Potato salad is a common sight on most southern tables, and it is usually served with one of the most popular southern entrees, barbecue. When I was growing up in Port Arthur, Texas, where my grandmother lived, we had a big spread every Sunday, and nearly always, barbecue, pinto beans, and potato salad were on the menu at my Grandma's house.

Before she passed away, my Granny gave me copies of all of her recipes, and her potato salad recipe is one of my favorites, since it includes a secret ingredient that all southerners love.

I start with red skinned potatoes, also known as new potatoes, and wash, cut up, and boil the potatoes first, in a large pan full of boiling water. I usually boil two eggs to add later, but remove them from the boiling water before the potatoes are done, after about eight minutes. The potatoes usually cook for about ten to fifteen minutes, and I check their firmness regularly, since mushy potatoes spoil the salad.

While the potatoes are boiling, I dice celery, red or Texas sweet yellow onions, and a little bell pepper, or red bell pepper if I have any on hand. I use about half a small onion, and one rib of celery. If I use bell pepper, I add about three strips, after dicing the strips which have been cut from the pepper. I put these ingredients into a large casserole dish, and then drain and rinse the potatoes. After the potatoes and eggs have cooled a little, I dice the eggs into cubes, and cut up the potatoes, leaving them in cubes so they are not completely mashed. Some potato salad recipes involve cooking and mashing the potatoes to a very soft consistency, but my family prefers the potatoes to be firm, and not cooked as long as potatoes used for mashed potatoes.

After I dice the eggs and potatoes, I add them to the casserole dish, with the onions and celery and peppers. I add mayonnaise and mustard at this point, using two thirds cup of real mayo and a third cup of mustard. Then I add spices, and they included salt, pepper, seasoned salt, a little celery salt, onion powder, and paprika. I measure by pouring, and use a dash of salt, celery salt, pepper, and onion powder, and a half teaspoon of seasoned salt. I add the paprika after the recipe is finished, but first I prepare and add the secret ingredient: bacon!

After the other ingredients are mixed together and in the casserole dish, I chill the potato salad for about ten minutes while I fry two strips of bacon until is crisp, and then I crumble the bacon and mix it in with the other ingredients. I then shake paprika over the top of the potato salad, and usually add a dash of parsley to the top, which makes the potato salad look festive.

When all of the ingredients are in place, I chill the potato salad for at least two hours, although it seems to taste best when chilled a long time, so if possible, I leave it in the refrigerator for three or four hours before serving. When everything else is ready and on the table, I place the casserole dish of potato salad in the middle of the table and watch it be quickly taken by my family! Your family is sure to like this recipe too, and the amount of spices can be adjusted to suit your family's taste. Sometimes I add black olives to the salad, and more or less mayo and mustard can be used to suit your personal preference. For those who like sweeter potato salad, I add a spoonful of sweet pickle relish, which also mixes well with the flavor of the bacon. So on the 4th of July, when you're removing the barbecue from the grill, serve this potato salad and listen to your family rave!

Learn more about this author, V. E. Steele.
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