Anyone have one? The simpler the better. Honestly, something that resembles what you'd find at a cheap barbecue place or plop out of a tub from HEB, but better, would be fine.

Both of these are pretty basic to start with and you can customize to your liking.

https://spicysouthernkitchen.com/southern-mustard-potato-salad/
https://www.gritsandpinecones.com/southern-potato-salad/

This has been my go to potato salad recipe for several years

https://www.texasmonthly.com/recipe/texas-style-potato-salad-recipe/#recipe

Thanks to both of you! This is something I can work with.

HEB and Walmart have what I consider the best mustard tater salad you can find.

That was by backup plan in case things went haywire and a ran out of time to make something. I'm generally not the type to bring something premade to someone's house.

NColoradoAG said:

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This has been my go to potato salad recipe for several years

https://www.texasmonthly.com/recipe/texas-style-potato-salad-recipe/#recipe

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I think this is the one I was looking for, can't believe I forgot to check Texas Monthly, good call. I have substituted some of the relish with chopped up pickled jalapenos for some kick in the past.

Made some last night with left over baked potatoes, made a mustard dill version. World class…I like over cooked potatoes…

When making tator salad do yall cube your taters up and then cook them? I always use red potatoes, steam them whole until done and let them cool down. Then I peel them and just mash them up by hand. That way I get all sizes of potato from totally mashed to chunks of various different sizes. To me it makes it more appealing to the eye.....but that's just me

I generally prefer a more chunky potato salad, because I want to be able to taste the potatoes.

I can taste the potatoes. Try something different. You might actually like the texture better.......and it's certainly more eye appealing than cut up potatoes

I've tried it. I like a chunkier style better. But to each their own.

TBH, having "totally mashed" potatoes in potato salad sounds the opposite of appealing to the eye.

Reread what I wrote . They are not totally mashed and there are chunks of all sizes along with some mashed. They're just not in uniform 1/2 by 1/2 or 3/4 by 3/4 chunks.......which is appealing to some I guess.

Aaron Franklin's recipe for classic German potato salad is nails.

I follow that Daniel Vaughn recipe pretty much exactly. Peel and cube the potatoes at about a 1/2 inch. After I drain the potatoes I season them pretty well and then use a fork to lightly mash maybe 1/4 of the potatoes. Not mashed potato consistency, just broken down a bit. I like the light mash as I think it helps the final texture.

Ag_07 said:

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Aaron Franklin's recipe for classic German potato salad is nails.

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This! I like to add diced celery for an extra crunch