Southern Potato Salad Recipe
Southern Potato Salad is the quintessential comfort food that brings warmth and flavor to any gathering. Creamy, tangy, and hearty, this dish has been a beloved side for generations. Whether served at a family cookout, a holiday dinner, or just as a tasty addition to any meal, its rich texture and balance of flavors never fail to impress. What makes this potato salad truly special is its combination of simple ingredients—perfectly cooked potatoes, hard-boiled eggs, crunchy pickles, fresh onions, and celery—tossed together in a creamy, zesty dressing. The result is a dish that’s both satisfying and delicious, with just the right amount of tang and creaminess.
This recipe is a classic example of Southern cooking at its finest, capturing the essence of comfort food in every bite. It’s easy to make, customizable to your preferences, and always a crowd-pleaser. Whether you’re preparing it for a weeknight dinner or bringing it to a potluck, this Southern Potato Salad will quickly become a favorite in your recipe collection. Let’s dive into how to make this timeless dish from scratch!
Ingredients:
6 russet potatoes, peeled and chopped.
6 medium eggs, hard-boiled.
1/4 cup mayonnaise.
2 tbsp Dijon mustard.
1/2 cup dill pickles, diced.
1/2 cup finely chopped red onion.
1/2 cup finely chopped celery.
Sea salt, to taste.
Black pepper, to taste.
Fresh parsley, for garnish.
Instructions:
Step 1
Peel and chop the russet potatoes into bite-sized pieces.
Step 2
Place the potatoes in a saucepan with cold, salted water.
Step 3
Bring the water to a boil, then reduce the heat and simmer for 10-12 minutes, until the potatoes are fork-tender but not mushy.
Step 4
Drain the potatoes and set them aside to cool slightly.
Step 5
In a separate saucepan, add the eggs and cover them with cold water.
Step 6
Bring to a gentle boil, then reduce the heat and simmer for 9-10 minutes.
Step 7
Once done, transfer the eggs to an ice bath to cool.
Step 8
Peel and chop the eggs into small pieces.
Step 9
In a large bowl, combine the mayonnaise, Dijon mustard, diced dill pickles, chopped red onion, and chopped celery.
Step 10
Stir everything together until smooth and well-mixed.
Step 11
In a large mixing bowl, gently fold together the cooled potatoes and chopped eggs.
Step 12
Pour the dressing over the potato and egg mixture, and toss gently to coat everything evenly.
Step 13
Add salt and black pepper to taste, mixing well to ensure the flavors are balanced.
Step 14
Refrigerate the salad for at least 1-2 hours to allow the flavors to meld.
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