This is my riff on Simply LaKita’s Southern Potato Salad. Her recipe is as delicious as it is straightforward. You will have your potato salad made in no time at all. I use the same base materials and steps, but I add two other ingredients. If my additions scare you, trust me when I say LaKita knows what she’s doing, so you can check out her original recipe instead. 🙂

Taco Potato Salad:
5 Russet Potatoes, peeled, diced
Half a medium sized mixing bowl of cold water + 1/2 tea salt

Prep and rest your potatoes in the mixing bowl as you peel and dice them up. Rinse the diced potatoes twice with cold water. Dump into a pot with water to boil. When the water hits its boiling point, add 1-2 teaspoons of salt. Always salt your starches!

Rinse out the mixing bowl using cold water. Add some ice and add some cold water. Drain the pot water after the potatoes hit fork tender stage. Drop the potatoes immediately into the mixing bowl to come stop the cooking and chill the potatoes.

3 Eggs, room temperature
1 tea White Vinegar
Half a small sized mixing bowl of cold water + ice

Bring eggs up to boil in water + vinegar, and then drop to a simmer. Cover and let them cook for 11 mins. Remove the eggs immediately and drop into the iced water bath to rest 10 mins before peeling. Smash both ends on all of the eggs before carefully getting fingernails under the membrane to smoothly remove the shell fragments. Wipe the eggs off on a paper towel before chopping up.

Dump the potatoes and egg chops into the rinsed out mixing blow and add the dressing:

1/2 C Mayo
2 Tbsp Relish
1 Tbsp Yellow Mustard
1+ Tea Taco Seasoning Blend
1/2 Tea Pickle Brine
S&P

Mix this all together, cover, and chill to marry everything together for roughly 4 hours.