Grandma’s Southern Potato Salad. No summer picnic would be complete without a little bit of good old potato salad. This recipe for Grandma's Old-Fashioned Potato Salad is truly a classic of American cuisine. Chunky potatoes and chopped eggs are mixed together with a mayo and mustard dressing to give you a hearty and flavorful side dish.
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SOUTHERN POTATO SALAD Southern Potato Salad is super creamy with a blend of mayonnaise and mustard, hard-boiled eggs, sweet onion, sweet pickle relish, and celery.
It is a potluck must and the only recipe for potato salad you need.
There's nothing like a bowl of good old-fashioned southern Potato Salad.
You can cook Grandma’s Southern Potato Salad using 8 ingredients or scant. Here is how you achieve that.
Substances of Grandma’s Southern Potato Salad
- You need 5 lbs of russet potatoes.
- Provide 1 of medium yellow onion.
- Prepare 1 1/2 cups of mayonnaise.
- Provide 2 tbsp of yellow mustard.
- Prepare To taste of salt.
- Prepare To taste of pepper.
- You need 1/4 cup of dill relish.
- You need 4 of boiled eggs.
A go to potato salad […] Boil cubed potatoes until they are tender. Add the salad dressing, yellow mustard and sugar. Potato salad is great served cold, and it's my preferred way to enjoy this version. You can skip this step entirely & enjoy Grandma's simple Southern potato salad straight from the mixing bowl.
These recipes make in roughly 20 minutes from begin to finish, and 5 actions. Get ready to attend these recipes to get you by way of a lively back-to-school time!. Here is how you cook that.
Grandma’s Southern Potato Salad steps by step
- We’ll start with the eggs. Bring a pot of salted water to full boil, add the eggs and let boil for about 10 minutes. Remove them from the pot to let them cool down..
- Secondly, boil the potatoes. We want them to be cooked enough yet still firm. First, peel the skins off. Then get a large pot, cover them with water, bring to a boil and cook for about 10 minutes as well. You can put them in an ice bath once done if you’re in a hurry but I just let them cool off naturally..
- Once the potatoes are sufficiently cooled, chop them up into cubes and add them to a large dish. Peel the eggs and chop them up then add them to the same dish. Finally, peel and chop the onion and add it to the dish..
- Add the mustard, mayo, dill relish and as much salt and pepper as you want. Mix extremely well..
- Refrigerate overnight before serving and enjoy!!.
Place potatoes into a large pot and cover with salted water; bring to a boil. Let cool and then peel and discard the skins. Place potatoes in a large bowl. My grandma had been making this potato salad for decades before I was ever born. It's creamy and tangy, with a touch of sweet ,and will make you forget about every other side dish at the barbecue.