Southern Potato Salad Recipe

Potato salad is one of those side dishes that you can serve any time of the year with just about any meal you can think of. It's especially good served with fried chicken, ham, turkey, barbecue, hot dogs, hamburgers... I could go on and on. And lord have mercy is it delicious!

It's one of those things a lot of people seem to want to change based on their specific tastes. I like mine pretty close to how my granny made it, but I add a little minced raw onion to mine and I don't add mustard. Her sister made it similar, but she couldn't stand putting eggs in it. There's so many variations. You can make it how YOU like it.

My family especially loves my potato salad at holiday meals. I have to make it every Thanksgiving and Christmas, and I usually make it for holidays like Easter, too.

Here's the recipe I use:

Grandma Tootie's Southern Potato Salad

• 8 russet potatoes, peeled and cut into 3/4 inch cubes
• 6 eggs, hard boiled, peeled, and chopped
• 1/2 small onion, minced finely
• 1/2 cup sweet pickle cubes or relish (I like Mt. Olive brand)
• 1 1/2 cups mayonnaise (I use Blue Plate)
• 1/2 teaspoon salt
• Celery salt and paprika for garnish

Directions

1. Put potato cubes into a large pot and cover with water. Bring to a boil over high heat and cook until a fork will go through the cubes easily, but NOT until the potatoes are disintegrating. Drain.
2. Put drained potatoes into a large mixing bowl. Add chopped eggs and minced onion to hot potatoes. (The heat will slightly cook the onion and make it milder.) 
3. Add pickle cubes along with their juice and stir gently to incorporate.
4. Add mayonnaise and sprinkle salt evenly over mixture and gently fold into potatoes. Do not overmix or you will turn the potatoes into mashed potatoes.
5. Sprinkle completed potato salad evenly with celery salt and paprika for flavor and garnish, if desired. Do not use Hungarian paprika, as it is spicy.