Southern Potato Salad Recipe
Introduction
Southern Potato Salad is a classic comfort food that’s creamy, tangy, and perfect for picnics or family gatherings. This simple recipe combines tender potatoes, creamy mayonnaise, hard-boiled eggs, and sweet relish for a delicious, crowd-pleasing side dish.
Ingredients
- 4 cups cooked potatoes, peeled and diced
- 1 cup mayonnaise
- 3 hard-boiled eggs, chopped
- 1/4 cup sweet relish
Instructions
- Step 1: In a large bowl, combine the cooked potatoes, chopped hard-boiled eggs, and sweet relish.
- Step 2: Add the mayonnaise and gently mix until all ingredients are evenly coated with the dressing.
- Step 3: Cover and refrigerate the salad for at least 1 hour to allow flavors to meld before serving.
Tips & Variations
- For extra flavor, add diced celery or green onions to the salad.
- Use mustard in place of some mayonnaise for a tangier twist.
- Boil potatoes with the skin on to help them hold their shape better when mixing.
Storage
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, stir gently and add a little extra mayonnaise if the salad seems dry. Avoid freezing as the texture may become watery and grainy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Southern Potato Salad ahead of time?
Yes, making the salad a few hours or even a day ahead enhances the flavors. Just be sure to keep it refrigerated until ready to serve.
What type of potatoes work best for this recipe?
Waxy potatoes like Yukon Gold or red potatoes hold their shape well and are ideal for potato salad. Avoid starchy potatoes like Russets, which can become mushy.
PrintSouthern Potato Salad Recipe
Southern Potato Salad is a classic, creamy side dish made with tender potatoes, hard-boiled eggs, mayonnaise, and sweet relish. Perfectly chilled and combined, it offers a harmonious blend of flavors and textures that complement any summer barbecue or picnic.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Southern American
Ingredients
Potatoes
- 3 pounds of potatoes, peeled and cubed
Dressing
- 1 cup mayonnaise
- 3 large hard-boiled eggs, chopped
- 1/2 cup sweet relish
- 1 tablespoon yellow mustard (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Cook Potatoes: Place peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook until tender but firm, about 10-15 minutes. Drain and let cool completely.
- Prepare Dressing: In a large bowl, mix mayonnaise, chopped hard-boiled eggs, sweet relish, yellow mustard (if using), salt, and black pepper until well combined.
- Combine and Chill: Gently fold the cooled potatoes into the dressing until evenly coated. Cover the bowl and refrigerate the potato salad for at least 1 hour to let the flavors meld and the salad chill thoroughly.
Notes
- For best texture, do not overcook potatoes; they should hold their shape when mixed.
- Use russet or Yukon gold potatoes for a creamy texture.
- Adjust salt and pepper to taste before chilling.
- Mayonnaise can be substituted with Greek yogurt for a lighter option.
- Adding celery or chopped onions can enhance the salad’s crunch and flavor.
Keywords: Southern Potato Salad, potato salad recipe, classic potato salad, picnic side dish, creamy potato salad
