RHOA’s Cynthia Bailey Has the Perfect Potato Salad Recipe for Summer

So with that said, we got the “official potato salad maker” to share her recipe as part of Glamour‘s ongoing series, That Thing I Always Cook. “It’s a feel-good recipe that you just have to love because it makes you happy,” she says. Bon appétit!

Cynthia Bailey’s Potato Salad (serving size: 6 people)

Ingredients

6-8 small red or white potatoes

½ or ⅔ cup chopped red onion 

½ cup chopped bread and butter pickles

1-2 pimientos (optional)

2 tablespoons Duke’s Mayonnaise or Hellmann’s 

1-2 tablespoons spicy brown mustard, to taste

3 hard-broiled brown organic eggs (optional)

Instructions

Cut the small potatoes.

Finely chop up at least half of an onion, if not a little bit more. I prefer red onion, but you can use the onion of your choice. It’s to taste. I don’t cook the onion ahead of time, but you can. You can sauté them in olive oil to get that strong onion taste down. 

Chop the bread and butter pickles and add. I like my potato salad to have a sweet taste, so I do at least a half a cup, but you can do more or less to your taste. I’m really heavy-handed with them. They have to be chopped up; you can’t cheat and do sweet relish or regular pickled relish. You gotta get the bread and butter sweet pickles and chop ‘em up on your cutting board. That is key. 

Pimientos are optional as well for a little red color. Sometimes I’ll just chop a few of those up and mix those in there.

Add the mayo. The secret is in the mayo. I only use Hellmann’s or, if I’m in the south, they have a mayonnaise from a Black-founded company called Duke’s. It is the best. 

Add the mustard to taste. I really love the old grain-style mustard with the big mustard seeds inside there. I use a couple of tablespoons of that to taste. I don’t like it too mustardy, but I like the way it makes it look. It also gives it that little tangy taste. I don’t want the dish too mayonnaise tasting, so the mustard kind of gives it a tartar taste. I would say use two tablespoons, or to your own taste, for the mustard. 

Chop three hard-broiled eggs and add. I use organic. When I finely chop them up, I keep the yolks as well. But know that the eggs are optional. Sometimes I make the potato salad with them, sometimes I don’t.