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Southern Style Potato Salad

Southern Style Potato Salad

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I love a decent potato salad, especially during the summertime when all those BBQ’s happen. I actually got the original recipe off the Hellmann’s mayo jar. I added a few extras to a simple recipe that will blow your socks off! 🙂 **NOTE** This is a BIG recipe since I only ever make it for big crowds. It can be reduced quite drastically.

Prep time: 10 Min
Serves: 10-12


4 c Hellmann’s real mayonnaise
1 c yellow mustard
2 Tbsp salt (less can be added for personal preference)
4 tsp sugar (less can be added for personal preference)
1 tsp black pepper
16 c cooked, cubed potatoes, skins on (red potatoes are what I usually use, but any will work)
1/2 c apple cider vinegar (to keep potatoes from going brown and for flavor)
24 hard-boiled eggs (my family loves a lot of eggs in the salad)
4 c chopped celery (I usually use less, but I personally am not a fan of too much crunch in the potato salad)
1 lb bacon, cooked until crumbly (if I want something quick, I will go and buy 4 bags of the real-bacon pieces from the store instead)
7-10 dash Sriracha hot sauce (trust me, you won’t really know it’s there, but it gives the salad a good flavor)
pinch paprika


Tips: We halved the recipe in the Test Kitchen because this makes a lot of potato salad. We used a 5 lb bag of red potatoes and it was the perfect amount (8 cups). Our potatoes were medium-large. We submerged them in cold water and once they started to boil they were fork-tender after 15 minutes.

1. Boil your potatoes until just done and able to be poked through easily with a fork.

2. Drain, set aside to cool.

3. Once cooled enough to handle, cube the potatoes and put them in a large bowl.

4. Hard boil your eggs; set aside to cool completely.

5. While the eggs are boiling, fry up your bacon and set it aside to cool. De-grease on some paper towels.

6. In the bowl with potatoes, combine the mayonnaise, mustard, salt, sugar, black pepper, and apple cider vinegar.

Southern Style Potato Salad 7. Being careful as not to stir the salad too much.

8. Add crumbled bacon.

9. Roughly chop your hard boiled eggs and add them to bowl.

10. Add chopped celery.

11. Sriracha should be the LAST thing added. Once all ingredients are in the bowl, give the salad a few good folds to combine and coat potatoes.

12. Finish off with some paprika.

13. Cover. Put into the fridge. Chill or let sit overnight. (Overnight is always better. The flavors can combine better that way.)

Serve chilled or at room temperature.

Last Step: Don’t forget to share!

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