It is very important for me to know how serious the potato salad is in the south, as I quickly discovered after moving to southern Louisiana twenty years ago (omg, how has it really been that long? ).
When I was a child, potato salad was not my favorite food, but once I had it prepared the southern way, with mayo and mustard, it became my favorite food.
You will love the taste of the Southern Style Potato Salad, which is creamy, tangy, and has just the right amount of crunch. It is the kind of comfort food you should not forget about.
Apronese guarantees this to you, once you eat it, you will remember it and want to enjoy it again.
Come on, let’s work together
Potato Salad “Southern Style” – What Is It?
With the addition of mayonnaise and mustard to the creamy, tangy dressing of Southern Style Potato Salad, there is plenty of texture with the finely diced celery and sweet relish.
If you like your potato salad more “wet” than I do, you might want to try adding a little more dressing, as I like mine with a little less dressing rather than super heavy or goopy.
How Do I Choose the Best Potatoes for Potato Salad?
There are several varieties of waxy potatoes that are perfect for making potato salad, including Yukon Gold or red potatoes, because they keep their shape for longer periods of time and don’t break down as quickly as russet potatoes, which are great for mashed potatoes.
As well as being creamier and drier than mealy varieties, waxy varieties also tend to be extra luscious in this potato salad.
Substitutions
The recipe for potato salad can be made in a variety of ways, but in general, the following ingredients could be substituted without wandering too far from the classic southern style potato salad recipe.
In general, the following items may be substituted without departing from the classic recipe for potato salad:
- Red onion in place of the green onion
- Apple cider vinegar in place of the red wine vinegar
- Dill relish or chopped sweet pickles in place of sweet relish
- Creole mustard or Dijon mustard in place of yellow mustard
- Miracle Whip in place of mayonnaise for a sweeter finish
- Lawry’s or another seasoning salt in place of the Tony’s Chachere’s
Do You Know How Long It Stays Good For?
It is recommended that you keep potato salad in the refrigerator for about 3-4 days after you make it. If you do not think that you will be able to finish an 8-cup batch within this amount of time, consider making a half batch.
By just changing the number of servings in the recipe below, all the ingredient amounts will be adjusted accordingly.
The Best Way to Serve Potato Salad
Despite the fact that potato salad is a classic at potlucks and summer barbecues, it is hard not to adore its creamy combination with sweet and tangy barbecue sauce.
As a side dish, it is perfect for a Brown Sugar Roasted Pork Loin, Glazed Ham Steaks, Hamburgers and Black Bean Burgers, Classic Homemade Meatloaf, or Blackened Salmon with Zucchini that I ate together with my BBQ Cheddar Baked Chicken and Three Bean Salad this week.
It would also be a good complement to a classic homemade meatloaf, Classic Homemade Meatloaf, and the classic Homemade Meatloaf.
Potato Salad in the Classic Southern Styl
To make the dressing for this rich, tangy, creamy, classic Southern Style Potato Salad, you use both mustard and mayonnaise for a flavorful dressing that has a combination of mustard and canola oil.
Author: Beth
Prep Time: 15 mins/ Cook Time: 20 mins/ Total Time: 35 mins
Servings: 8 (1 cup each)
Ingredients
- 3 lbs Yukon Gold potatoes ($3.49)
- 1 tsp salt ($0.03)
- 2 large eggs ($0.42)
- 3/4 cup mayonnaise ($0.75)
- 1 Tbsp yellow mustard ($0.08)
- 1 Tbsp sweet relish ($0.08)
- 1 Tbsp red wine vinegar ($0.10)
- 1/4 tsp Freshly cracked black pepper ($0.02)
- 1/2 tsp Tony Chachere’s seasoning ($0.05)
- 2 green onions ($0.22)
- 2 ribs celery (1 cup chopped) ($0.32)
Instructions
- Put your potatoes into one inch cubes after peeling, washing, and chopping. Place the cubed potatoes in a large pot and cover them with cold water. Remove excess starch by briefly rinsing them in cool water. Add a teaspoon of salt to the water and boil it over high heat. You can cook the potatoes for about ten minutes, but make sure they are tender by piercing with a fork. Drain the potatoes in a colander, and rinse them with cool water briefly to cool them down.
