Southern Potato Salad
Southern Potato Salad is a cherished staple in Southern cuisine, often making an appearance at family gatherings, potlucks, picnics, and barbecues. Its enduring popularity comes from its perfect blend of creamy, tangy, and slightly sweet flavors, combined with the hearty texture of Russet potatoes. This salad is more than just a side dish; it’s a comforting reminder of home-cooked meals and shared memories.
The preparation begins with Russet potatoes, chosen for their ability to hold their shape while absorbing the flavors of the dressing. After being boiled until fork-tender and then peeled, the potatoes are cut into bite-sized pieces, ready to soak up the delicious dressing. This dressing is a harmonious blend of mayonnaise and yellow mustard, giving the salad its creamy base and a touch of tanginess. A hint of apple cider vinegar adds an extra layer of flavor, while a touch of sugar balances the acidity with a subtle sweetness.
The real magic of Southern Potato Salad lies in its combination of textures and flavors. Chopped celery provides a satisfying crunch, while sweet pickle relish adds a delightful contrast with its sweet and tangy notes. Sweet onion, finely chopped, blends seamlessly into the salad, adding a mild yet flavorful bite. Hard-boiled eggs are a classic addition, with three of them chopped and mixed into the salad for extra richness, and one sliced and used as a beautiful garnish on top.
Ingredients:
3 pounds Russet potatoes (medium).
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 (for garnish).
Instructions:
Step 1
Cut each potato in half and place them in a large pot. Cover the potatoes with 1 inch of water.
Step 2
Add 2 teaspoons of salt to the pot. Bring to a simmer and cook for 20 minutes, or until the potatoes are fork-tender. Drain well.
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