This Southern-Style Potato Salad is creamy texture and tangy flavor bring back a flood of memories from family gatherings and summer picnics. This recipe, submitted by one of our readers, takes me back to a particular summer afternoon in Charleston. My friends and I were gathered in the backyard, surrounded by the sounds of laughter and the smell of barbecue. The potato salad was the star of the spread, a perfect complement to the smoky ribs and grilled corn.
This Southern-Style Potato Salad recipe is not only delicious but also incredibly easy to make. With just a few simple ingredients, you can create a dish that will surely impress your family and friends. The key to this recipe is using good-quality mayonnaise, such as Duke’s or Hellman’s, which provides a rich and creamy base. The addition of sweet pickle relish and pickle juice adds a touch of sweetness and tanginess, balanced perfectly by the mustard and apple cider vinegar.
One of the things I love about this recipe is its versatility. You can easily tweak it to suit your taste. For a bit of extra crunch, try adding some diced celery or bell pepper. If you prefer a spicier kick, a dash of hot sauce or some chopped jalapeños would be fantastic. And for those who love a bit of smokiness, a sprinkle of smoked paprika instead of regular paprika can elevate the dish to a whole new level.
Whether you’re preparing for a family cookout, a potluck, or just a simple dinner at home, this Southern-Style Potato Salad is sure to be a hit. The flavors meld beautifully after a few hours in the refrigerator, making it even more delicious the next day. So go ahead, give this recipe a try, and let it transport you to a sunny afternoon filled with good food and great company.
Southern-Style Potato Salad
Ingredients
- 1 cup mayonnaise (preferably Hellman’s or Duke’s)
- 3 lbs Russet potatoes, peeled and cubed into 1-inch pieces
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1/4 cup yellow mustard
- 2 tablespoons sweet pickle juice
- 2 tablespoons sweet pickle relish
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 1/2 cup finely chopped onion
- 3 hard-cooked eggs, chopped
- Sprinkle of paprika for garnish
Directions
- Put the cubed potatoes in a large pot and add cold water until it covers the potatoes by 1 inch. Bring to a boil over high heat, then lower the heat to medium-low and cook for 10-12 minutes, or until the potatoes are tender but still firm. Drain and let cool a bit.
- In a large mixing bowl, whisk together the mayonnaise, mustard, pickle relish, pickle juice, apple cider vinegar, sugar, salt, and pepper until smooth.
- Stir in the warm potatoes, diced onion, and chopped hard-boiled eggs into the dressing. Mix gently until all the potatoes are coated with the dressing.
- Cover the bowl and chill in the fridge for at least 2 hours to let the flavors blend. Taste and adjust seasoning if necessary before serving.
- Transfer the salad to a serving dish and sprinkle lightly with paprika. Serve cold.
FAQs:
How can I ensure my potatoes are perfectly cooked for the salad?
To achieve perfectly cooked potatoes, make sure to simmer them gently in water rather than boiling vigorously. Test the potatoes by piercing them with a fork after 10 minutes of simmering. They should be tender yet firm to hold their shape in the salad.
Can I prepare the Southern-Style Potato Salad in advance?
Yes, you can prepare the salad a day in advance. In fact, letting it sit in the refrigerator overnight enhances the flavors. Just make sure to keep it covered to prevent it from drying out.
What variations can I make to the dressing for a different flavor?
You can experiment with different types of mustard, such as Dijon or whole grain, to change the flavor profile. Adding a bit of chopped fresh herbs like dill or parsley can also provide a fresh twist to the salad.
What should I do if the salad tastes too tangy or sweet?
If the salad is too tangy, try adding a bit more sugar to balance the acidity. Conversely, if it’s too sweet, a small amount of vinegar or additional mustard can help balance the flavors.
How do I store leftovers of the potato salad?
Store any leftovers in an airtight container in the refrigerator. The salad should stay fresh for up to 3 days. Stir well before serving again to redistribute the dressing.
Can I use a different type of potato instead of Russet?
Yes, you can use other types of potatoes like Yukon Gold or red potatoes. However, keep in mind that the texture may vary slightly, as Russets are starchy and hold up well in salads.
Southern-Style Potato Salad
Ingredients
- 3 lbs Russet potatoes peeled and cut into 1-inch cubes
- 1 cup mayonnaise preferably Duke's or Hellman's
- 1/4 cup yellow mustard
- 2 tbsp sweet pickle relish
- 2 tbsp sweet pickle juice
- 1 tbsp apple cider vinegar
- 1 tsp white sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup finely diced onion
- 3 hard-boiled eggs chopped
- Paprika for garnish
Instructions
- Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 10-12 minutes until potatoes are fork-tender but still firm. Drain and let cool slightly.
- In a large bowl, whisk together the mayonnaise, mustard, relish, pickle juice, vinegar, sugar, salt, and pepper until well combined.
- Add the warm potatoes, diced onion, and chopped hard-boiled eggs to the dressing. Gently fold everything together until the potatoes are evenly coated.
- Cover and refrigerate for at least 2 hours to allow flavors to meld. Taste and adjust seasoning as needed before serving.
- Transfer to a serving bowl and garnish with a light dusting of paprika. Serve chilled.
