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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.
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Prep Time 9 minutes
Servings: 10
Course: Salad
Cuisine: American
Ingredients Method

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

Method
 

  1. Boil the potatoes in salted water until they are fork-tender. Drain and set aside to cool.
  2. Once cooled enough to handle, cut the potatoes into bite-sized cubes and put them in a large bowl.
  3. Hard-boil the eggs, let them cool, and then roughly chop them. Add them to the bowl.
  4. In a separate bowl, whisk together the mayonnaise, yellow mustard, salt, sugar, black pepper, and apple cider vinegar.
  5. Pour the dressing over the potatoes and gently toss to coat.
  6. Add the chopped celery and crumbled bacon to the bowl.
  7. Finally, add 7-10 dashes of Sriracha hot sauce and give the salad a few good folds to combine and coat potatoes.
  8. Finish off with a pinch of paprika.
  9. Cover the bowl and refrigerate for at least an hour, or better yet, overnight, to let the flavors meld together.
  10. Serve chilled or at room temperature.