Mama’s Old-Fashioned Potato Salad – Dee Dee’s

Certainly! Here’s a warm and nostalgic article for Mama’s Old-Fashioned Potato Salad – Dee Dee’s, perfect for a blog post, family cookbook, or even a newsletter. It captures the heart and comfort behind a beloved, traditional recipe.

Mama’s Old-Fashioned Potato Salad – Dee Dee’s: A Timeless Southern Classic

Some recipes are more than just food — they’re memories. Passed down from generation to generation, shared at family picnics, Sunday dinners, and backyard barbecues. Mama’s Old-Fashioned Potato Salad – Dee Dee’s is one of those recipes. Simple, hearty, and made with love, it’s a Southern-style side dish that tastes like home.

Creamy, tangy, and just the right amount of chunky, this potato salad has stood the test of time — not because it’s fancy, but because it’s real. It’s made with humble ingredients and the kind of care that only a mama (or Dee Dee) can give. Whether you’re serving it at a family reunion or with a plate of fried chicken, this is the kind of dish that disappears fast.

🥔 What Makes It “Old-Fashioned”?

The charm of this recipe lies in its simplicity. No trendy twists, no overcomplications — just boiled potatoes, hard-boiled eggs, mayo, mustard, and a touch of seasoning. It’s creamy but not soggy, flavorful but not overpowering, and always served cold, just like Mama used to make.

📝 Ingredients

3 lbs russet or Yukon Gold potatoes, peeled and cubed
4 large hard-boiled eggs, chopped
1 cup mayonnaise (Duke’s preferred for Southern authenticity)
2 tablespoons yellow mustard
½ cup finely chopped celery
¼ cup finely chopped onion (optional)
1 tablespoon sweet pickle relish (or more to taste)
Salt and black pepper, to taste
Paprika, for garnish
Optional: chopped fresh parsley or extra sliced eggs for presentation

👩‍🍳 Instructions

Boil the potatoes: Add the cubed potatoes to a pot of salted water. Bring to a boil and cook until fork-tender, about 10–12 minutes. Drain and let cool slightly.
Make the dressing: In a large bowl, mix together the mayo, mustard, relish, celery, and onions (if using). Add salt and pepper to taste.
Combine everything: Gently fold the warm (but not hot) potatoes into the dressing. Add the chopped eggs and mix carefully to avoid mashing the potatoes too much.
Chill: Cover and refrigerate for at least 2 hours — overnight is even better. This allows the flavors to meld and deepen.
Serve: Before serving, give it a light stir and sprinkle with paprika and optional chopped parsley or sliced eggs for a classic finish.
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