Southern Potato Salad

Southern potato salad is a creamy delicious potato salad with a classic mayo and mustard dressing. Simply seasoned, this is the old fashioned potato salad that is often served at potlucks. With creamy Yukon Gold potatoes that hold up well, make this potato salad ahead of time for the best flavor.

📝 Ingredients

• 2.5 lbs potatoes (peeled and cut into 1/2" cubes)
• 1 cup sour cream
• 1/2 cup real mayonnaise
• 1 tablespoon mustard
• 1 teaspoon ranch powder
• 6 slices bacon (cooked and crumbled)
• 1 cup shredded cheddar cheese
• salt and pepper

👨‍🍳 Instructions

1. 1Add water (enough to put 1 inch over the potatoes) to a saucepan. Season with salt. Bring water to a boil over medium-high heat.
2. 2Once boiling, carefully add cubed potatoes to boiling water. Because boiling water can splash when potatoes are added, it's sometimes a good tip to use a ladle to lower potatoes into boiling water slowly and carefully. Make sure there is enough water to cover the potatoes by 1".
3. 3Boil potatoes for 10-15 minutes or until a fork pressed into a piece goes in easily. You do not want potatoes to be mushy, but hold shape. 2-3 pounds of cubed potatoes take me about 14 minutes but please begin checking yours around 10 minutes. See the recipe video for a clip of a fork-tender potato if needed.
4. 4Drain boiled potatoes and rinse with cold water to stop the potatoes from continued heat cooking. Let cool and drain COMPLETLY. It's best to leave potatoes in a colander for about 15 minutes to make sure all excess water is out before moving on.
5. 5In a large mixing bowl, add cooked and cooled potatoes, sour cream, mayonnaise, mustard, and ranch powder. Mix well with a wooden spoon or spatula.
6. 6Season potatoes well with salt and pepper. Mix again.
7. 7Add in cooked bacon and shredded cheese and mix well. While this recipe has a specific amount listed, it's fine to add more cheese and/or bacon to your liking.
8. 8Refrigerate potato salad for about 4 hours or overnight before serving.