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Southern Potato Salad is my favorite thing to bring to summer cookouts and picnics It is creamy with just the right tang and always reminds me of family gatherings with my grandmother poised over the kitchen counter stirring up her famous bowl
I first made this when we had unexpected guests and needed something hearty and classic Fast forward this potato salad remains my most requested side dish from friends who love Southern flavors
Ingredients
- Russet potatoes: about five medium peeled and cubed They hold their shape and have a creamy texture that soaks up every bit of the dressing Choose firm potatoes without blemishes
- Mayonnaise: Adds rich creaminess I use full fat for best flavor but you can use your preferred type
- Yellow mustard: Brings a gentle sharpness that brightens up the dish
- Pickle relish: Gives a puckery kick and just enough sweetness Use a crunchy relish for extra texture
- Garlic powder: Subtle savory note gives depth
- Sugar: Just a touch to round out the vinegar tang
- White vinegar: Lifts all the flavors and balances the richness
- Hard boiled eggs: Their soft yolks add extra creaminess and egg whites provide contrast
- Celery: Crunchy and fresh for texture Go for crisp stalks for the best bite
- Green onions: For bite and a mild onion flavor The green and white parts both work
- Salt and black pepper: Seasoning to taste taste as you go
- Paprika: A dusting on top gives a pretty finishing color and a hint of warmth Pick a fresh jar for brightest color
Step-by-Step Instructions
- Prepare and Boil the Potatoes:
- Cut peeled russet potatoes into even one inch cubes Place in a large pot cover with cold water and sprinkle with a generous pinch of salt Bring to a boil over medium high heat and cook until potatoes are fork tender about ten minutes Watch closely to avoid overcooking Drain immediately and allow to cool a few minutes
- Mix the Dressing:
- In a large mixing bowl stir together mayonnaise yellow mustard pickle relish garlic powder sugar and white vinegar until fully blended The dressing should look thick and smooth with all ingredients evenly mingled
- Combine Potatoes and Dressing:
- Add cooked potatoes directly to the dressing while they are still slightly warm Gently stir until each piece is coated The potatoes may break up a bit creating a creamier salad
- Fold in Eggs and Vegetables:
- Add chopped hard boiled eggs celery and green onions Gently fold to combine making sure not to mash the eggs too much
- Season and Finish:
- Taste for salt and black pepper adding as needed Top with extra sliced eggs if you like and a sprinkle of paprika for color Chill in the refrigerator until ready to serve
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My absolute favorite part is sneaking a bite while it is still slightly warm with the dressing just soaked in To this day making this recipe reminds me of summer Sunday lunches where all my cousins insisted on being the first in line for the potato salad
Storage Tips
Store potato salad tightly covered in the coldest part of the fridge It stays fresh for up to three or four days Make sure to stir before serving leftovers and add a little extra mayonnaise if needed to refresh the texture Never leave potato salad sitting out at room temperature for more than two hours
Ingredient Substitutions
If you do not have Russet potatoes use Yukon Golds for a naturally buttery taste or red potatoes for extra firmness Greek yogurt or a mix of Greek yogurt and mayonnaise works well if you want to lighten things up Sweet pickles can swap in for relish for a milder flavor and Dijon mustard adds a spicier note if you prefer
Serving Suggestions
Great alongside grilled chicken ribs hamburgers or pulled pork This potato salad is often the first bowl to empty at family gatherings I also love it with crunchy fried chicken or as part of a summer lunch plate with sliced tomatoes watermelon and iced tea
Cultural Notes
Southern potato salad is all about the creamy dressing and chunky mix ins Every family guards their secret ingredient Some add a dash of hot sauce or cubes of cheese My grandmother always insisted on extra pickle relish for perfect tang The tradition of serving potato salad at celebrations goes way back making this dish a truly timeless favorite
Frequently Asked Questions
- → What type of potatoes work best?
Russet potatoes are preferred for their creamy texture, but Yukon Golds can also be used for a firmer bite.
- → Can I make it ahead of time?
Yes, making it a day in advance helps the flavors meld. Keep it refrigerated until serving.
- → How can I prevent the potatoes from getting mushy?
Boil potatoes only until fork-tender, then drain immediately. Avoid overcooking to retain their shape.
- → Are there alternatives for mayonnaise?
Greek yogurt or a blend of sour cream and mayonnaise can be used for a lighter option.
- → What garnishes can I use?
Sliced eggs and a sprinkle of paprika are traditional, but fresh herbs like parsley also work well.