Southern Potato Salad

Transport your taste buds to the South with this classic and creamy Southern Potato Salad. This beloved side dish is a staple at picnics, barbecues, and family gatherings, known for its rich and tangy flavour. Made with tender potatoes, hard-boiled eggs, and a flavorful dressing, this potato salad is the perfect accompaniment to grilled meats or as a standalone dish for a light and satisfying meal.

Southern Potato Salad

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 6-8
Difficulty: Easy
Course: Side Dish
Cuisine: Southern
Calories: Approximately 250 calories per serving

The beauty of Southern Potato Salad lies in its simplicity. It’s a comforting and nostalgic dish that celebrates the humble potato and transforms it into a flavorful and satisfying creation. The combination of creamy mayonnaise, tangy mustard, and the right blend of seasonings creates a potato salad that is creamy, tangy, and packed with flavour.

To make this Southern Potato Salad, you’ll need potatoes, hard-boiled eggs, mayonnaise, mustard, onion, celery, sweet pickle relish, vinegar, sugar, salt, and pepper. The result is a creamy and hearty potato salad with just the right amount of tanginess and crunch.

Start by boiling the potatoes until they are tender but still hold their shape. Drain and let them cool before peeling and cutting them into bite-sized pieces. Place the potatoes in a large mixing bowl.

Next, prepare the dressing by combining the mayonnaise, mustard, diced onion, diced celery, sweet pickle relish, vinegar, sugar, salt, and pepper in a separate bowl. Whisk the ingredients together until well combined.

Pour the dressing over the potatoes and gently toss to coat each piece evenly. Add the hard-boiled eggs, chopped into small pieces, and fold them into the salad.

Cover the bowl and refrigerate the potato salad for at least an hour to allow the flavours to meld together and the salad to chill.

Before serving, give the potato salad a final taste and adjust the seasonings if needed. Garnish with a sprinkle of paprika or fresh herbs for an extra touch of flavour and presentation.

This Southern Potato Salad is the perfect side dish for any occasion. Whether you’re planning a backyard barbecue or a Sunday family dinner, this classic dish will be a hit with everyone.

Note: Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Remember to give it a gentle stir before serving again to redistribute the dressing. Enjoy the flavours of the South with this creamy and delicious potato salad!

Ingredients:

  • 2 pounds potatoes (Yukon Gold or Russet), peeled and cut into bite-sized pieces
  • 4 hard-boiled eggs, chopped
  • 1 cup mayonnaise
  • 2 tablespoons mustard
  • 1/4 cup diced onion
  • 1/4 cup diced celery
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Boil the potatoes in a large pot of salted water until tender but still firm. Drain and let them cool before peeling and cutting them into bite-sized pieces.
  2. In a separate bowl, whisk together the mayonnaise, mustard, diced onion, diced celery, sweet pickle relish, vinegar, sugar, salt, and pepper until well combined.
  3. Place the cooked and cooled potatoes in a large mixing bowl.
  4. Pour the dressing over the potatoes and gently toss to coat each piece evenly.
  5. Add the chopped hard-boiled eggs to the potato salad and fold them in.
  6. Cover the bowl and refrigerate the potato salad for at least an hour to allow the flavours to meld together and the salad to chill.
  7. Before serving, taste and adjust the seasonings if needed.
  8. Garnish with a sprinkle of paprika or fresh herbs, if desired.
  9. Serve the Southern Potato Salad chilled and enjoy!

Note: Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving again.