This classic potato salad recipe is the quintessential Southern side dish; it often makes an appearance at church potlucks, family celebrations, or game-day cookouts. Packed with onions, celery, sour cream, and bacon, this dish is sure to send your taste buds on a ride. It perfectly complements barbecue ribs, homemade hamburgers, or your favorite casserole. With hearty ingredients and delicious flavor, some would assume it would be hard to make. Don’t fret – this Southern classic is easy to whip up.
Here’s a tip: be sure to let the potatoes cool before adding them into the recipe. This will help you achieve the perfect texture. Not convinced you should give this dish a try? Make it your own. Depending on your style and taste, you could add in or remove ingredients. A little extra mustard, some shallots, or even grape tomatoes – try out our potato salad recipe at your next al fresco dinner party.
4 pounds potatoes
3 hard-cooked eggs, grated
1 cup mayonnaise
1/2 cup sour cream
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons sweet pickle relish
1 tablespoon mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 pound bacon, cooked and crumbled
Garnishes: chopped fresh parsley, grape tomatoes
How to Make It
Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.
Stir together potatoes and eggs.
Stir together mayonnaise and next 7 ingredients; gently stir into potato mixture. Cover and chill. Sprinkle with bacon just before serving. Garnish, if desired.