This scrumptious Southern Potato Salad recipe is picnic ready. It's dressed with a flavorful mayonnaise-mustard combination and finished with a light dusting of paprika on top.
Easy Southern Potato Salad Recipe
Potato salad makes its appearance in many forms, but depending on the preference of the cook. This Southern style recipe pays homage to how I was taught to make it as a little girl. Occasionally, my family made other styles of for picnics, barbecues and backyard parties but this kind was, and still is, the most common. Vinegar dressed German potato salad, Deli style potato salad with bacon or fully loaded baked potato salad all have their place on the summer side dish menu from time to time. That said, if your goal is classic, this recipe is the one to make.
How to Make the Best Southern Potato Salad Recipe
- What are the best potatoes to use for making potato salad? That really depends upon the desired end result. You can use russet, Yukon golds or red potatoes for this recipe. All three have varying starch content and keep in mind that golden and red potatoes won't take quite as long to cook. So in light of that and the variety you choose to use, adjust the cooking time accordingly.
- What kitchen tools are needed to make potato salad? You'll need a sharp paring knife and a potato peeler to remove the skins, a large deep pot to cook the potatoes and a smaller one to boil the eggs. You'll need a large bowl for mixing, measuring cups and spoons a whisk and a large silicone spatula or spoon to gently mix the cooked potatoes with the dressing.
- When cutting the potatoes, make a special effort to keep the cubed potatoes similar in size for even cooking.
- I highly recommend cooking the potatoes in a large pot and it can also serve as a mixing bowl.
- Is potato salad sweet? That varies from recipe to recipe. This Southern style potato salad includes sweet relish which gives it a sweeter flavor.
- Is egg an ingredient used in Southern potato salad? Typically egg is used, but not always. Hard boiled eggs are included in this recipe.
- How long do I cook the potatoes? One of the biggest mistakes you can make with potato salad is overcooking the potatoes. Start with cold water covering the potatoes completely. Watch the time, and be careful not to cook them too long to prevent them from becoming mushy. For this recipe, 8-10 minutes or until fork tender.
- How do I know when the potatoes are done? The potatoes should be fork tender, but not soft. So gently prick the centers with the tip of a knife or the tines of a fork to check for doneness.
- Another common mistake is, not draining the cooked potatoes thoroughly. Drain cooked potatoes in a colander and let them sit for a few minutes while you whisk together the ingredients for the dressing.
- You have the flexibility to use more than four chopped hard boiled eggs to this potato salad.
- You could adapt the potato salad dressing using Dijon or whole grain mustard. Plain yellow mustard is classic.
- This salad can be served warm, at room temperature or chilled.
- Can I freeze potato salad? I don't recommend freezing or the potatoes can break down causing the dressing to separate.
- Store prepared potato salad in an airtight container in the refrigerator for up to 3 days.
Other Southern Salad Recipes to Add to the Menu
Warm weather barbecues and backyard soirees are made for homemade side dishes like Homestyle Macaroni Salad, grilled Corn Avocado Salad and Seven Layer Salad. We also love a Tomato Cracker Salad and fresh Cherry Tomato Onion Cucumber Salad. You might also like to try this recipe for Bell Pepper Salad from Know Your Produce.
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Helpful Kitchen Items:
Southern Potato Salad
- 3 lbs russet potatoes (peeled and cut into bite size cubes)
- 5 large hard boiled eggs peeled and chopped, reserve one for garnishing
- 1 cup real mayonnaise
- 3 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 2-3 tablespoon sugar may adjust to taste
- 1 tsp salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated garlic or garlic powder
- ½ teaspoon celery seed
- ½ teaspoon dried dill
- ½ cup sweet pickle relish or chopped sweet pickles (May use dill pickles, if preferred)
- 1 rib celery finely diced
- 1 small red onion finely diced
- 4 green onions chopped
- smoked paprika for garnishing
- Cook cubed potatoes in salted water over medium-high heat for 8-10 minutes or just until fork tender. Do not overcook. Drain well.
- In a large mixing bowl, whisk together mayonnaise, mustard, vinegar, sugar, salt, pepper, garlic, celery seed and dill until fully blended. Add pickle relish, celery, red onion and green onions.
- To the bowl add potatoes and chopped eggs. Gently toss until potatoes are evenly coated.
- Chill for 4 hours. Mix well before serving and garnish with egg wedges, dusted with paprika.
- May also be served while warm, if desired.