This Southern-Style Potato Salad is creamy, tangy, and packed with classic cookout flavor. Tender potatoes are boiled with chicken bouillon for extra richness, then tossed with a creamy mayo-mustard dressing, chopped eggs, sweet relish, and simple seasonings for the perfect backyard barbecue side dish.

Ingredients:

0.5x

1x

2x

4x

 

•   3 lbs Yukon Gold potatoes (or russet potatoes, peeled and cubed)
•   1 tbsp chicken bouillon
•   water (for boiling)
•   mayonnaise
•   yellow mustard
•   garlic powder
•   black pepper
•   sugar (to taste)
•   boiled eggs (chopped)
•   sweet salad cubes (or sweet pickle relish)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Wash, peel, and cut the POTATOES into bite-sized chunks.
2. Add the potatoes to a large pot with water and the CHICKEN BOUILLON.
3. Bring to a boil and cook for about 14 MINUTES, or until fork tender.
4. Drain the potatoes and allow them to cool completely.
5. In a large mixing bowl combine the MAYONNAISE, YELLOW MUSTARD, GARLIC POWDER, and BLACK PEPPER.
6. Fold in the chopped BOILED EGGS and SWEET RELISH.
7. Add the cooled POTATOES and gently fold until evenly coated.
8. Sprinkle in a little SUGAR to balance the flavors and stir again.
9. Cover and refrigerate for at least 1 HOUR before serving for the best flavor.
10. Serve chilled alongside your favorite barbecue, fried chicken, or grilled meats.

Shop Her Cookbooks