Southern Style Potato Salad
This is a BIG recipe, since I only ever make it for a big crowds. It can be reduced quite drastically.
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- 4 c
- hellman's real mayonnaise
- 1 c
- yellow mustard
- 2 Tbsp
- salt (less can be added for personal preference)
- 4 tsp
- sugar (less can be added for personal preference)
- 1 tsp
- black pepper
- 16 c
- cooked, cubed potatoes, skins on (red potatoes are what i usually use, but any will work)
- 1/2 c
- apple cider vinegar (to keep potatoes from going brown and for flavor)
- hard-boiled eggs (my family loves a lot of eggs in the salad)
- 4 c
- chopped celery (i usually use less, but i personally am not a fan of too much crunch in the potato salad)
- 1 lb
- bacon, cooked until crumbly (if i want something quick, i will go and buy 4 bags of the real-bacon pieces from the store instead)
- 7-10 pinch
- sriracha hot sauce (trust me, you won't really know it's there, but it gives the salad a good flavor)
1Boil your potatoes until just done and able to be poked through easily with a fork. Drain, set aside to cool. Once cooled enough to handle, cube the potatoes and put them in large bowl.
2Hard boil your eggs, set aside to cool completely. While the eggs are boiling, fry up your bacon and set it aside to cool and degrease on some paper towels. Take eggs off heat, drain and set aside to cool completely.
3In bowl with potatoes, combine the remaining ingredients, being careful as not to stir the salad too much. Add crumbled bacon. Roughly chop your hard-boiled eggs and add them to bowl. Sriracha should be the LAST thing added. Once all ingredients are in the bowl, give the salad a few good folds to combine and coat potatoes. Finish off with some paprika.
4Cover. Put into the fridge. Chill or let sit overnight. (Overnight is always better. The flavors can combine better that way.)
Serve chilled or at room temperature.