Creamy Southern Style Potato Salad

This recipe is one that my mom always made and I grew up eating.  It has mayonnaise,  mustard, pickles, onions and eggs and is served cold.  It is creamy and delicious and is a staple for all our summer family holiday gatherings.

Hello everyone!  I hope you are having a fabulous week!  It’s Friday and kick off to Memorial Weekend!!  Do you have big plans for the weekend?  Maybe a back yard barbecue or two?  Picnic at the lake?  Sandcastle building by the seashore?  Whatever your plans are, I have the perfect dish for all those gatherings and much more.  A great traditional side dish that is a favorite at every summer gathering.  I mean what would a picnic or barbecue be without some creamy southern potato salad!

The two basic types of potato salad is German Potato Salad and American Potato Salad.  Here in my part of the south, what we generally see at most gatherings is American Potato Salad. What is the difference between the two you ask?  Well some of you may know already, but if you are wondering …Here is the breakdown:  German Potato Salad is prepared with a vinegar based dressing and is usually served warm, where the potatoes are immediately folded into the mixture and served.  German has a kind of sweet and sour type flavor, bacon is a big added ingredient and the potatoes are often left largely chopped.  It is quite good.

The other style, American Potato Salad, is made with mayonnaise or miracle whip and is usually served cold.  American is what you usually see at most outdoor picnics and barbecues here in the south.  American potato salad can have just mayonnaise or you can add mustard like in this recipe below.

This recipe for American is one that my mom always made and I grew up eating.  It has mayonnaise,  mustard, pickles, onions and eggs etc and is served cold.  It is creamy and delicious and is a staple for all our summer family holiday gatherings.

Now there are a many variations of American alone.  For instance,  if you are not crazy about mayonnaise or miracle whip, you could use a yogurt base for your potato salad.  Other favorite additions besides the basics might be green beans, bell peppers, green onions, chopped herbs such as parsley, dill, celery or basil  …the list could be endless.  Maybe you have a special secret ingredient.

What Is YOUR Potato Salad Style?  I would love to hear from you 🙂

• Difficulty: easy
• Print

By:  Arl’s World

Makes 8 servings

PREP 45 minutes

COOK 15 minutes

READY IN 1 hour

Ingredients

5 potatoes

3 eggs

1/2 cup chopped onion

1/2 cup chopped pickle (sweet or dill)

1/4 teaspoon garlic salt

1/4 teaspoon celery salt

1 tablespoon mustard

ground black pepper to taste

1/4 cup mayonnaise

 Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop to almost a mashed consistency.

Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

In a large bowl, combine the potatoes, eggs, onion, pickles, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Wishing everyone a safe and happy Memorial Weekend!!

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