Description
This Southern Potato Salad is a classic, creamy, and flavorful side dish perfect for picnics, barbecues, or family dinners. Made with tender russet potatoes, mayonnaise, mustard, crunchy vegetables, and hard-boiled eggs, it captures the true essence of Southern comfort food. The salad is chilled to meld the flavors and garnished with a touch of paprika for a delightful finish.
Ingredients
Scale
Potatoes
- 3 pounds russet potatoes
Dressing
- 1 cup mayonnaise
- ¼ cup mustard (yellow or Dijon)
- ¼ cup sweet relish
- Salt and pepper to taste
Add-ins
- ½ cup chopped red onion
- ½ cup chopped celery
- 4 hard-boiled eggs, chopped
Garnish
- Paprika (optional)
Instructions
- Preparing the Potatoes: Peel the russet potatoes and cut them into evenly sized chunks to ensure they cook uniformly.
- Boiling Potatoes: Place the potato chunks in a large pot filled with salted water. Bring the water to a boil and cook the potatoes until they are fork-tender, which typically takes about 15 to 20 minutes.
- Draining and Cooling: Drain the potatoes thoroughly. To stop the cooking process and help cool them, rinse the potatoes with cold water and let them sit until they are slightly cooled.
- Making the Dressing: In a large mixing bowl, combine the mayonnaise, mustard, sweet relish, salt, and pepper. Stir well and adjust the seasoning according to your taste preference.
- Combining Potatoes and Dressing: Once the potatoes have cooled enough to handle, gently fold them into the dressing mixture. Make sure all the potato pieces are coated evenly without mashing them.
- Adding Vegetables and Eggs: Incorporate the chopped red onion, celery, and chopped hard-boiled eggs into the potato and dressing mix. Stir carefully to blend all ingredients while maintaining some texture.
- Chilling: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least one hour. This resting time allows the flavors to meld together beautifully.
- Serving: Before serving, taste the potato salad and adjust the seasoning if necessary. Sprinkle with paprika for a classic Southern touch, if desired, and serve chilled for the best flavor and texture.
Notes
- Use russet potatoes for the best texture that holds well without falling apart.
- Make sure to cool the potatoes before mixing with mayonnaise-based dressing to prevent it from becoming runny.
- Hard-boil the eggs the day before for easier peeling and preparation.
- The salad tastes even better after resting overnight as the flavors develop further.
- Paprika garnish is optional but adds a lovely color and mild smoky flavor.
