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Southern Potato Salad Recipe – How To Make Southern Potato Salad

Southern Potato Salad Recipe - How To Make Southern Potato Salad

Will Dickey

Potatoes are a big problem here. Baked, baked, mashed, roasted – they all have a place at the table. But this Southern potato salad gets super high marks for its creamy dressing, flavorful agitation (here you see, hard-boiled eggs!) and delicious texture. Hands down, it’s one of the best sides to take to a cookout.

What’s in Southern Potato Salad?

For starters, you don’t have to be Southern to make this potato salad and no two Southerners make it exactly the same! This version features the classic cast of ingredients, including a creamy mayonnaise-based dressing spiked with apple cider vinegar, plus a generous amount of sweet pickle sauce to balance the flavors. Although this version does not contain bacon, you can add some, just like Ree Drummond does in her Perfect Potato Salad.

What kind of potatoes are best for potato salad?

That depends on what kind of potato salad you make! Different types of potatoes result in different textures: Waxy potatoes like new potatoes hold their shape better when cooked, so they’re great for German and French-style potato salads tossed in a thinner vinaigrette-style dressing; Yukon Gold and russet potatoes become more tender and fluffier. When mixed with a mayonnaise-based dressing, they break down to make a creamy potato salad.

Can Southern potato salad be made ahead of time?

Naturally! In fact, it’s one of the best sides for a cookout because the flavors can meld over time.

What goes with potato salad?

Pretty much anything: hot dogs, burgers, ribs, brisket, or chicken wings. And of course it’s good in itself.

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Yields:

6 – 8

Preparation time:

0

hour

30

minutes

Total time:

1

hour

0

minutes

3 pounds

Yukon Gold potatoes, peeled and cut into 1-inch pieces

2 tsp.

apple cider vinegar

1/2 tsp.

ground black pepper

1/4 c.

chopped green onion, plus more for garnish

1/4 c.

sweet pickle relish

4


hard-boiled eggs, peeled and diced

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  1. Place the potatoes in a large saucepan and cover with 1-inch water. Bring the water to a boil and cook until the potatoes are tender, about 12 to 15 minutes. Drain the potatoes and let them cool in a single layer on a baking sheet or plate.
  2. Whisk together the mayonnaise, sour cream, mustard, vinegar, salt and pepper in a large bowl. Fold in the potatoes, celery, green onions, sauce and eggs until well blended. Cover and refrigerate for at least 30 minutes. Sprinkle with paprika and more green onions before serving, if you like.

If you like a creamier potato salad, mash the potatoes to desired consistency before adding the ingredients in step 2.

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