I’m a Texas girl born and raised. I’ve lived in the south all of my life. I know what good sweet tea tastes like, I understand the importance of southern hospitality, and I love that Summer BBQ’s are a part of my life.
I enjoy hosting and attending Summer BBQ’s because the food is always outstanding! My favorite dish to bring is a good ole southern potato salad. My family loves this dish year round, but it’s especially enjoyed during hot summer days.
The recipe that I’ll be sharing with you is one that has been passed down from many generations. I don’t think it’s actually been written down anywhere until today. Until now, the only way to learn the amazing secrets to this side dish was by standing in the kitchen together, the younger generation learning from the older.
This is a mustard potato salad that is simple and yet delicious. I have enjoyed many different types of potato salads but this one will always be my favorite….you could say it will always taste like HOME.
(This recipe uses a 10 lb. bag of potatoes. It’s enough to feed a large crowd at your Summer BBQ. You can modify this recipe by cutting the ingredients in 1/2 to make a family sized portion.)
Before you start, here is my most important piece of advice. Play some music while you chop, cook, and create. I really think it makes the potato salad taste better! And, of course, a little Texas Two Step or Cowboy Waltz around the kitchen is also allowed.
Start out by peeling and dicing your potatoes into cubes. Then place your potatoes in a pot to boil.
While you are boiling your potatoes also boil your eggs.
Next chop up your onion and dill pickles. Some people use relish but I like the taste of fresh chopped dill pickles.
Once your eggs are boiled and peeled, chop them and set them aside.
Now, drain your potatoes and add them to a bowl along with your eggs, onions, pickles, miracle whip (if you prefer mayo you can use it instead of miracle whip), mustard, and pickle juice.
Next, stir everything together until it’s blended together nicely. Don’t worry if your potatoes are no longer in cube form, this potato salad comes out a little more smooth than chunky.
Place your completed salad into the fridge and let it chill for at least 2 hours (I actually enjoy eating a serving of it warm before I chill it). Right before it’s ready to serve, sprinkle paprika on the top.
EAT, ENJOY AND SHARE!