Southern Potato Salad

My mom’s southern potato salad was one of those staples of family get togethers that tasted just as good warm as it did chilled. It was creamy and tangy from just the right ratio of mustard to mayo (most preferably Dukes mayo).

Of course, when I started making this as an adult, I had someone criticize my potato salad. They told me that I needed to chill the potatoes before mixing so that the potatoes were in whole chunks. I made the remark to my mom who said that the secret was not to cool too much. You need that starchy goodness on the potatoes to help with the creaminess of the potato salad. You still have the whole potatoes, but you get the creaminess without having to slather on so much mayo. She also told me that if I was afraid I’d overcook the potatoes, I could also cut them into larger chunks which would help.

Now, I don’t have to have larger chunks. I’m more aware of how long it takes to cook something, and that’s an art that comes from years of cooking. I don’t always enjoy making this dish, mostly because peeling hard boiled eggs and peeling potatoes is something that I despise, but I do enjoy eating this dish.

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Southern Potato Salad

Author: Martha Thurston Cooking Method: Boiling Cuisine: Southern Courses: Salads, Side Dish

Difficulty: Beginner Prep Time 30 mins Cook Time 20 mins Total Time 50 mins

Servings: 10 Calories: 155

Best Season: Suitable throughout the year

Ingredients

Servings

• 6 cup Potatoes
• ¹⁄₂ cup Mayonnaise (Dukes will cut down on the carbs in this)
• 4 Eggs, Hard boiled
• 2 tbsp Mustard
• ¹⁄₄ cup Sweet Relish
• ¹⁄₂ tsp salt (or to taste)
• ¹⁄₄ tsp pepper (or to taste)

Instructions

1. Boil potatoes

   1. Peel potatoes and cut into 1/2-inch chunks.
   2. Place potatoes in pot in cold water.
   3. Salt water and boil at medium high heat until potatoes are fork tender.
   4. Drain and set aside.

2. Boil eggs.

   1. Place eggs in a pot of cold water.
   2. Salt water liberally.
   3. Cook at medium high heat until water starts to boil.
   4. Boil eggs for 5 minutes and remove from heat.
   5. Let stand for 2 minutes and then run cool water water over them until they are cool enough to handle.
   6. Peel eggs and chop up into bowl with potatoes.

3. Mix remaining ingredients into bowl with the potatoes and eggs. Stir to combine. Salt and pepper to taste.

4. Enjoy immediately warm or cover and chill in refrigerator until ready to serve.

Nutrition Facts

Servings 10

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Amount Per Serving

Calories 155kcal

% Daily Value *

Total Fat 6.6g11%

Saturated Fat 1.3g7%

Cholesterol 77mg26%

Sodium 283mg12%

Potassium 412mg12%

Total Carbohydrate 20.1g7%

Dietary Fiber 2.6g11%

Sugars 4g

Protein 4.7g10%

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Calcium 3 mg

Iron 6 mg

Vitamin D 82 IU

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Living in the South, we swear by Dukes mayonnaise. The nutrition calculation is based on a regular mayonnaise and not Dukes. One of the reasons that I prefer to use Dukes in my household is that it contains no sugar and no carbs. When you are a diabetic and you have to watch out for those carbs, this helps a lot, even when using it to make your own salad dressings, which I do. 

Keywords: potato salad, mustard based potato salad, southern potato salad, side dish