Wonderful tasting and the best Southern-style potato salad you can eat.
Looking for a simple potato salad recipe for summer cookouts? Definitely try this one. JoAnn uses red potatoes in her recipe which is a great choice because they are firm and don’t become super mushy in the potato salad. Since there are very few ingredients, using good mayonnaise and mustard is a must in this recipe. The mustard, along with the lemon pepper, gives the salad a little tang. If you have picky eaters, this potato salad is for you.
Note: Do a quick taste before serving. The potatoes may soak up the mayonnaise, so you may need to add a little extra and a pinch or two of salt. We boiled the potatoes for about 15 minutes until they were fork tender. For the eggs, we placed them in a saucepan with water. Brought the water to a boil, turned off the heat and let them sit covered for 10 minutes.
FULL RECIPE IN THE NEXT PAGE
