Food & Drink


Potato salad is a dish that is taken extremely seriously in southern Louisiana. I quickly learned this when I moved to South Louisiana 20 years ago (OMG, how did it take that long? ??). I wasn’t a massive lover of potato salad in my early years, but it soon became my favorite after having it in a southern way, with mayonnaise and mustard. It’s creamy, rich, spicy, and just enough crunch. The Southern-style potato salad is the dreamy comfort food dreams are made of.


Potato salad is quite adaptable, and every family has their unique method of making it. In general, we have some items that are relatively simple to substitute without going away from the traditional southern potato salad:

Red onion is a substitute for the green onion

Apple cider vinegar can be used in place of red wine vinegar

Lawry’s salt or another seasoning salt to replace it. Anthony’s Chachere’s

Dill relish or sweet pickles chopped as an alternative to sweet relish

Creole mustard or Dijon mustard to replace yellow mustard.

Miracle Whip instead of mayonnaise to create a more sweet finish


Potato salad is good in the fridge for 3-4 days. You can make a whole batch if you cannot finish an entire 8-cup portion in this time frame. Alter the serving size in the recipe below; all ingredients will change accordingly.


3 lbs. Yukon Gold potatoes ($3.49)

1 tsp. salt ($0.03)

Two large eggs ($0.42)

3/4 cup mayonnaise ($0.75)

One tablespoon yellow mustard ($0.08)

One tablespoon sweet relish ($0.08)

1 Tbsp of red vinic vinegar ($0.10)

1/2 teaspoon The seasoning of Tony Chachere ($0.05)

1/4 teaspoon freshly cracked black pepper ($0.02)

Two green onions ($0.22)

Two ribs of celery (1 Cup cut) ($0.32)


Peel, wash, and cut your potatoes into 1-inch cubes. Then, rinse them using cool water inside a filter to eliminate the excess starch. Set the cubed potatoes into a huge saucepan and cover them with cold water. Add one teaspoon of salt to the pot and bring it to a simmer over high temperatures. The potatoes should be cooked until tender (about 10 minutes). The potatoes should be pierced using a fork to ensure they’re cooked and then drained into a colander. Then, rinse them with cold water to chill the potatoes.

When the potatoes are boiling, prepare the eggs while they are cooking. Put the eggs in an unassuming pot, cover them with cold water, and then bring them up to an extreme boil. The eggs should boil for a minute before removing the heat. Close the lid and allow the eggs to sit in the boiling water for about 15 minutes. After that, pour the hot and excellent water into the pot to end boiling. Once the eggs have cooled, remove and chop the eggs.

While the eggs and potatoes are cooking, prepare the dressing. Mix the mayonnaise with relish, mustard, red wine vinegar, Tony’s (or seasoning salt), and freshly cracked pepper.

Finely dice the celery and cut the green onions.

Cook the cool rinsed potatoes into the bowl in a large container with diced celery, sliced green onion, chopped eggs, and dressing. Mix until everything is well combined and coated with the sauce. You can mash the potatoes a bit for those who prefer more delicate, more squishy potato salad.

Check the mustard and adjust the taste or the seasoning according to your preference. Then serve.