Southern Potato Salad

I have been using this recipe for many many years without any tweaks. The flavor is so creamy and vinegary and honestly.

Just so balanced that it makes it this the most delicious potato salad ever! This is something that is fantastic on it’s own but often served alongside gumbo but usually without eggs and more of just a mash. It might sound a bit weird but it’s the law of the land trust me.

3 ½ lbs. red bliss potatoes, scrubbed clean
2 ½ cups mayonnaise
¼ cup Dijon mustard
1/3 rd cup red wine vinegar
7 ea. hard boiled eggs, crumbled
¼ cup bacon bits
1 cup green onion, minced
1 cup red onion, small diced
¼ cup chives, minced
to taste salt & pepper

Place the potatoes in a large pot of water. Bring the water to a rolling boil, then lower the heat and simmer for 15 to 20 minutes, until the potatoes are tender when pierced with a knife but not overcooked. Drain the potatoes well in a colander, then place potatoes in refrigerator to cool about 20 minutes.

Meanwhile, in a small bowl mix mayonnaise, dijon mustard & red wine vinegar and set aside.

When the potatoes are cool, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. Add the hard boiled eggs, bacon bits, green onions, red onions & chives Toss well and season with salt & pepper, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.