When you’re at a loss for what to prepare, turn to this easy dish.
Creamy mayonnaise and mustard are combined with boiled eggs, sweet onion, sweet pickle relish, and celery to make a dish known as Southern Potato Salad. In addition to being the best potato salad ever, it is also the only recipe you’ll ever need for potlucks.
A bowl of classic southern potato salad is the best thing ever. Everyone should have a reliable recipe for potato salad on hand.
Traditional russet potatoes are the foundation of my Southern potato salad. For speedier cooking, I usually halve any particularly large ones, and wait to peel them until after they’ve been cooked. The skin can then be easily removed by scraping it off with a knife.
Common russet potatoes are where I always begin when making Southern Potato Salad. To speed up cooking, I usually halve any really large ones, and I wait to peel them until after they’re done. The skin can then be scraped off quite easily with a knife.
Lots of sweet onions, sweet pickle relish, a pinch of onion powder, and a few teaspoons of sugar, along with enough of hard-boiled eggs for texture and some celery for flavor. Lastly, I like to season it with paprika.
Wrap it in plastic and put it in the fridge for at least three hours. Then you may enjoy this delicious Southern Potato Salad with some grilled burgers or barbeque chicken.
Ingredients:
Russet potatoes, 3 lbs., medium
Mayo, one cup’s worth
Just under a half a cup of mustard
Apple cider vinegar, 2 tsp
two teaspoons of sugar
Onion powder, half a teaspoon
One-fourth cup of tangy relish
1-inch piece of chopped celery
Chopped sweet onion equivalent to 12 cup
Paprika, diced hard-boiled eggs, and three
Instructions:
Halves each potato. Put in a big pot and cover with water by one inch. Put in 2 tablespoons of salt and reduce heat to low. Simmer for about 20 minutes, or until the meat is completely soft to a fork. Ensure adequate drainage. Leave to cool, then peel off the skins and throw them away. Prepare a large bowl for the potatoes. Start slicing them up and stop when they’re small enough to eat. Combine the mayonnaise, mustard, vinegar, sugar, and onion powder in a little bowl and stir to combine. Combine the liquid and potatoes thoroughly. To diced eggs, add relish, celery, onion, and scallions. Mix in. Season to taste with salt and pepper. The sliced egg and paprika on top really set it off. Wrap tightly in plastic and chill for at least 4 hours.