If you are a fan of traditional, southern potato salad, then you will love my recipe! I’m not trying to be boastful or anything even though it sounds like. Anyone I have ever made this potato salad for has told me over and over how they think it is the best they have ever had. And of course, I’m kind of partial to it myself.
- 6-8 Idaho potatoes
- 4 boiled eggs
- 1 bunch of green onions
- 1/4 cup chopped bread & butter pickles, and chopped dill pickles combined-plus 2 tbsp of the bread & butter pickle juice
- 1/2 mayonnaise
- 1 tbsp spicy brown mustard
- 1/2 sour cream
- 2 tbsp milk
- Crispy, chopped bacon
- Salt and pepper to taste
- Paprika for decoration
I wash the potatoes then boil them whole. I have really bad wrists and cannot peel and chop all of the potatoes. When I boil them whole, it makes skinning them a piece of cake. PLUS, I keep the skins to make homemade potato skins for a snack for my son afterwards. After the potatoes have cooked through, I dip them out of the water and put my eggs into the boiling water. I boil the eggs for four minutes then turn off the water and let it sit for about 5 minutes. Then I place the pan in the sink and run cold water over the eggs until I can comfortably put my hands down inside the pot. I peel the eggs right then. If I let them sit too long, the eggs fall apart when I peel them. But if I peel them while the eggs are still soft and I’ve just submerged them in cool water, the shells slip right off and my eggs stay pristine.
While the potatoes and eggs are boiling I chop the pickles and onions. After the potatoes are skinned and the eggs are shelled, I chop them and add them to a big mixing bowl with the pickles and onions. In a separate smaller bowl I combine all the wet ingredients including the milk, sour cream, mustard, mayonnaise, and the pickle juice. I whisk together all of the wet ingredients and when well combined I pour over the chopped veggies in the other bowl. Stir gently. Season with salt and pepper to taste. Sprinkle with paprika. Then top with the bacon crumbles.
BONUS: Every time I make potato salad, we have homemade potato skins as a snack. I keep the peelings, season with herbs and spices, bake on stoneware so they are crispy, then enjoy!
What’s your favorite potato salad recipe secret?