WHAT IS SOUTHERN POTATO SALAD:
Southern Potato Salad is a traditional meal that is ideal for potlucks, picnics, and barbecues. It’s creamy, zesty, and ready in about 30 minutes. You can even prepare it a day ahead of time.
This creamy old-fashioned potato salad combines simple ingredients to create vibrant tastes. Lots of creamy mayonnaise, a dash of mustard, and sweet pickles (or relish).
When I think of southern-style food, I instantly think of fried chicken and potato salad. I can’t image going to a potluck meal, a backyard barbecue, or a holiday get-together without a huge dish of potato salad with fried chicken in the center.
Like fried chicken, there are probably as many potato salad recipes as there are picnics or holidays in the south. Each one includes a bit more of this ingredient and a little less of that. But this old-fashioned recipe, with its classic creamy texture, is the greatest and my family’s favorite!
Ingredients
- Russet potatoes: 3 pounds (medium)
- Mayonnaise: 1 cup
- Yellow mustard: 1/4 cup
- Apple cider vinegar: 2 teaspoons
- Sugar: 2 teaspoons
- Onion powder: 1/2 teaspoon
- Sweet pickle relish: 1/4 cup
- Celery: 1 stalk, chopped
- Sweet onion: 1/2, chopped
- Hard boiled eggs: 4 (3 chopped and 1 sliced)
- Paprika
How To Make SOUTHERN POTATO SALAD:
1. To start off the recipe, go ahead and cut each potato in half then place in a large pot and cover with 1 inch of water.
2. You’ll want to add 2 teaspoons salt and bring to a simmer and simmer for 20 minutes, or until fork tender all the way through. And please drain well.
3. Once drained, permit cooled and then peel and discard the skins.
4. Then, you’re going to get a large bowl and place in potatoes. Using a knife, cut them into bite-sized pieces.
5. After that, mix together mayonnaise, mustard, vinegar, sugar, and onion powder in a small bowl. Make sure this mixture is poured over potatoes and mix in well.
6. Immediately add relish, celery, onion, and the chopped eggs and mix in well. You can then Add salt and pepper to taste.
7. Alright now, go ahead and top with sliced egg and sprinkle with paprika. And that’s it, cover with plastic wrap and refrigerate for no less than 4 hours.