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Potato Salad

Howdy, y'all! Happy Independence Day! Our recipe for potato salad is as authentic Texas as it gets. Beware! This recipe makes a ton, but it's much better than the pre-packaged potato salad from the grocery store.


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Southern Potato Salad

Frankly, this is a lot of trouble to make -- so much chopping, peeling, etc. However, I end up making it all the time, either to satisfy my own craving or that of my family and friends. To me, this is the ultimate in southern potato salad. My mother always used Miracle Whip in this recipe; however, as you will see, I recognize that there are Miracle Whip people and mayonnaise people, and either may be used to achieve a spectacular result.

  • 10 large red-skin potatoes
  • 2 teaspoons salt
  • 8 eggs, hard cooked, chopped
    (How to hard cook eggs)
  • 1-1/2 cups Miracle Whip salad dressing OR mayonnaise
  • 3/4 cup prepared mustard (regular yellow mustard)
  • 1/4 cup apple cider vinegar
  • 2 large onions, chopped
  • 6 ounces chopped pimentos (1 4-ounce jar plus 1 2-ounce jar OR 3 2-ounce jars)
  • 1 teaspoon celery seed
  • 14- to 16-ounce jar sweet pickles, finely chopped (bargain brand is fine)
  • freshly ground black pepper, to taste
  1. In a large pot, cover the potatoes with water and add the salt.
  2. Boil until potatoes are tender when pierced with a fork.
  3. Do not overcook -- potatoes should not be mushy.
  4. Peel and dice the cooked potatoes.
  5. Put the chopped potatoes, eggs, onions, pimiento, sweet pickles, celery seed and black pepper in a large bowl.
  6. Mix together the Miracle Whip, mustard and vinegar, and stir until smooth.
  7. Pour mixture over the chopped vegetables and gently fold (or mix with your hands) to coat.
  8. Chill several hours or overnight before serving.

Note: This recipe makes a veritable vat of potato salad, enough for a large gathering. It is easily halved if you are serving a smaller group, but way too much trouble for only a few. It does, however, make great leftovers if refrigerated. And, speaking of refrigeration, if you take this salad to an outdoor gathering, be sure to keep it on ice until serving time.

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