This scrumptious Southern Potato Salad is picnic ready. It’s dressed with a flavorful mayonnaise-mustard combination and finished with a light dusting of paprika on top.
Potato Salad Made Southern Style
Potato salad makes it’s appearance in many forms but, this recipe pays homage to how I was taught to make it as a little girl. Occasionally, my family made other styles of potato salad for picnics, barbecues and backyard parties but, this style 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 salad menu from time to time. That said, if your goal is classic, this recipe is the one to make.
Helpful Tips for Making Potato Salad
- You may use russet, golden or red potatoes in this recipe. Golden and red potatoes won’t take quite as long to cook so, adjust the cooking time accordingly.
- One of the biggest mistakes you can make with potato salad is overcooking the potatoes. Watch the time, and be careful not to cook them too long to prevent them from becoming mushy.
- The second mistake is, not draining them thoroughly. Drain fork tender potatoes in a colander and let them sit for a few minutes while you mix together the ingredients for the dressing.
- You can use more than 4 chopped eggs in the salad, if you prefer.
- This salad can be served warm, at room temperature or chilled.
Other Salad Recipes to Try
Warm weather barbecues and backyard soirees are made for homestyle dishes like macaroni salad, grilled corn avocado salad and seven layer salad. You may also enjoy this delicious Italian chopped salad recipe from The Country Cook.
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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 Tbsp yellow mustard
- 2-3 Tbsp sugar may adjust to taste
- 1 Tbsp apple cider vinegar
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp granulated garlic or garlic powder
- 1/2 tsp celery seed
- 1/2 tsp dried dill
- 1/2 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, 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.