Instructions:
Boil the cubed potatoes in salted water for about 7–8 minutes—until just fork-tender. Drain, rinse with cold water, and drain again Just A Pinch Recipes.
While potatoes cool, combine chopped onion and eggs in a bowl
In a separate bowl, mix together pickles, celery (if using), salt, pepper, mustard, and mayonnaise
Once potatoes are cooled, gently fold in the onion and eggs
Add the mayonnaise mixture and gently combine. Adjust mayonnaise or mustard to suit your desired creaminess
Garnish with sliced egg and a sprinkle of paprika, if desired
Quick Tips & Serving Suggestions:
Texture is key: Don’t overcook the potatoes—they should hold their shape, not turn mushy.
Adjust to taste: If it seems too dry, add more mayo; too rich, dial back a bit.
Perfect pairing: Ideal alongside BBQ, fried chicken, or holiday mains. Great with baked beans or biscuits too.
Variations & Comparisons:
While this version is a classic creamy potato salad, there are other regional takes worth noting:
Soul Food version “Dee Dee’s” (from Dash of Jazz): Includes Yukon Gold potatoes, sweet relish, pimentos, celery, onion, plus spices like garlic powder and smoked paprika. Often includes chicken broth when cooking potatoes for added depth, with mustard and mayo as the base. Chilled and garnished with paprika and chives.
Other “Mama’s” potato salad twists: You may find recipes with ingredients like evaporated milk, vinegar, sugar, or combining yolks into the dressing—and these all offer unique regional or personal family flavor profiles
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