Nana’s famous Southern Style Potato Salad recipe is so good it is bound to become a tradition in your house too. It’s a rich and creamy summer salad that tastes like home to me. And trust me, care was taken to really bring this classic over the top.
Every family gathering I can remember (at least since I was about 10) there was always my mom’s potato salad and macaroni salad. I moved away more than 19 years ago and every time I went back home it was one of the things I asked her to make.
Funny thing is, as the story usually goes… The recipe was slightly adapted from her best friend of 30 years, Susie Q ❤ (Munchkin calls her Zoo. LOL)! We spent just about as much time at Susie Q’s house as we did our own growing up and she is like a second mom to me. That makes the recipe even more special. So after all these years how did I finally mange to get my hands on one of my favorite recipes?
A few years ago my mom and dad came out to Arizona to visit. It was probably our best vacation together. We hung out and spent a lot of quality time together. We grilled on my new barbecue grill and my mom and I stayed up all night making strawberry jam and really enjoyed talking, laughing our heads off and bonding. Then we headed off to Sedona for a few days.
It was during that visit that my mom wrote down her potato salad and macaroni salad recipes for me. Need I tell you, I cherish those hand written recipes, especially now that she has passed. My mom was diagnosed with cancer shortly after that visit. The next year went really fast. It is probably one of the most impactful years of my life.
The things I learned from my mom (Nana to her grandkids) the last year of her life will stick with me forever. She truly lived as an example and I miss her every day. You see that big beautiful smile??? It was a permanent one that graced her face and I tell you it lit up the room. Those squishy eyes that have been overtaken by that huge smile… Thankfully, she passed that fantastic feature on to me and Munchkin. Every time my daughter laughs or I look in the mirror, I see her.
She loved our website and was thrilled that I would someday share her recipes with you. Of course her recipes are family meals I grew up on like her Beef Stew and this fabulous potato salad.
My mom wanted us to write a cookbook and I am sure she is cheering with the angels in heaven over the upcoming release of The Simple Kitchen. I even tell the story of how it all came to be and I am sure it is no surprise that it was all because of one ‘everyday phone call and one recipe that shared with me’. The rest is history. You can read the story in the book, I won’t spoil it.
Naturally the recipes in our book are inspired by our lives and include Mexican, Italian, Southern and Midwestern inspired recipes and you are going to love them all!
Southern Style Potato Salad
So back to the recipe at hand… This Southern Style Potato Salad tastes like home to me. It is true comfort food. Rich and creamy with eggs and bits of onion throughout it is my favorite potato salad and I am sure it will be yours too. Cooked with the skins on (and peeled once cooled), it creates a perfectly cooked potato that holds its form much better. It is really good served right away, but down right addictive if first chilled overnight.
With love from our simple kitchen to yours.
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Check out more of our favorite summer salad recipes:
Best Ever Southern Style Potato Salad + Video
- butter knife
- 5 pounds Russet potatoes, unpeeled and washed
- 30 ounce jar Hellman’s/Best Foods mayonnaise
- 15 ounces Miracle Whip salad dressing spread, 1/2 of a 30 jar
- 3 large eggs, hard boiled and diced
- 1/2 large yellow onion, diced
- 2 teaspoons kosher salt
- 2 teaspoons fresh ground black pepper
- Optional: replace 1 teaspoon kosher salt with 1 teaspoon celery salt
- Paprika, garnish
- Place potatoes in a large pot covered with water. Cover and bring to a boil. Remove cover and continue boiling for 20-25 minutes, until potatoes are cooked through. Pierce with a fork to check doneness. Drain and cool potatoes.
- In the empty pot add mayonnaise, Miracle Whip, eggs, onion, salt and pepper. Mix until combined. Smash the eggs while mixing. If you like the egg chunks you can just stir.
- Using the back of a butter knife peel skins from potatoes and cut potatoes into bite size chunks and add to mayonnaise mixture as you cut them.
- Mix to combine. Sprinkle with paprika. Chill until ready to serve.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published 6/20/14
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