Classic Southern Potato Salad Recipe
When it comes to comfort food, few dishes hold the same cherished place in Southern kitchens as a perfectly made potato salad. This humble yet beloved side dish has been passed down through generations, bringing people together around the dinner table, at family barbecues, and during festive gatherings. The rich, creamy texture combined with the tangy, flavorful dressing makes Southern Potato Salad a comforting favorite that’s always a crowd-pleaser.
What makes Southern Potato Salad so special is its ability to blend simple ingredients into a dish that’s much more than the sum of its parts. Tender russet potatoes, hard-boiled eggs, crunchy celery, and sweet onions are all brought together with a rich, tangy dressing that creates the perfect balance of flavors. Whether served alongside fried chicken, barbecue ribs, or a fresh garden salad, it complements any meal with ease.
This recipe for Southern Potato Salad is all about tradition, but it’s also a dish you can make your own. Whether you stick to the classic recipe or add a personal twist with extra ingredients like crispy bacon or spicy mustard, Southern Potato Salad is a versatile dish that can be adjusted to suit every taste. The key is in the technique—the potatoes should be tender but not mushy, the dressing creamy but not overpowering, and the flavors balanced to perfection. With a little patience and attention to detail, you’ll create a potato salad that will become a favorite in your own kitchen for years to come.
Ingredients:
6 medium russet potatoes
4 large eggs, hard-boiled
1 cup mayonnaise
4 tablespoons Dijon mustard
2 tablespoons finely diced shallots
1/2 cup finely diced red onion
1/2 cup finely diced celery
Sea salt and freshly ground black pepper, to taste
Fresh parsley, for garnish
Optional: paprika for topping
Instructions:
1. Boil the Potatoes:
Start by washing and scrubbing the russet potatoes. Cut them into bite-sized pieces and place them in a pot of cold, salted water. Bring to a boil and cook for about 10 to 12 minutes until tender but not mushy. Once done, drain and set aside to cool.
2. Boil the Eggs:
Place the eggs in a separate pot with cold water and bring it to a boil. Once boiling, reduce heat to a simmer and cook for 9 to 10 minutes. Afterward, transfer the eggs to an ice bath to cool before peeling and dicing them.
3. Prepare the Dressing:
In a large mixing bowl, combine the mayonnaise, Dijon mustard, finely diced shallots, red onion, and celery. Stir until everything is evenly incorporated and the dressing is smooth.
4. Assemble the Salad:
Once the potatoes and eggs have cooled, add them to a large mixing bowl. Gently toss them together before adding the creamy dressing. Stir until everything is well coated. Season with salt and pepper to taste.
5. Chill and Serve:
For the best flavor, refrigerate the potato salad for at least 2 hours to allow the ingredients to meld together. Just before serving, garnish with fresh parsley and a sprinkle of paprika for extra color and flavor.
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