Classic Southern Style Potato Salad
What is “Southern Style” Potato Salad?
Southern Style Potato Salad has a creamy and tangy dressing that has both mayonnaise and mustard, plus plenty of texture from the finely diced celery and sweet relish. I do like my potato salad with slightly less dressing, rather than super heavy or goopy, so if you like yours more “wet” you may want to make more dressing.
What Kind of Potatoes are Best for Potato Salad?
Waxy potato varieties, like Yukon Gold or red potatoes, are best for potato salad because they hold their shape and don’t break down quite as easily as russet, which are great for mashed potatoes. Waxy varieties also tend to have a creamier texture, rather than mealy, so they’re extra luscious in this potato salad.
Substitutions
Potato salad is pretty flexible and every family has its own special way of making it. In general, here are a few items that are pretty easy to substitute without straying too far from the southern style potato salad roots:
How Long Does it Stay Good?
Potato salad will stay good in the refrigerator for about 3-4 days. If you can not finish a full 8-cup batch within that amount of time, consider making a half batch instead. Simply change the number of servings in the recipe below and all the ingredient amounts will adjust accordingly.
What to Serve with Potato Salad
Potato salad is a potluck and summer BBQ classic! You really can’t beat the creamy combination of potato salad with sweet and tangy BBQ sauce. This week I ate my potato salad along side my BBQ Cheddar Baked Chicken and Three Bean Salad, but it would also make a great side dish for Brown Sugar Roasted Pork Loin, Glazed Ham Steaks, hamburgers, Sloppy Joes, Black Bean Burgers, Classic Homemade Meatloaf, or Blackened Salmon with Zucchini.
Ingredients
3 lbs. Yukon Gold potatoes ($3.49)
1 tsp. salt ($0.03)
2 large eggs ($0.42)
3/4 cup mayonnaise ($0.75)
1 Tbsp yellow mustard ($0.08)
1 Tbsp sweet relish ($0.08)
1 Tbsp red wine vinegar ($0.10)
1/2 tsp Tony Chachere’s seasoning* ($0.05)
1/4 tsp Freshly cracked black pepper ($0.02)
2 green onions ($0.22)
2 ribs celery (1 cup chopped) ($0.32)
Instructions
Peel, wash, and chop your potatoes into one inch cubes. Briefly rinse the cubed potatoes with cool water in a colander to remove excess starch. Place the potatoes in a large pot and cover with cold water. Add 1 tsp of salt to the water and bring it to a boil over high heat. Boil the potatoes until they are tender (about ten minutes). Pierce the potatoes with a fork to make sure they are tender, then drain in a colander. Briefly rinse with cool water to cool the potatoes.
While the potatoes are boiling, cook the eggs. Place the eggs in a small pot and cover them with cold water, then bring the pot to a boil over high heat. Let them boil for one minute before turning off the heat. Cover the pot with a lid and let the eggs sit in the hot water for 15 minutes, then carefully pour out the hot water and run cool water into the pot to stop the cooking process. Once cooled, peel and dice the eggs.
While the potatoes and eggs are cooking, make the dressing. Stir together the mayonnaise, mustard, relish, red wine vinegar, Tony’s (or seasoning salt), and freshly cracked pepper.
Finely dice the celery, and slice the green onions.
Add the cooked, cooled, and drained potatoes to a large bowl along with the diced celery, sliced green onion, diced eggs, and dressing. Stir until everything is combined and coated in the dressing. If you prefer a softer, less chunky potato salad, mash the potatoes slightly.
Taste and adjust the mustard or seasoning to your liking, then serve.
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