Recipe: Southern Potato Salad

I have been making this potato salad for about 10 years and everyone asks for the recipe.  I have been planning on putting it on the blog for a couple months now but time has not been my friend.  Although this recipe has a list of ingredients, you are encouraged to swap out ingredients to make it work for you.  Some people do not like bacon or onions so it’s perfectly okay to leave them out.  Just make sure you add something else to make it your own.

Southern Potato Salad


2 lbs. Yukon Gold Potatoes (diced or sliced, whichever you choose)
3 tablespoons Apple Cider Vinegar
8 – 12 ounces Bacon (crispy and chopped)
3 green onions (chopped including most of the green stem)
1 medium yellow onion (diced)
1/2 red onion (sliced in half moons, thinly)
1 teaspoon Garlic Powder
1 tablespoon Yellow Mustard (or to taste, can be left out too)
1/4 cup sour cream
1/4 to 1/2 cup mayonnaise (basically enough to coat potatoes thinly if you reduce/increase recipe)
3 Eggs (hard-boiled and chopped roughly)
Paprika (spritzled on top (I think that is a word))


Add chopped or sliced potatoes to large pot and cover with cold water.  Soak potatoes for a couple minutes and then rinse.  Fill pot again to cover potatoes.  Bring to a boil and cook until the potatoes are almost tender.  Use a fork or knife to pierce the potato.  You are looking for just a little resistance.  If the potato is overcooked then the potato salad will be mashed potatoes by the time you stir in everything.  I usually watch the pot closely once the water comes to a boil.  Usually just 4-6 minutes and they are perfect.  They will continue to cook the rest of the way after you drain them.

Once you drain the potatoes, add them back into the hot pot and spritzle with the apple cider vinegar.  Stir ever so slightly and cover for 3 minutes.  The vinegar will be absorbed into the potatoes and add the necessary moistness to the potatoes.  If there is any vinegar left in the bottom of the pan after a couple minutes, give the potatoes another gentle stir.  Pour off any remaining vinegar before adding the rest of the ingredients.

Add remaining ingredients to the warm potatoes and stir GENTLY.  Transfer to a large bowl and add the paprika to the top of the taters.



One thought on “Recipe: Southern Potato Salad

  1. Pingback: Recipe: Southern Potato Salad « The Home Vegetable Gardener Blog

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