- Cooking the eggs at the same time the potatoes are boiling. Place the eggs in a small pot and cover them with cold water, and heat the pot over high heat until the eggs boil for one minute, then turn off the heat and let them cool completely. When you are ready to cook the eggs, cover them with a lid and place them in boiling water for 15 minutes. Once the hot water has been poured out, you will need to pour out the hot water and pour cold water into the pot to stop the cooking process. Once the eggs have cooled, peel them and dice them.
- In the meantime, make the dressing, mixing the mayonnaise, mustard, relish, red wine vinegar, Tony’s seasoning salt(or seasoning salt replacement), and freshly cracked pepper while the potatoes and eggs are cooking.
- The celery should be finely diced, and the green onions should be sliced.
- To make the potato salad, add the riced potatoes, drained, cooled potatoes, diced celery, sliced green onion, diced eggs, and dressing to a large bowl; mix everything together with a spoon, until everything is coated in the dressing. If you like a softer, less chunky potato salad, mash the potatoes slightly.
- After you have tasted and adjusted the mustard or seasoning to your liking, you can serve it.
*Or your favorite seasoning salt
Nutritional
Serving: 1 Cup ・ Calories: 297 kcal ・ Carbohydrates: 31 g ・ Protein: 5 g ・ Fat: 17 g ・ Sodium: 583 mg ・ Fiber: 4 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer .
Creamy Southern Potato Salad: How to Make It – Step By Step Photos
In order to make potato salad that doesn’t get dry and gluey, peel and cube 3 pounds of potatoes.
Rinse them briefly with cool water to remove excess starch and keeping the potatoes moist and tender all the way through.
To prepare a potato salad, put cubed potatoes in a large pot and cover them with cool water.
Put one teaspoon of salt in the water, cover the pot with a lid, and heat it up over high heat, until it boils.
The potatoes need to be cooked for about 10 minutes until they are tender (depending on how big the cubes are). If you use a fork to pierce the potato salad, be sure to make sure it is fully cooked.
I do not like hard potatoes in potato salad! In a colander, drain the cooked potatoes thoroughly, rinse them briefly with cool water, and drain them again to cool the potatoes and to remove any excess starch that has accumulated on the surface.
If you are cooking your potatoes at the same time, boil your eggs. Put your eggs in a small pot with cool water.
Bring up the water and cover the eggs with your pot. Bring the water to a boil and cook for one minute before turning off the heat.
For a 15 minute period of time, let the eggs stand in hot water with the lid on top and the heat turned off for 15 minutes.
Once the hot water has been poured out of the eggs, run cold water over them to stop them from cooking. In the meantime, you can peel the boiled eggs and cut them up into slices once they have cooled sufficiently to handle.
In order to make the potato salad dressing, mix 3/4 cup mayonnaise, 1 tablespoon mustard, 1 tablespoon red wine vinegar, 1 tablespoon sweet relish, 1/2 teaspoon Tony Chachere’s seasoning salt or your favorite seasoning salt, and some freshly cracked pepper together.
Combine all the ingredients and whisk well, taste, and if desired, add more seasoning salt as needed.
You want the dressing to be heavily seasoned, since the flavor will become less pronounced once it has been mixed with potatoes.
My favorite potato salad dressing is made with Tony Chachere’s seasoning. If you don’t have access to Tony Chachere’s seasoning, you can use any basic seasoning salt you want, like Lawry’s or any other like it.
When you are waiting for the potatoes and eggs to be cooked, you can also finely dice 2 ribs of celery and slice 2 green onions while you are waiting.
The cooled potatoes, along with the diced celery, green onions, and diced eggs, should be placed in a large bowl and placed in the refrigerator to cool.
It is very important that all the ingredients in the bowl are coated in the dressing as soon as you pour the dressing over them.
To make the Southern Style Potato Salad a little less chunky, mash the potatoes as you stir the dressing in the dressing.
Depending on your preference, you may want to adjust the mustard or seasoning in the potato salad.
A delicious potato salad full of flavor that every family should have in their weekend meal.
Apronese thinks that this dish is not picky, but on the contrary is loved by many people. Please comment your experience about this dish to let everyone know
