Southern potato salad is a classic dish that embodies the rich culinary traditions of the American South, often served as a staple at barbecues, picnics, family gatherings, and potlucks. This delightful side dish is characterized by its creamy texture, vibrant flavors, and the use of ingredients that reflect the region’s agricultural bounty.
At its core, Southern potato salad is made with tender, starchy potatoes, usually of the yellow or red variety. These potatoes are often boiled until they are fork-tender, ensuring that they maintain a slight firmness without becoming mushy.
The dressing is where Southern potato salad truly shines and differentiates itself from other potato salad styles. A traditional Southern dressing typically consists of mayonnaise, which imparts a rich creaminess, along with yellow mustard for a slight tang.
Some variations might include sour cream or Greek yogurt for added depth, while a hint of apple cider vinegar can give the salad a little zing, balancing the creaminess of the mayo.
INGREDIENTS:
- 3 pounds medium russet potatoes
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon onion powder
- 1/4 cup sweet pickle relish
- 1 stalk celery, chopped
- 1/2 sweet onion, chopped
- 4 hard boiled eggs, 3 chopped and 1 sliced
- paprika
INSTRUCTIONS:
-Cut each potato in half. Place in a large pot and cover with 1 inch of water.
-Add 2 teaspoons salt and bring to a simmer.
-Simmer until fork tender all the way through, about 20 minutes.
-Drain well. Let cool and then peel and discard the skins. Place potatoes in a large bowl.
-Run a knife through them until they are cut into bite-sized pieces. In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder.
-Pour over potatoes and mix in well. Add relish, celery, onion, and the chopped eggs.
-Mix in. Add salt and pepper to taste. Top with sliced egg and sprinkle with paprika.
-Cover with plastic wrap and refrigerate at least 4 hours.