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potato salad

Best Southern Potato Salad

Traditional and delicious potato salad for all summer parties.
Course Side Dish
Cuisine American
Keyword potato salad, Southern potato salad, Southern recipe, summer recipes
Prep Time 35 minutes
Cook Time 20 minutes
Servings 8
Author Carol


  • chef's knife
  • cutting board
  • measuring cups and liquid measuring cup
  • measuring spoons
  • mixing bowl and spoon
  • medium saucepan


  • 6 - 7 medium red potatoes
  • ¾ cup mayonnaise
  • ¼ cup Miracle Whip
  • 2 tablespoons yellow mustard
  • tablespoon red wine vinegar
  • 2 tablespoons Durkee's
  • 4 - 5 strips bacon cooked to almost crisp and crumbled
  • 2 hard~boiled eggs diced
  • ¼ cup sweet gherkin pickles diced
  • 2 tablespoon pimento
  • 3 green onions, white and light green parts only ⅛ sliced
  • ½ teaspoon celery salt or celery seed
  • 2 teaspoons granulated sugar
  • kosher salt and freshly ground pepper to taste
  • 6 - 7 dashes Tabasco
  • flat~leaf fresh parsley, leaves only chopped, for garnish
  • paprika for garnish


  • Place potatoes in a medium saucepan. Fill the saucepan with water and cover potatoes with 2 inches of cold water. Place on high heat and bring to boil. Lower heat to maintain a simmer. Cook potatoes until easily pierced with a skewer. Drain potatoes and place in a bowl to cool.
  • While potatoes are cooking, combine dressing ingredients in a medium bowl: mayonnaise, Miracle Whip, mustard, Durkee's, red wine vinegar, sugar, Tabasco, and spices. Fold together until thoroughly combined.
  • Fold in the crumbled bacon, sliced green onion, diced gherkins, eggs, pimentos. Add salt and pepper to taste.
  • Place potato salad in a serving bowl. Sprinkle paprika over salad. Garnish with chopped parsley. Cover with plastic wrap and refrigerate for several hours.
  • Remove potato salad from refrigerator 30 minutes before serving.