Mama's Southern Style Potato Salad {Granny's Recipe}

Southern Potato Salad,  family gatherings are not the same without Mama's potato salad, cubed potatoes, chopped onions, chopped dill pickles, chopped boiled eggs, and mayonnaise with a little mustard.  

The secret to my Mom's potato salad is in how you cook the potatoes.  She always said you have to cook them with a tablespoon of salt in the water.

She told me you can never get the right flavor in the potatoes if you don't.

She is correct.  It makes all the difference in the overall flavor of the potato salad.

I have had this recipe in my head for years. I am just now getting it written down on paper.

I remember my mother would make potato salad from Easter on through to Labor Day.

It is so funny, and it reminds me of the old tradition of when you would NOT wear white clothes or shoes before Easter and stop wearing them Labor Day.

Today that seems so silly, but I can't help thinking of those days.  (grins)

Even though I keep on making potato salad all year long, I still remember those days gone by like they were yesterday.

This weekend I decided to make Mom's Potato Salad recipe, and maybe I could capture some of her smiles she would be giving me if she were here today. 

I remember her always smiling when she saw everyone enjoying the food around the dinner table.

Mom's Potato Salad
Printable Recipe

5 pounds russet potatoes (peeled, washed, and cubed 1/2-inch)
Enough cold water to cover potatoes in large stock pot
1 tablespoon salt
1/2 cup dill pickles, diced
1 onion, diced
2 cups Miracle Whip Salad Dressing (I use mayonnaise)
1/4 cup mustard
salt
pepper
6 boiled eggs, diced
paprika

In a large stockpot, add potatoes and fill with enough cold water to cover just over the top of the potatoes. On medium-high heat, cook the potatoes just until fork tender. (That is when you stick the fork in the potato cube, it will only separate in half and not fall apart.) Drain potatoes well and pour them out onto a large cookie sheet or two.

In a large mixing bowl, gently mix together cooled potatoes, diced dill pickles, and diced onion. In a small bowl, stir together salad dressing/mayonnaise and mustard; mix well. Pour salad dressing mixture over the potato mixture; gently mix together thoroughly. Add salt and pepper to taste. I start off with a teaspoon of each and taste to see if more is needed.

Fold in diced eggs last to keep from mashing them too much; mix lightly, but thoroughly. Transfer to serving bowl and garnish with paprika. Refrigerate until time to serve.

Cooks Note:  It is important to cook the potatoes in cold water.  Warm water will make the potatoes gummy.  Depending on how wet or dry you like your potato salad, you may add more salad dressing/mayonnaise and mustard mixture.

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