Southern Potato Salad
Potato salad is a dish that can easily bring comfort to any table, and there’s something extra special about a Southern-style potato salad. It’s creamy, tangy, and packed with flavor, making it a perfect side for almost any meal.
Equipment
- Large pot
- Knife and Cutting Board
- Colander
- Mixing Bowl
- Measuring cups and spoons
- Potato Masher (optional)
- Whisk
Ingredients
For the Salad:
- 4 large potatoes peeled and cut into cubes
- 4 large hard-boiled eggs chopped
- 1 cup celery finely chopped
- 1/2 cup red onion finely chopped
- 1/4 cup sweet pickles chopped
For the Dressing:
- 1 cup mayonnaise
- 2 tbsp mustard yellow or Dijon, your choice!
- 2 tbsp vinegar apple cider or white vinegar
- 1 tbsp sugar
- 1/2 tsp salt to taste
- 1/4 tsp black pepper
- 1/4 tsp paprika for a little extra flavor!
Instructions
Boil the Potatoes:
- Start by placing the chopped potatoes in a large pot and covering them with water. Add a pinch of salt to the water to help season the potatoes as they cook.
- Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat slightly and cook for about 10-12 minutes, or until the potatoes are tender when pierced with a fork.
- Pro Tip: Be careful not to overcook the potatoes — they should be soft but still hold their shape, not mushy.
Boil the Eggs:
- While the potatoes are cooking, place your eggs in a separate pot and cover them with water.
- Bring the water to a boil, then reduce the heat and let the eggs simmer for about 10 minutes for hard-boiled eggs.
- Once done, transfer the eggs to a bowl of ice water to cool them down quickly. This will make peeling easier.
- Pro Tip: To make peeling easier, gently tap the eggs on the counter and roll them to crack the shell. The cool water helps loosen the shell from the egg white.
Drain and Cool:
- Once the potatoes are done, drain them in a colander and let them cool for about 10 minutes. You want them to be warm but not steaming hot when you mix everything together.
- While the potatoes are cooling, peel and chop the hard-boiled eggs into bite-sized pieces.
Prepare the Dressing:
- In a separate bowl, whisk together the mayonnaise, mustard, vinegar, sugar, salt, pepper, and paprika.
- Pro Tip: If you like a tangier dressing, add a little extra vinegar or mustard to taste.
Assemble the Salad:
- In a large mixing bowl, combine the cooled potatoes, chopped eggs, celery, onion, and sweet pickles.
- Pour the dressing over the ingredients and gently fold everything together until the potatoes and other ingredients are evenly coated.
- Pro Tip: Be gentle when mixing so the potatoes don’t break apart too much—aim for a nice creamy texture without mashing them.
Chill and Serve:
- Cover the potato salad and refrigerate it for at least an hour to let the flavors blend together. The longer it sits, the better it tastes!
- Before serving, give it a quick taste and adjust the seasoning if needed — add a little more salt or pepper if it needs a kick.
- Serve chilled and enjoy the deliciousness!
Notes
Nutritional Value (Per Serving)
- Calories: ~270–300 kcal
- Protein: ~5g
- Fat: ~18–20g
- Carbohydrates: ~22–25g
- Fiber: ~2g
- Sugar: ~3–5g
- Cholesterol: ~120mg
- Sodium: ~350–450mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.