Southern Potato Salad

Southern Potato Salad, or Yellow Potato Salad, has a very distinct flavor… it’s the mustard. Without the mustard you don’t get that color or that flavor… it’s the only potato salad that I like., but I am not knocking the other kinds out there in the big world… this just happens to be what was raised on and after years of trying others, I keep coming back to this yellow North Carolina favorite!! I adore it … and it goes with so much, it is a household side that will never go outta style…. at least ’round here.

Here is what you will need… it can easily be doubled, but I make just enough for us, most of the time …..

4-6 golden potatoes, peeled and cut in half

3 hard boiled eggs, chopped small

1 cup of mayonnaise ( I use Dukes)

2 tablespoons yellow mustard

1/4 cup chopped dill pickle ( small)

1/2 small white onion diced small

1 tablespoon Badia® Complete seasoning ( I will show you a picture below)

1/2 tablespoon or to taste of Paprika

Salt and pepper to taste

This is the Badia® Complete Seasoning…

The Badia® is available online if you think you may want to try it…

Peel the potatoes, cut in half and allow them to sit in cold water for at least 10 minutes.

Drain and add to a pot of cold water, enough to cover them and then bring to a boil on med high heat… keep checking them, they can over cook so fast, I insert a knife every few minutes after they begin to boil, it should go through with just a wee bit of resistance .

Drain the potatoes and start rinsing with cold water to stop the cooking…. potatoes retain a lot of heat so it will take you a few minutes… but don’t submerge them… you will know they are cool when you see very little steam coming off the taters.

This next step is where is gets weird…. ya know I gotta be weird…

Cut the taters into bite sized pieces and lay them out on parchment paper to cool… told ya it would get weird… but it makes a big difference in how the hold up in the mixing.