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Southern Potato Salad Recipe: A Classic Comfort Food
Potato salad is a quintessential dish in Southern cuisine, often served at family gatherings, cookouts, and holiday meals. With its creamy texture, tangy flavors, and the heartiness of tender potatoes, Southern potato salad is the perfect side dish to complement any meal. Whether you’re hosting a barbecue or bringing a dish to a potluck, this recipe is guaranteed to be a hit.
In this article, we’ll walk you through a simple, traditional Southern potato salad recipe that’s sure to become a staple in your kitchen.
Why Southern Potato Salad is So Special
Southern potato salad is distinct from other types of potato salad, often featuring a slightly sweeter and creamier dressing, with the addition of ingredients like mustard, sweet pickles, and sometimes even eggs. It’s known for its comfort food appeal, making it a beloved dish across the South. What makes it stand out is the balance of flavors – tangy, creamy, and a hint of sweetness – combined with the heartiness of tender potatoes.
Ingredients:
- 5 large potatoes (Yukon Gold or Russet potatoes work best)
- 4 large eggs
- 1 cup mayonnaise (preferably full-fat for extra creaminess)
- 2 tablespoons Dijon mustard (or yellow mustard, depending on your preference)
- 2 tablespoons apple cider vinegar (adds a nice tang)
- ½ cup sweet pickle relish
- 1 small onion, finely chopped (yellow or white)
- 1 celery stalk, finely chopped
- Salt and black pepper, to taste
- Paprika (for garnish, optional)
- Fresh parsley (optional, for garnish)
Instructions:
1. Cook the Potatoes:
Start by peeling the potatoes (if desired) and cutting them into 1-inch cubes. Add the potato cubes to a large pot of salted water and bring it to a boil. Cook the potatoes for about 10-15 minutes, or until they are fork-tender but not falling apart. Be careful not to overcook them, as you want them to hold their shape in the salad.
Once the potatoes are cooked, drain them in a colander and set them aside to cool. You can even refrigerate them for about 30 minutes if you prefer a cooler salad.
2. Boil the Eggs:
While the potatoes are cooling, bring a separate pot of water to a boil. Carefully add the eggs to the pot, and cook them for about 10-12 minutes to hard boil them. Once cooked, transfer the eggs to a bowl of ice water to cool quickly. After they’ve cooled, peel and chop the eggs into small pieces.
3. Prepare the Dressing:
In a large bowl, combine the mayonnaise, mustard, and apple cider vinegar. Stir well until smooth. Add the sweet pickle relish for a hint of sweetness, and season the dressing with a pinch of salt and black pepper to taste. The mustard and vinegar provide a tangy base, while the relish gives that classic Southern touch.
4. Assemble the Salad:
Once the potatoes are cooled and the eggs are chopped, add the potatoes, eggs, chopped onion, and celery to the bowl with the dressing. Stir everything together gently until all the ingredients are well-coated. Be careful not to mash the potatoes; you want them to stay in chunks for that perfect texture.
5. Adjust Seasoning:
Taste the salad and adjust the seasoning as needed. You can add more salt, pepper, or mustard if you prefer a stronger flavor. If you like a littl
