Step 4: Make the Dressing
- In a large mixing bowl, whisk together:
- Mayonnaise
- Mustard
- Relish or pickles
- Salt and pepper
- Taste and adjust seasoning. For more zing, add a splash of vinegar or pickle juice.
Step 5: Assemble the Salad
- Cut the warm potatoes into bite-sized chunks. Warm potatoes absorb the dressing better, making them extra flavorful.
- Gently fold the potatoes into the dressing until coated.
- Add the chopped eggs, onion, and celery. Mix carefully to avoid mashing the potatoes too much — you want some texture.
Step 6: Chill and Serve
- Transfer the potato salad to a serving bowl.
- Smooth the top and sprinkle generously with paprika for that classic, old-fashioned look.
- Cover and refrigerate for at least 2 hours (overnight is even better) to let the flavors mingle.
Tips from Mama Dee Dee
- Don’t overcook the potatoes: Mushy potatoes can turn the salad into paste.
- Serve cold: This salad is best when thoroughly chilled.
- Make it a day ahead: The flavors deepen beautifully after resting overnight.
- For a Southern twist: Add chopped green onions and a dash of hot sauce.
Serving Suggestions
Mama’s Old-Fashioned Potato Salad pairs perfectly with:
- Fried chicken
- Grilled ribs or burgers
- Baked beans
- Cornbread
- Summer BBQ spreads
Final Thought:
This isn’t just a recipe — it’s a piece of family history. Every bite carries the comfort of home, the warmth of tradition, and the joy of shared meals. Mama Dee Dee’s potato salad isn’t just made, it’s crafted with love — and that’s why it never goes out of style.
If you’d like, I can also write you a shorter, printable recipe card version of this so it’s easy to follow in the kitchen. Would you like me to do that?
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