Southern Potato Salad
Potato salad can be served warm or cold, and it's delicious when served with grilled food, BBQ, fish, or just by itself. When my mother-in-law was still alive, she always asked me to prepare my southern potato salad for her and for our family dinners. She absolutely loved my recipe and would pull me to the side to ask me to make extra just for herself, and of course, I always would oblige. I hope that you all will enjoy this recipe as much as Mama Kathy did.
- 8 potatoes, peeled, coarsely chopped, and boiled. You can use Russet, Yukon Gold, red, or new potatoes.
- 3 eggs boiled
- 1/2 to 1 cup of Miracle Whip salad dressing
- 1 squirt or 1 teaspoon of yellow mustard
- 1 large onion, finely diced
- 1 cup (23 slices) of pickles, coarsely diced
- 1 to 2 teaspoons of freshly ground black pepper
- 1 teaspoon of seasoning salt
- 1/2 teaspoon of smoked paprika
Begin by washing the potatoes, then peeling them. Afterward, coarsely chop them and place them in a large saucepan of water. Bring the water to a boil over high heat, then turn the burner to medium. Cook the potatoes until they become fork tender for about 15 minutes (25 minutes for cooking whole peeled potatoes). Drain the water off the potatoes once they're done, and mash them with a potato masher or a fork. Set aside.
In another saucepan, add enough water to cover 3 eggs. Bring the water to a boil over high heat, then turn the heat down to a simmer. Boil the eggs for 12 minutes. Then allow them to cool before shelling them. Once they're cool and shelled, dice them into pieces as big or as small as you'd prefer. Set aside.
Now, finely dice 1 large onion and 1 cup (23 slices) of pickles.
Add the diced eggs, onions, and pickles to the pan with the mashed potatoes. Then add 1/2 to 1 cup of Miracle Whip salad dressing, 1 squirt or 1 teaspoon of yellow mustard, 1 to 2 teaspoons of freshly ground black pepper, 1 teaspoon of seasoning salt, and 1/2 teaspoon of smoked paprika. Stir well.
Serve and enjoy!