Classic Southern Style Potato Salad
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.
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.