Prep time: 10 mins | Serves: 10-12
This easy recipe will become your new go-to. With few extra touches, this already amazing Potato Salad will surely blow you away! This Southern Style Potato Salad has the perfect combination of tang and savour, plus it is loaded with boiled eggs and celery for additional flavour. Excellent to serve on picnics and bbq.
Ingredients
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4 cups Hellmann’s real mayonnaise
1 cup yellow mustard
2 tablespoons salt (add less depending on your preference)
4 teaspoons sugar (add less depending on your preference)
1 teaspoon black pepper
16 cups cooked, cubed potatoes, skins on (I used red potatoes, but any varieties will work, too)
1/2 cup apple cider vinegar (this will keep the potatoes from going brown and for flavour)
24 hard-boiled eggs
4 cups chopped celery (or less)
1 pound bacon, cooked until crumbly (or use store-bought 4 bags of the real-bacon pieces instead)
7-10 dash(es) Sriracha hot sauce (it gives the salad a good flavour)
Pinch paprika
How to make Southern Style Potato Salad
Tips: To half this recipe, use a 5 lb bag of medium-large red potatoes (8 cups). Submerge the potatoes in cold water, then after 15 minutes once they started boiling the potatoes are fork-tender.
Step 1: To begin, boil the potatoes until just done and fork-tender. Drain the potatoes when done and set aside to cool.
Step 2: Cube the potatoes once they are cooled enough to handle and place the pieces in a large bowl.
Step 3: Boil the eggs, then set them aside when done to cool completely.
Step 4: In the meantime, fry the bacon. Transfer on paper towels when done and set aside to cool.
Step 5: Combine the mayonnaise, mustard, salt, sugar, black pepper, and apple cider vinegar in the bowl with the potatoes. Gently toss, then add the crumbled bacon and the roughly chopped hard-boiled eggs. Add the celery, then the sriracha if using. Toss until everything is combined and the potatoes are coated.
Step 6: Sprinkle a pinch of paprika into the salad. Tent the bowl and chill in the fridge preferably overnight. Serve the potato salad chilled or at room temperature. Enjoy!
Ingredients
- 4 cups Hellmann's real mayonnaise
- 1 cup yellow mustard
- 2 tablespoons salt (add less depending on your preference)
- 4 teaspoons sugar (add less depending on your preference)
- 1 teaspoon black pepper
- 16 cups cooked, cubed potatoes, skins on (I used red potatoes, but any varieties will work, too)
- 1/2 cup apple cider vinegar (this will keep the potatoes from going brown and for flavour)
- 24 hard-boiled eggs
- 4 cups chopped celery (or less)
- 1 pound bacon, cooked until crumbly (or use store-bought 4 bags of the real-bacon pieces instead)
- 7-10 dash(es) Sriracha hot sauce (it gives the salad a good flavour)
- Pinch paprika
Instructions
Tips: To half this recipe, use a 5 lb bag of medium-large red potatoes (8 cups). Submerge the potatoes in cold water, then after 15 minutes once they started boiling the potatoes are fork-tender.
Step 1: To begin, boil the potatoes until just done and fork-tender. Drain the potatoes when done and set aside to cool.
Step 2: Cube the potatoes once they are cooled enough to handle and place the pieces in a large bowl.
Step 3: Boil the eggs, then set them aside when done to cool completely.
Step 4: In the meantime, fry the bacon. Transfer on paper towels when done and set aside to cool.
Step 5: Combine the mayonnaise, mustard, salt, sugar, black pepper, and apple cider vinegar in the bowl with the potatoes. Gently toss, then add the crumbled bacon and the roughly chopped hard-boiled eggs. Add the celery, then the sriracha if using. Toss until everything is combined and the potatoes are coated.
Step 6: Sprinkle a pinch of paprika into the salad. Tent the bowl and chill in the fridge preferably overnight. Serve the potato salad chilled or at room temperature. Enjoy!
