Southern potato salad is a classic side dish that’s creamy, tangy, and full of flavor! Here’s a traditional recipe for you to try:
Southern Potato Salad Recipe
Ingredients:
- 3 lbs (about 5-6 medium) potatoes (Yukon Gold or Russet work best)
- 5 large eggs, hard boiled
- 1 1/2 cups mayonnaise (preferably full-fat)
- 1 tablespoon Dijon mustard (or yellow mustard for a more classic flavor)
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
- 1/2 teaspoon paprika (optional, for garnish)
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion (or white onion)
- 1/4 cup finely chopped dill pickles (or sweet pickles if preferred)
- 1 tablespoon pickle juice (optional, for extra tang)
- Fresh parsley (optional, for garnish)
Instructions:
- Cook the Potatoes:
- Wash and peel the potatoes (if you prefer, you can leave the skin on for more texture).
- Cut the potatoes into bite-sized cubes and place them in a large pot of salted water.
- Bring the water to a boil and cook the potatoes for about 10-12 minutes, or until they are fork-tender. Be careful not to overcook them.
- Drain the potatoes and let them cool slightly before transferring them to a large mixing bowl.
- Prepare the Eggs:
- While the potatoes are cooling, boil the eggs. Place the eggs in a saucepan, cover with water, and bring to a boil.
- Once boiling, reduce the heat to a simmer and cook for 9-12 minutes. Then, transfer the eggs to a bowl of ice water to cool.
- Peel the eggs and chop them into small pieces.
- Make the Dressing:
- In a separate bowl, mix the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, pepper, and pickle juice (if using).
- Stir until smooth and creamy.
- Assemble the Salad:
- Add the chopped eggs, celery, red onion, and pickles to the cooled potatoes. Gently fold everything together.
- Pour the dressing over the potato mixture and stir gently to coat all the ingredients. Be careful not to mash the potatoes.
- Chill and Serve:
- Cover the potato salad with plastic wrap and refrigerate for at least 1 hour, or until chilled.
- Before serving, sprinkle with paprika for a pop of color and garnish with fresh parsley, if desired.
This Southern potato salad is perfect for picnics, barbecues, and holiday gatherings. It has the right balance of creaminess, tang, and crunch! Enjoy!
Let me know how it turns out or if you need any changes to the recipe.