Step 5: Cover the bowl with plastic wrap and place it in the refrigerator for about an hour to give the potatoes ample time to cool completely. If you try to mix warm cooked potatoes, they tend to crumble when stirring.
Step 6: In a separate bowl, mix the mayonnaise, mustard, and sweet pickles together. Then add salt and black pepper to taste.
Then add the potatoes and fold in gently.
ENJOY!!!
TIPS
Plan to give your potato salad several hours in the refrigerator before diving in. The flavors get better and better as the hours go by. (usually 4-6 is plenty of time).
Make a day or 2 before if you have time to let the flavors blend even more.
VARIATIONS
Cook the potatoes with the skin on if you prefer.
Use dijon mustard if desired.
Add a dash of apple cider vinegar or white vinegar if you prefer a tangier flavor
Add a little celery seed and/ or garlic powder if desired.
How Long Does it Last in the Refrigerator?
If you happen to have any leftovers, they will keep just fine for about 4 days in the refrigerator. If your potato salad has been at room temperature longer than 2 hours (or 1 hour if the temperature is over 90 degrees F), discard any leftovers since bacteria can grow if left out longer.
Can you serve potato salad warm?
You can serve potato salad warm or cold. I actually love it warmed. Just be sure to heat it up and not let it sit out to get warm.
Southern Potato Salad Recipe
This Southern Potato Salad is the best traditional, creamy version with hard-boiled eggs, mayonnaise, pickle relish and a dash of mustard. It’s a must-have recipe for any celebration or barbecue.
Course: Side DishCuisine: American, Southern Prep Time: 1hour hourCook Time: 30minutes minutesTotal Time: 1hour hour 30minutes minutes Servings: 8 Calories: 334kcal Author: Sherri Hagymas
Ingredients
▢2 lbs potatoes peeled and diced
▢7 hard boiled eggs chopped
▢1 cup mayonnaise
▢1 teaspoon yellow mustard
▢4 tablespoon sweet pickle relish
▢Salt and pepper to taste
Instructions
Place eggs in a pan covered with cold water. When the water starts to boil, reduce to low and simmer uncovered for 1 minute .
Remove from heat and COVER and let stand for 20 minutes. Or you can bake your eggs in the oven for the perfect hard boiled egg!
Peel and dice the potatoes into about 1 inch pieces.
Cover them with water and bring them to a boil for about 15 minutes UNCOVERED or until tender. Drain in a colander.
Let the potatoes cool before mixing so they won’t crumble. I actually put mine in a bowl in the refrigerator for about an hour.
In a separate bowl, mix the other ingredients together.
Then add the potatoes and mix gently.
ENJOY!!!
Notes
You can boil larger chunks of potatoes with the skin on if you prefer. After you have cooked and drained them, just scrape the skin off with a knife.
Plan to give your potato salad several hours in the frig before diving in. The flavors get better and better as the hours go by. (usually 4-6 is plenty of time). Making it the day before is even better if you have time.
If you happen to have any leftovers, they will keep just fine for about 4 days in the refrigerator. If your potato has been at room temperature longer than 2 hours, discard any leftovers since bacteria can grow if left out too long.
Nutrition
Calories: 334kcal | Carbohydrates: 17g | Protein: 8g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 174mg | Sodium: 311mg | Potassium: 529mg | Fiber: 2g | Sugar: 3g | Vitamin A: 335IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 4.3mg
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
