Southern Potato Salad Recipe

Introduction

Southern Potato Salad is a classic, creamy side dish perfect for picnics, barbecues, or family dinners. This recipe combines tender potatoes, hard-boiled eggs, and a tangy dressing for a comforting and flavorful salad.

Ingredients

• 5 medium potatoes, peeled and cubed
• 6 large hard-boiled eggs, chopped
• 1/2 cup thinly sliced green onions
• 1/4 cup chopped sweet pickles
• 1 teaspoon prepared mustard
• 1 teaspoon celery seed
• 1 cup mayonnaise
• Salt and pepper to taste

Instructions

1. Step 1: Place the peeled and cubed potatoes in a large saucepan and add enough water to cover them completely.
2. Step 2: Bring the water to a boil, then reduce the heat and simmer, uncovered, for 10 to 15 minutes or until the potatoes are tender when pierced with a fork.
3. Step 3: Drain the potatoes and allow them to cool completely in the refrigerator.
4. Step 4: In a large bowl, combine the chilled potatoes with the chopped hard-boiled eggs, thinly sliced green onions, and chopped sweet pickles.
5. Step 5: Stir in the prepared mustard, celery seed, and mayonnaise until everything is evenly coated.
6. Step 6: Season with salt and pepper to taste and mix well.
7. Step 7: Refrigerate the potato salad until it is thoroughly chilled before serving.

Tips & Variations

• For extra tang, add a splash of pickle juice or a teaspoon of apple cider vinegar to the dressing.
• Use Yukon Gold potatoes for a creamier texture and naturally richer flavor.
• Add chopped celery or bell peppers for additional crunch and color.
• To make it lighter, substitute half the mayonnaise with Greek yogurt.

Storage

Store Southern Potato Salad in an airtight container in the refrigerator for up to 3 days. Stir before serving if it has been sitting for a while. It’s best served cold and should be discarded if left out at room temperature for more than two hours.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Southern Potato Salad ahead of time?

Yes, making the salad a day in advance helps the flavors meld together beautifully. Just keep it refrigerated until ready to serve.

What type of potatoes are best for potato salad?

Waxy potatoes like red potatoes or Yukon Gold hold their shape well and create a creamy texture, making them ideal for potato salad.

Southern Potato Salad Recipe

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This classic Southern Potato Salad is a creamy, tangy side dish perfect for picnics, barbecues, and family gatherings. Featuring tender potatoes, chopped hard-boiled eggs, crisp green onions, and sweet pickles, it’s dressed in a flavorful blend of mayonnaise, mustard, and celery seed for an authentic Southern taste.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Southern American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potato Salad Ingredients

• 5 medium potatoes, peeled and cubed
• 6 large eggs, hard-boiled and chopped
• 1/2 cup thinly sliced green onions
• 1/4 cup chopped sweet pickles
• 1 teaspoon prepared mustard
• 1 teaspoon celery seed
• 1 cup mayonnaise
• Salt and pepper to taste

Instructions

1. Cook Potatoes: Place peeled and cubed potatoes in a large saucepan and cover with water. Bring to a boil over medium-high heat, then reduce the heat to maintain a simmer. Cook uncovered until potatoes are tender, about 10 to 15 minutes.
2. Drain and Chill: Drain the cooked potatoes thoroughly and transfer them to the refrigerator to chill until cold, which helps maintain their texture in the salad.
3. Combine Ingredients: In a large mixing bowl, add the chilled potatoes, chopped hard-boiled eggs, thinly sliced green onions, and chopped sweet pickles. Toss these ingredients together to evenly distribute.
4. Prepare Dressing: Stir in the prepared mustard, celery seed, and mayonnaise into the potato mixture. Mix thoroughly to coat all the ingredients with the dressing.
5. Season and Refrigerate: Season the salad with salt and pepper to taste. Mix well once more, then cover and refrigerate until the salad is cold and flavors are well combined, typically at least one hour before serving.

Notes

• For best results, use waxy potatoes like Yukon Gold or red potatoes to maintain shape after cooking.
• Adjust mayonnaise quantity according to preferred creaminess.
• Chilling the potato salad allows flavors to meld and improves overall taste.
• You can substitute celery seed with celery salt, but reduce additional salt accordingly.
• For a tangier flavor, add a splash of apple cider vinegar or pickle juice.

Keywords: Southern potato salad, creamy potato salad, picnic side dish, classic potato salad, mayonnaise potato salad