I can not think of a more classic southern side dish than the “Classic Southern Potato Salad”. My oh my, honey, if we talk about comfort food, then this dish is definitely one of ’em! Perfect for picnics, family reunions, cookouts, and potlucks, the classic Southern potato salad will definitely put a smile on everyone’s faces. Now don’t ya worry, because this dish ain’t complicated at all, despite the wealth of flavors it delivers. So, sit tight ya���ll cause you’ll be in for a southern ride!
With prep time at 20 minutes, cook time at 15 minutes, you’re just a total of 35 minutes away from this savory homemade dish! With this recipe, you’ll end up with about 8 servings good for your family and friends. Ain’t that generous?
Oh, trust me. Once you try out this recipe, you realize how un-store-bought-like it is! You will never go back to that store-bought frozen potato salad once you savor the creaminess and coziness of how it genuinely tastes. Get ready to add this to your favorites. Next stop��� ingredients and instructions. Let’s go!
Ingredients & Equipment You’ll Need
- 2 lbs potatoes
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 small red onion
- 2 stalks celery
- 4 hard-boiled eggs
- 1/2 cup sweet pickles
- Salt and pepper to taste
We’re gonna need a pot for boiling the potatoes and eggs, a sharp knife for chopping those veggies, and a big ole mixing bowl to bring it all together.
The potatoes are your primary ingredient here, and I suggest using russet or Yukon gold. Their starchiness blends well with the mayonnaise and mustard creating a cozy, creamy blend. We got that tangy hit comin’ from those sweet pickles and mustard. Trust me, these ain’t ingredients to miss out on!
How To Make Classic Southern Potato Salad
- Start by cooking the potatoes in boiling salted water for about 15 minutes until they are fork-tender. Drain and let ’em cool.
- While the potatoes are cooking, go ahead and chop your onions, celery, and sweet pickles. Peel and chop your hard-boiled eggs as well.
- In a large mixing bowl, combine the mayonnaise and mustard. Stir in the onions, celery, sweet pickles, and eggs. Toss in your cooled, chopped potatoes and gently mix until everything is well coated.
- Season your salad with salt and pepper to your liking, then refrigerate for at least 2 hours so everything melds together beautifully. This isn’t a hurry-up-and-eat recipe ya know! The waiting time is all worth it!
Tips For The Best Results
- Don’t overcook your potatoes. They should be tender, but not mushy.
- For the perfect blend of flavors, ensure you refrigerate your salad long enough. Try not to skip this step!
Storage Tips
- Store covered in the refrigerator. It should last for about 4 days. Don’t freeze this dish, as it will cause the potatoes and mayonnaise to break down.
Frequently Asked Questions
Q: Can I use other types of mustard?
A: Absolutely! Dijon mustard can also work great with this recipe if yellow mustard isn’t available.
Q: How long does this potato salad last in the fridge?
A: Stored properly, it can last up to 3-4 days.
Q: Can I add bacon bits to this recipe?
A: Sure thing! Bacon bits will add some nice crunch and flavor to your potato salad.
Q: Can I substitute the mayo with something else?
A: Yes, you can use Greek yogurt as a healthier alternative to mayo.
Q: Can I use sweet onions instead of red onions?
A: Yes, you absolutely can. However, remember each type adds a distinct flavor profile.
Nutritional Facts of Classic Southern Potato Salad
Each serving contains about 358 calories, 20.1 grams of fat, 35mg of cholesterol, 932mg sodium, 43.8 grams of carbohydrates, and 6.6 grams of protein.
To wrap this up, darlin’, I can’t emphasize enough how incredible this Classic Southern Potato Salad is! Not only does it vividly represent Southern comfort, but it’s also such a crowd pleaser! So, don’t just sit there darlin’, let’s get the ball rolling and add some Southern charm into our kitchen with this classic delight!
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