This classic Southern Style Potato Salad recipe is a crowd-pleasing favorite that will leave your taste buds craving for more. With its creamy and tangy mayonnaise-mustard dressing, crunchy celery, smoky bacon, and perfectly cooked potatoes, this potato salad is the perfect side dish for any barbecue, picnic, or potluck. The secret ingredient, Sriracha hot sauce, adds a subtle kick to the dish that makes it truly unforgettable.
This recipe holds a special place in my heart as it has been a staple in my family for generations. My husband and I love to make it together for family gatherings, and it never fails to impress our guests. I remember my grandmother making this potato salad for every family barbecue, and it was always the first dish to disappear from the table. Now, I continue the tradition and make it for my own family. My kids love to help me chop the celery and crumble the bacon, and it has become a beloved family recipe that we all enjoy.
“Why This Potato Salad Recipe Stands Out”:
- This potato salad is made with real mayonnaise, giving it a rich and creamy texture that perfectly complements the other ingredients.
- The addition of yellow mustard, apple cider vinegar, and Sriracha hot sauce gives the dish a tangy and slightly spicy flavor profile that sets it apart from other potato salads.
- The use of red potatoes with their skins on provides a unique texture and flavor that makes this potato salad a standout dish.
- With the addition of hard-boiled eggs and bacon, this recipe is hearty enough to be a meal on its own or a perfect side dish for any occasion.
- The recipe is easy to make, can be made in advance, and is perfect for feeding a crowd.
Ingredients:
- 4 cups (946 ml) Hellmann’s real mayonnaise
- 1 cup (240 ml) yellow mustard
- 2 tablespoons (30 ml) salt (adjust to personal preference)
- 4 teaspoons (20 ml) sugar (adjust to personal preference)
- 1 teaspoon (5 ml) black pepper
- 16 cups (2 kg) cooked, cubed potatoes (red potatoes work best), with skins on
- 1/2 cup (120 ml) apple cider vinegar
- 24 hard-boiled eggs
- 4 cups (948 ml) chopped celery
- 1 pound (453 g) bacon, cooked until crumbly and crumbled
- 7-10 dashes of Sriracha hot sauce
- A pinch of paprika
Directions:
- Boil the potatoes in salted water until they are fork-tender. Drain and set aside to cool.
- Once cooled enough to handle, cut the potatoes into bite-sized cubes and put them in a large bowl.
- Hard-boil the eggs, let them cool, and then roughly chop them. Add them to the bowl.
- In a separate bowl, whisk together the mayonnaise, yellow mustard, salt, sugar, black pepper, and apple cider vinegar.
- Pour the dressing over the potatoes and gently toss to coat.
- Add the chopped celery and crumbled bacon to the bowl.
- Finally, add 7-10 dashes of Sriracha hot sauce and give the salad a few good folds to combine and coat potatoes.
- Finish off with a pinch of paprika.
- Cover the bowl and refrigerate for at least an hour, or better yet, overnight, to let the flavors meld together.
- Serve chilled or at room temperature.
Classic Southern Style Potato Salad
Ingredients
- 4 cups 946 ml Hellmann’s real mayonnaise
- 1 cup 240 ml yellow mustard
- 2 tablespoons 30 ml salt (adjust to personal preference)
- 4 teaspoons 20 ml sugar (adjust to personal preference)
- 1 teaspoon 5 ml black pepper
- 16 cups 2 kg cooked, cubed potatoes (red potatoes work best), with skins on
- 1/2 cup 120 ml apple cider vinegar
- 24 hard-boiled eggs
- 4 cups 948 ml chopped celery
- 1 pound 453 g bacon, cooked until crumbly and crumbled
- 7-10 dashes of Sriracha hot sauce
- A pinch of paprika
Instructions
- Boil the potatoes in salted water until they are fork-tender. Drain and set aside to cool.
- Once cooled enough to handle, cut the potatoes into bite-sized cubes and put them in a large bowl.
- Hard-boil the eggs, let them cool, and then roughly chop them. Add them to the bowl.
- In a separate bowl, whisk together the mayonnaise, yellow mustard, salt, sugar, black pepper, and apple cider vinegar.
- Pour the dressing over the potatoes and gently toss to coat.
- Add the chopped celery and crumbled bacon to the bowl.
- Finally, add 7-10 dashes of Sriracha hot sauce and give the salad a few good folds to combine and coat potatoes.
- Finish off with a pinch of paprika.
- Cover the bowl and refrigerate for at least an hour, or better yet, overnight, to let the flavors meld together.
- Serve chilled or at room temperature.