This Classic Southern Potato Salad is creamy and full of flavor, making it a must-have at any gathering! With tender potatoes, crunchy celery, and a tangy dressing, it’s simply delicious.
Whenever I make this, I can’t help but think of summer picnics. It pairs perfectly with barbecue, and honestly, it’s so good that I find myself going back for seconds—who’s counting, right? 😂
Key Ingredients & Substitutions
Potatoes: Yukon Gold or red potatoes are great choices. They hold their shape well and have a creamy texture. If you’re looking for a lower-carb option, try using cauliflower instead—it won’t taste quite the same, but it can work well in salads.
Eggs: Boiled eggs add creaminess and protein. For a vegan option, you can substitute with silken tofu blended until smooth, or use a commercial egg replacement product which mimics the texture of eggs.
Mayonnaise: Traditional mayonnaise is used for richness. For a healthier version, swap in Greek yogurt or avocado. These alternatives will affect the flavor slightly, but they add a creamy touch too.
Dill Pickles: If you don’t have dill pickles, relish is a perfect substitute. You could also use chopped green olives or capers for a different twist.
Red Onion: Red onions add crunch and a sharp flavor. If you find them too strong, try using green onions or even shallots for a milder taste. Sweet onions can also work in a pinch.
How Do I Cook Perfectly Tender Potatoes?
Getting the potatoes just right can be tricky! The goal is tender potatoes that aren’t mushy. Start with cold water in the pot to ensure even cooking.
- Wash potatoes and cut them in half if they’re large to speed up cooking.
- Cover with cold water, then bring to a boil. Salt the water for flavor.
- Cook until fork-tender, 15-20 minutes; check with a fork!
- Drain and let them cool to handle. This helps prevent them from falling apart when mixing.
These steps help to keep your potatoes creamy but not too soft. Remember to let them cool before peeling to make the process easier! Enjoy your potato salad!
How to Make Classic Southern Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds of potatoes (Yukon Gold or red potatoes)
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- ¼ cup dill pickles, finely chopped (or relish)
- ¼ cup red onion, finely chopped
- ¼ cup celery, finely chopped
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
- Paprika for garnish
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and 1 hour to chill. You’ll spend some time boiling potatoes and eggs, then mixing everything together. The chilling time is important to let all those delicious flavors come together!
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by washing the potatoes thoroughly under running water. Once clean, place them in a large pot and fill it with cold water so the potatoes are fully submerged. Turn the heat on high and bring the water to a boil. Cook the potatoes until they are fork-tender, which should take about 15-20 minutes. Drain the potatoes and let them cool for a bit.
2. Boiling the Eggs:
While the potatoes are cooling, take a small pot and place the eggs inside. Cover them with water and turn the heat on high. Once the water is boiling, reduce the heat to a simmer and let the eggs cook for about 10-12 minutes. When done, remove them from heat, transfer the eggs to a bowl of cold water to cool, and then peel the shells off.
3. Preparing the Salad Base:
Once the potatoes are cool enough to handle, peel them and cut them into bite-sized pieces. Place these potato pieces in a large mixing bowl. Next, chop the boiled eggs into small pieces and add them to the bowl with the potatoes.
4. Mixing in the Good Stuff:
Now it’s time to make that creamy dressing! Add the mayonnaise, yellow mustard, dill pickles, chopped red onion, celery, apple cider vinegar, salt, and pepper to the bowl. Gently fold all the ingredients together with a spatula until everything is well combined and coated in that creamy goodness.
5. Final Touches:
Give your potato salad a taste and adjust the seasoning with more salt and pepper if needed. Once you’re happy with the flavor, transfer the salad to a serving bowl. For a pretty finish, sprinkle some paprika on top as a garnish.
6. Chilling Time:
Cover the potato salad with plastic wrap or a lid and place it in the refrigerator for at least 1 hour. This chilling time is essential for letting all those flavors meld together beautifully!
Enjoy your Classic Southern Potato Salad at your next gathering or just as a delicious side dish! Happy cooking!
Can I Use Other Types of Potatoes?
Absolutely! While Yukon Gold and red potatoes are fantastic for their waxy texture, you can use russet potatoes if that’s what you have on hand. Just be aware that russets can become mushy, so monitor the cooking time to ensure they remain a bit firm.
Can I Make This Potato Salad Vegan?
How to Store Leftover Potato Salad?
Store any leftovers in an airtight container in the fridge for up to 3 days. Make sure to give it a good stir before serving, as the ingredients may settle. If it looks dry, mix in a spoonful of mayonnaise to refresh it!
Can I Add Other Ingredients for Variety?
Definitely! Feel free to experiment by adding ingredients like cooked bacon, green onions, or even diced bell peppers. Just be cautious about adjusting the seasoning if you add more ingredients.
