Okay, let’s talk about Potato Salad. Not just any potato salad. I’m talking about *Southern Potato Salad*, the kind that’s creamy, tangy, slightly sweet, and the star of every potluck, barbecue, or family gathering. It’s like a warm hug on a plate, and it’s been a staple in my family for generations. If you’re tired of bland, boring potato salad and want something that packs a flavor punch, this recipe is your answer. Think of it as the cool, sophisticated cousin of your average potato salad – a little bit country, a whole lot of delicious!
What is Southern Potato Salad?
Southern Potato Salad is more than just potatoes and mayonnaise. It’s a celebration of flavors and textures, a symphony of savory, sweet, and tangy notes. It’s essentially boiled potatoes, hard-boiled eggs, a creamy dressing, and a mix of seasonings that create something truly special. What sets it apart from other potato salads is the touch of sweetness, often from a little sugar or sweet pickle relish, and that signature Southern zest. It’s comforting, satisfying, and always a crowd-pleaser.
Why you’ll love this recipe?
Where do I begin? First and foremost, the flavor! What I love about this recipe is how easy it is to make. Even if you’re not a seasoned chef, you can whip this up in no time. Potatoes are cheap, eggs are cheap, and you probably have most of the other ingredients in your pantry already! My grandma always made a big batch of this for our summer cookouts, and it never broke the bank. Plus, this Southern Potato Salad is so versatile. What are some good side dishes to serve with grilled chicken, Pulled Pork, or just a sandwich? I know there are tons of potato salad recipes out there, but this one is special because it’s the perfect blend of tradition and flavor. I’ve tweaked it over the years to make it even better, and trust me, it’s a winner.
How do I make Southern Potato Salad?
Quick Overview
How do you make a Southern Potato Salad? What’s a good dressing to make? What is the best way to cook potatoes?
Ingredients
For the Potatoes:
• 5 lbs Russet Potatoes, peeled and cubed (Yukon Golds work too, but I prefer the texture of Russets in this recipe)
• 1 tbsp Salt (for the boiling water)
For the Eggs:
• 6 Large Eggs
For the Dressing:
• 1 1/2 cups mayonnaise (Duke’s is the only way to go, in my opinion!)
• 1/4 cup Yellow Mustard (adds that classic tang)
• 2 tbsp APPLE CIDER Vinegar (for a little extra zing)
• 2 tbsp Sweet Pickle Relish (this is the secret ingredient!)
• 1 tbsp sugar (just a touch to balance the flavors)
• 1 tsp Celery Seed (adds a subtle savory note)
• 1/2 tsp Salt (or to taste)
• 1/4 tsp Black Pepper (or to taste)
• 1/4 cup finely chopped Celery (for crunch!)
• 1/4 cup finely chopped Red Onion (adds a nice bite)
What is the best step by step
Step 1: Boil the Potatoes
Place the cubed potatoes in a large pot and cover them with cold water. Add 1 tablespoon of salt. Bring the water to a boil and cook until the potatoes are fork tender, about 12-15 minutes. I always poke them with a fork to check for doneness. They should be easily pierced but still hold their shape.
Step 2: Cook the Eggs
While the potatoes are cooking, place the eggs in a separate pot and cover them with cold water. If the water boils, remove the pot from the heat and let the eggs sit in the hot water for 10-12 minutes. If you have a green ring around the yolk, transfer them to an ice bath to stop the cooking process and make them easier to peel.
Step 3: Make the Dressing
In a large bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sweet pickle relish, sugar, celery seed, salt, and pepper. This is where the magic happens! I sometimes add a pinch of cayenne pepper for a little extra kick, but that’s totally optional.
Step 4: Prep the Veggies
I like to soak red onion in cold water for a few minutes to mellow out its flavor a bit, but that’s just a personal preference. Finely chop the celery and red onion.
Step 5: Combine Everything
Once the potatoes are cooked, drain them well and add them to the bowl with the dressing. Peel and chop the hard-boiled eggs and add them to the bowl as well. Add the celery and red onion. Gently fold everything together until well combined. Be careful not to mash the potatoes too much!
Step 6: Chill
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld together and the potato salad to chill thoroughly. I always think it tastes better the next day!
Step 7: Serve
Before serving, give the potato salad a good stir. Taste and adjust the seasonings if needed. Serve chilled and enjoy!
What should I serve it with?
What are some of the best side dishes to serve with a Southern Potato Salad?
For a BBQ:What is the perfect accompaniment to grilled ribs, pulled pork, or burgers?
For a Picnic:What’s a good Southern picnic recipe?
For a Quick Lunch:What is a good meal to serve on its own or with a sandwich?
For a Potluck:What is a good potato salad recipe?
Growing up, my family always had potato salad at our Fourth of July cookouts. It just wouldn’t be the same without it. I’ve even been known to sneak a bowl of it straight from the fridge at night. Don’t judge!
What are some of the best ways to prepare Southern Potato Salad?
What are some of the best ways to make Southern Potato Salad?
Potato Choice: Russet potatoes are my go-to for this recipe. They have a slightly drier texture that holds up well in the dressing. Yukon Golds are also a good option, but they can be a bit more waxy.
Don’t Overcook:Be careful not to overcook the potatoes, or they’ll get mushy. They should be fork tender, but still hold their shape.
Good Mayonnaise:I’m a Duke’s mayonnaise devotee, but use your favorite!
Sweet Pickle Relish:The pickle relish is a key ingredient in this recipe.
Chill Time:The potato salad should be refrigerated for at least 2 hours. This allows the flavors to meld together and the potato salad to chill thoroughly. Does it taste better the next day?
Taste and Adjust:What are some suggestions for adding more seasonings to potato salad?
One time, I accidentally used too much vinegar in the dressing. It was way too tangy! I ended up adding a little more mayonnaise and sugar to balance it out, and it turned out fine. Don’t be afraid to experiment!
What are some Storing and Reheating Tips?
How do you store Southern Potato Salad?
Refrigerator Storage: How do ICan you store potato salad in an airtight container in the refrigerator for up to 3-5 days?
Room Temperature:Do not leave potato salad at room temperature for more than 2 hours. Bacteria can grow quickly at room temperature, so it’s important to keep it chilled.
How do I use a freezer I don’t recommend freezing potato salad. The mayonnaise can separate and the potatoes can get mushy when thawed.
I once left a bowl of potato salad out on the counter overnight (oops!). I was so bummed because I had to throw it away. Lesson learned: always store it in the fridge!
What are the most frequently asked questions on Quora
Final Thoughts
What is my Grandma’s secret recipe for Southern Potato Salad? It’s a taste of home, a reminder of family gatherings, and a celebration of Southern cooking. If you love this recipe, be sure to check out my other Southern classics like coleslaw, mac and cheese, and Sweet Potato pie. Happy cooking, y’all! I can’t wait to hear how yours turns out, so leave a comment below and let me know what you think!
Southern Potato Salad
Ingredients
Main Ingredients
- 2.5 pounds red potatoes peeled and cubed
- 4 large eggs hard-boiled and chopped
- 0.75 cup mayonnaise
- 0.5 cup dill pickles chopped
Instructions
Preparation Steps
- Boil the potatoes in salted water until tender, about 15 minutes. Drain and set aside to cool.
- In a large bowl, mix the cooled potatoes with hard-boiled eggs, mayonnaise, and dill pickles. Stir until well combined.
