Southern Potato Salad is a beloved classic that shines at barbecues, picnics, and family gatherings. This creamy, tangy dish blends tender potatoes with hard-boiled eggs, crunchy celery, and a zesty mustard-mayo dressing, making it an essential side for any occasion.
Ingredients:
2 1/2 pounds russet or Yukon Gold potatoes, peeled and cubed
3 large eggs
1 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons sweet pickle relish
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
1 tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional, for garnish)
Fresh parsley, chopped (optional, for garnish)
Directions:
Cook the Potatoes: Place the peeled and cubed potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 10-12 minutes, or until tender. Drain and let cool slightly.
Cook the Eggs: While the potatoes are cooking, place the eggs in a small saucepan and cover with water. Bring to a boil over medium-high heat, then remove from heat and cover. Let sit for 10-12 minutes. Drain, cool under cold water, peel, and chop.
Make the Dressing: In a large mixing bowl, combine mayonnaise, mustard, pickle relish, apple cider vinegar, salt, and black pepper. Mix well.
Combine Ingredients: Add the cooked potatoes, chopped eggs, celery, and red onion to the dressing. Gently toss until the potatoes are evenly coated.
Chill and Serve: Cover the potato salad and refrigerate for at least 1 hour to let the flavors meld. Before serving, garnish with paprika and chopped parsley if desired.
Serving Tips:
Chill Well: For the best flavor and texture, make sure to chill the potato salad for at least an hour before serving. This allows the flavors to meld and the salad to firm up.
Garnish: Just before serving, sprinkle the salad with a touch of paprika and freshly chopped parsley for a pop of color and added flavor.
Pairing: Southern Potato Salad pairs wonderfully with grilled meats, such as burgers, hot dogs, or barbecue chicken. It also complements other classic sides like baked beans and corn on the cob.
Serving Dish: Serve the potato salad in a large bowl to make it easy for guests to help themselves. Use a ladle or large spoon for serving to keep the salad intact.
Storage Tips:
Refrigeration: Store leftover potato salad in an airtight container in the refrigerator. It will keep well for up to 3 to 5 days.
Avoiding Spoilage: To prevent the salad from becoming too soggy, avoid mixing in any extra dressing before storing. If the salad seems dry after refrigeration, you can stir in a bit of additional mayonnaise or mustard to refresh it.
Freezing: It’s not recommended to freeze potato salad, as the texture of the potatoes and other ingredients can change significantly. The mayonnaise-based dressing can also separate and become watery after thawing.
Serving After Storage: When serving potato salad that has been refrigerated, give it a gentle stir to redistribute the dressing and bring back its creamy texture.
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FAQs:
Can I use other types of potatoes for this recipe?
Yes, you can use other types of potatoes such as red potatoes or fingerling potatoes. Russet and Yukon Gold potatoes are preferred for their creaminess and ability to hold their shape, but feel free to use what you have on hand. Just make sure to cut the potatoes into uniform pieces for even cooking.
Can I make Southern Potato Salad ahead of time?
Absolutely! Southern Potato Salad can be made up to 1 day in advance. Prepare it as directed and store it in an airtight container in the refrigerator. This allows the flavors to develop and meld together even more. Just be sure to give it a good stir before serving.
Can I substitute Greek yogurt for mayonnaise in this recipe?
Yes, you can substitute Greek yogurt for mayonnaise to lighten up the recipe or for a tangier flavor. Keep in mind that Greek yogurt will alter the taste and texture slightly, but it’s a great alternative if you prefer a healthier option.
How can I make this potato salad spicier?
To add some heat to your Southern Potato Salad, consider mixing in a bit of Dijon mustard or hot sauce to the dressing. You can also add finely chopped jalapeños or a sprinkle of cayenne pepper to give it an extra kick. Adjust the amount according to your taste preference.
Conclusion:
This Southern Potato Salad is sure to impress with its rich flavor and creamy texture. Whether you’re hosting a gathering or just enjoying a meal at home, this recipe is a guaranteed crowd-pleaser. Enjoy the perfect blend of comfort and taste in every bite!
📖 Recipe:
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Southern Potato Salad
- Total Time: 30 minutes (plus chilling time)
- Yield: 6-8 servings
- Diet: Vegetarian
Description
Southern Potato Salad is the quintessential creamy side dish perfect for barbecues, picnics, and family gatherings. Combining tender potatoes with hard-boiled eggs, crisp celery, and a tangy mustard-mayo dressing, this Southern classic delivers comfort and flavor in every bite. Easy to prepare and packed with flavor, it’s a must-have addition to any meal.
Ingredients
2 1/2 pounds russet or Yukon Gold potatoes, peeled and cubed
3 large eggs
1 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons sweet pickle relish
1/2 cup celery, finely chopped
1/4 cup red onion, finely chopped
1 tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional, for garnish)
Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the Potatoes: Place the peeled and cubed potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 10-12 minutes, or until tender. Drain and let cool slightly.
- Cook the Eggs: While the potatoes are cooking, place the eggs in a small saucepan and cover with water. Bring to a boil over medium-high heat, then remove from heat and cover. Let sit for 10-12 minutes. Drain, cool under cold water, peel, and chop.
- Make the Dressing: In a large mixing bowl, combine mayonnaise, mustard, pickle relish, apple cider vinegar, salt, and black pepper. Mix well.
- Combine Ingredients: Add the cooked potatoes, chopped eggs, celery, and red onion to the dressing. Gently toss until the potatoes are evenly coated.
- Chill and Serve: Cover the potato salad and refrigerate for at least 1 hour to let the flavors meld. Before serving, garnish with paprika and chopped parsley if desired.
Notes
For the best flavor, refrigerate the potato salad for at least 1 hour before serving.
If the salad seems dry after refrigeration, stir in a bit more mayonnaise or mustard to refresh it.
Avoid freezing the potato salad as it can affect the texture and taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling, Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 6-8 servings
- Calories: 250 kcal per serving
