Stir together mayonnaise, mustard, 1 ½ teaspoons Old Bay seasoning, salt and pepper in a large bowl.
- Transfer drained and cooled potatoes to the bowl with the mayonnaise mixture. Gently stir to coat potatoes. Add eggs, onion, celery and pickle cubes and gently stir again to incorporate.
- Season with additional salt and pepper, if desired.
- Cover and refrigerate at least 1 hour before serving.
- Sprinkle with the remaining ¼ teaspoon Old Bay seasoning when serving (or paprika if not using Old Bay).
Notes
- Store in an airtight container in the fridge for up to 4 days.
- Yields approximately 10 cups.
- Yukon gold potatoes can be substituted for Russet.
- Old Bay Seasoning can be omitted. Sprinkle with ¼ teaspoon paprika if not using Old Bay.
- Spicy brown mustard can be substituted for yellow mustard (for a spicy kick).
- Miracle Whip can be substituted for mayonnaise.
- Dill pickle cubes can be substituted for sweet cubes (or relish).
- Sweet onion can be substituted for yellow for a milder flavor.
- Increase the amounts of mayo and/or mustard for a creamier consistency, if desired.