Southern-Style Potato Salad

Southern-Style Potato Salad is a beloved classic dish that embodies comfort and tradition with its creamy texture and savory-sweet flavors. Made with tender russet potatoes, creamy mayo, tangy Dijon mustard, and a hint of sweetness from apple cider vinegar and sugar, this salad is enriched with the crunch of celery, the mild bite of Vidalia onions, and the richness of hard-boiled eggs.

Perfectly suited for gatherings and barbecues, this recipe balances simplicity with deliciousness, offering a satisfying side that pairs wonderfully with grilled meats or as a standalone delight.

How to make Southern-Style Potato Salad

Ingredients

3 pounds of russet potatoes

1 cup of mayo (adjust if you want more or less)

¼ Grey Poupon Dijon Mustard

2 tsp apple cider vinegar

2 tsp of sugar

½ cup sweet pickles

1 stalk of chopped celery

1 medium Vidalia onion, chopped

4 large, hard-boiled eggs, cut into pieces

Instructions

Fill a large pot with water and add potatoes.

Bring the pot to a boil and cook potatoes until tender enough for a knife to go through easily.

Once fully cooked, add the potatoes to an ice bath to shock and cool.

Once the potatoes are fully cooled, peel off the skin and cut them into large chunks

In a separate bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, and sugar.

Pour mixture over potatoes and add in sweet pickles, celery, Vidalia onion, and the hard-boiled eggs.

Add salt and pepper to taste.

Mix well and enjoy!

Notes:

Potato Selection: Choose russet potatoes for their starchy texture, which holds up well in potato salad and absorbs flavors nicely.

Cooking Method: Boil the potatoes whole with their skins on to prevent them from absorbing too much water. This helps maintain their texture and flavor.

Cooling Process: After boiling, shock the potatoes in an ice bath to stop the cooking process quickly. This ensures they remain firm yet tender and prevents them from becoming mushy.

Peeling and Cutting: Once cooled, peel the potatoes and cut them into large chunks. This step allows the potatoes to absorb the dressing while maintaining their shape and texture.

Dressing Preparation: Mix mayonnaise, Dijon mustard, apple cider vinegar, and sugar in a separate bowl. Adjust the amount of mayo based on personal preference for creaminess.

Additional Ingredients: Add sweet pickles for a tangy sweetness, chopped celery for crunch, Vidalia onion for mild flavor, and hard-boiled eggs for richness. Ensure all ingredients are evenly distributed for balanced flavor in every bite.

Seasoning: Season the salad with salt and pepper to taste. Start with a small amount and adjust as needed to avoid oversalting.

Mixing: Gently fold the dressing into the potatoes and other ingredients. Be careful not to overmix, as it can cause the potatoes to break apart.

Chilling: Allow the potato salad to chill in the refrigerator for at least an hour before serving. This allows the flavors to meld together for a more cohesive taste.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Potato salad often tastes even better the next day as the flavors continue to develop.

Nutrition Information:

SERVING SIZE: 1 cup

Frequently Asked Questions:

Can I use a different type of potato for Southern-Style Potato Salad?

While russet potatoes are commonly used, you can also use Yukon Gold or red potatoes for a slightly different texture.

How long should I boil the potatoes?

Boil the potatoes until a knife easily pierces through, typically around 15-20 minutes, depending on the size of the potato chunks.

Why do I need to shock the potatoes in an ice bath?

Shocking the potatoes stops the cooking process and helps them retain a firmer texture, preventing them from becoming mushy.

Can I substitute another type of mustard for Grey Poupon Dijon Mustard?

Yes, you can use regular Dijon mustard or a whole-grain mustard as a substitute.

What’s the purpose of apple cider vinegar in the dressing?

Apple cider vinegar adds a tangy flavor, balancing the richness of the mayo and complementing the sweetness of other ingredients.

Are sweet pickles necessary, or can I use dill pickles?

Sweet pickles contribute a sweet and tangy flavor, but you can use dill pickles if you prefer a more savory taste.

Can I make Southern-Style Potato Salad ahead of time?

Yes, the flavors often meld and improve when the salad is allowed to chill in the refrigerator for a few hours or overnight.

Is it okay to leave the potato skins on?

While Southern-style potato salad traditionally uses peeled potatoes, leaving the skins on is a personal preference and can add extra texture.

Can I use a different type of onion?

Yes, you can use red onions or white onions as alternatives to Vidalia onions, depending on your taste preferences.

How can I adjust the sweetness or tanginess of the salad?

Taste the dressing before adding it to the potatoes.

For more sweetness, add extra sugar; for more tanginess, add a bit more apple cider vinegar. Adjust to suit your taste.