Southern Style Potato Salad

A classic Southern Style Potato Salad is a creamy, tangy, and delicious side dish that graces our table often. This recipe is my mom’s, and it is the one that my husband likes the best.

Prep Time20

Cook Time25

Total Time45

Course: Side Dish

Cuisine: American

Keyword: brunch, comfort food, make ahead

Servings: Servings

Calories: 315kcal

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Kitchen Essentials

Ingredients

6 Medium Potatoes Peeled if you wish, and diced
2 Stalks Celery Diced
1 Medium Onion Diced
5 Large Eggs Hard Boiled
3 Tablespoons Cider vinegar
1 1/2 Cup Miracle Whip
1/2 Cup Mayonnaise
1 Tablespoon Yellow Mustard
3/4 Teaspoon Garlic Powder
3/4 Teaspoon Salt
3/4 Teaspoon Pepper
1 Teaspoon Celery Seed Optional
1/2 Teaspoon Paprika

Instructions

In a large kettle of cold water, add the diced potatoes and bring to a boil. When fork-tender, drain. This will take about 20 minutes. Set aside. Boil the hard boiled eggs ahead of time or when the potatoes are cooking. Quickly cool the eggs down until you can handle and peel. Set aside.
6 Medium Potatoes, 5 Large Eggs
Dice the hard boiled eggs, the celery and onion.
2 Stalks Celery, 1 Medium Onion
In a medium bowl, mix the Miracle Whip, Mayonnaise, cider vinegar, yellow mustard, salt, pepper, and garlic powder, and celery seed if you are adding that.
3 Tablespoons Cider vinegar, 1 1/2 Cup Miracle Whip, 1/2 Cup Mayonnaise, 1 Tablespoon Yellow Mustard, 3/4 Teaspoon Garlic Powder, 3/4 Teaspoon Salt, 3/4 Teaspoon Pepper, 1 Teaspoon Celery Seed
In a large bowl, add the warm potatoes, eggs, celery, and onion.
Pour the salad dressing over the potatoes, celery, onion, and eggs. Gently fold in to incorporate.
Transfer the potato salad to a serving dish, place the last sliced egg on top and sprinkle with paprika to garnish.
1/2 Teaspoon Paprika

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