Main menu

Edit post

SOUTHERN POTATO SALAD

Carly
(0)

A Taste of the South: Classic Southern Potato Salad

SOUTHERN POTATO SALAD

There's something undeniably comforting about a classic Southern potato salad. It's a dish that evokes memories of backyard barbecues, family gatherings, and the taste of summer. This recipe unlocks the secrets to creating an authentic Southern potato salad, bursting with creamy dressing, tender potatoes, and a symphony of flavors.

Ingredients (makes a large batch, about 8 servings):

  • The Base:
    • 3 pounds russet potatoes (medium-sized) – russet potatoes are ideal for their fluffy texture
  • The Creamy Dressing:
    • 1 cup mayonnaise – choose a good quality mayonnaise for the best flavor
    • ¼ cup yellow mustard – adds a tangy zip
    • 2 teaspoons apple cider vinegar – cuts through the richness and adds a touch of acidity
    • 2 teaspoons granulated sugar – balances the tang and adds a hint of sweetness
    • ½ teaspoon onion powder – for a subtle oniony flavor
  • The Flavorful Mix-Ins:
    • ¼ cup sweet pickle relish – adds a sweet and tangy pickle flavor
    • 1 stalk celery, chopped – for a refreshing crunch
    • ½ sweet onion, chopped – adds sweetness and a bit of bite
    • 4 hard-boiled eggs – 3 chopped and 1 sliced for garnish
    • Paprika – for garnish and a smoky touch


Instructions:

  1. Cooking the Potatoes: Begin by washing the potatoes. Cut each potato in half and place them in a large pot. Cover them with cold water by about 1 inch. Add 2 teaspoons of salt to the water. Bring the water to a simmer and cook the potatoes for 20 minutes, or until they are fork-tender. You want them to be cooked through but not mushy.
  2. Cooling and Prepping: Once cooked, drain the potatoes well and set them aside to cool slightly. While they cool, peel the skins off the potatoes and discard them.
  3. Chopping and Mixing: In a large bowl, cut the cooled potatoes into bite-sized pieces.
  4. Creating the Dreamy Dressing: In a separate small bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, sugar, and onion powder. This creates the creamy and flavorful dressing that binds everything together.
  5. Bringing it All Together: Pour the dressing over the chopped potatoes and mix well until everything is evenly coated.
  6. Adding the Finishing Touches: Gently fold in the chopped pickle relish, celery, and chopped eggs. Be careful not to overmix, as you don't want to mash the eggs. Season the salad with salt and pepper to taste.
  7. Garnishing for Perfection: Top the potato salad with the reserved sliced egg and a sprinkle of paprika for a beautiful presentation.
  8. Letting the Flavors Mingle: Cover the potato salad with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. This allows the flavors to meld and develop for the best results.
  9. Southern Potato Salad Bliss: Serve your chilled Southern potato salad at your next gathering or enjoy it as a side dish for a delicious and comforting meal.

Tips:

  • Use Room Temperature Ingredients: For a smoother dressing, take the mayonnaise and eggs out of the refrigerator about 30 minutes before using them.
  • Don't Overcook the Potatoes: Overcooked potatoes can become mushy and lose their shape. Aim for a fork-tender texture.
  • Customize Your Mix-Ins: Feel free to add other chopped vegetables to your liking, such as carrots, peas, or bell peppers.

Comments

Post a Comment