Easy Southern Potato Salad
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Easy Southern potato salad is a tasty side dish for your next cookout or family meal. This recipe makes 10 servings in just 22 minutes of prep and cook time. You’ll love the creamy blend of mayo, mustard, and tangy pickles mixed with tender potatoes and eggs. It’s a simple but delicious salad that brings back memories of summer picnics.
You can whip up this classic potato salad with basic ingredients you probably have in your kitchen. The trick is to cook the potatoes until they’re just right – soft but not mushy. After mixing everything together, be sure to chill the salad for a couple hours. This lets all the flavors come together for the best taste.
Exact Ingredients List
Here’s what you’ll need to make this yummy Southern potato salad:
- 3 lbs Russet potatoes
- 1 cup mayonnaise (Duke’s or Hellman’s work great)
- 1/4 cup yellow mustard
- 2 tbsp sweet pickle relish
- 2 tbsp sweet pickle juice
- 1 tbsp apple cider vinegar
- 1 tsp white sugar
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup finely diced onion
- 3 hard-boiled eggs
- Paprika for garnish
Make sure to peel and cut the potatoes into 1-inch cubes before cooking. For the eggs, you’ll want to chop them up after hard-boiling.
This recipe makes about 10 servings. It only takes 10 minutes to prep and 12 minutes to cook. Each serving has around 245 calories.
Don’t forget to chill the salad for at least 2 hours before serving. This helps all the tasty flavors come together. Enjoy your homemade Southern potato salad!
Instructions
Put the potato cubes in a big pot. Cover them with cold water. Bring the water to a boil on high heat. Turn the heat down and let the potatoes simmer for 10-12 minutes. They should be soft but not mushy. Drain the water and let them cool a bit.
Mix the mayo, mustard, relish, pickle juice, vinegar, sugar, salt, and pepper in a large bowl. Stir it well.
Add the warm potatoes, diced onion, and chopped eggs to the bowl. Mix gently until the potatoes are coated with the dressing.
Put a lid on the bowl and put it in the fridge for at least 2 hours. This helps the flavors mix together.
Before you serve, taste the salad. You can add more salt or pepper if you want. Put the salad in a nice bowl and sprinkle some paprika on top. Serve it cold.
Remember, you can adjust the recipe to your taste. You might like more mustard or less onion. Feel free to make it your own!
Possible Substitutes List
You can swap out some ingredients in this potato salad recipe. Here are some tasty options:
Potatoes:
- Yukon Gold potatoes
- Red potatoes
- Sweet potatoes (for a twist)
Mayo:
- Greek yogurt
- Sour cream
- Mashed avocado
Mustard:
- Dijon mustard
- Whole grain mustard
- Honey mustard
Pickles:
- Dill pickles
- Capers
- Olives
You can also try adding these yummy extras:
- Chopped bacon
- Diced bell peppers
- Sliced green onions
- Fresh herbs like dill or parsley
For a veggie boost, mix in some chopped celery or grated carrots. If you like it spicy, add a dash of hot sauce or some diced jalapeños.
Remember, these swaps might change the flavor a bit. But that’s the fun part! You can make the recipe your own. Try different combos and see what you like best.
How to Make It Diabetes-Friendly
You can make this potato salad more diabetes-friendly with a few simple swaps. Use red potatoes instead of russet – they have a lower glycemic index. Cut the amount in half to 1.5 lbs.
Replace regular mayo with a low-fat or light version. Use 1/2 cup instead of 1 cup. Skip the sugar completely.
Add more non-starchy veggies like celery and bell peppers. Use 1 cup total of diced veggies. This adds fiber and nutrients without extra carbs.
For extra protein, increase the eggs to 5. Use just 2 yolks and the rest egg whites. This lowers the fat and cholesterol.
Measure portions carefully. Aim for 1/2 cup servings instead of larger amounts. Pair it with lean grilled chicken and a big green salad for a balanced meal.
These changes lower the carbs, calories, and glycemic load. You still get to enjoy the flavors you love in a more diabetes-friendly way.
Tips, Tricks & Storing
For the best potato salad, choose waxy potatoes like Yukon Gold or red potatoes. They hold their shape better after cooking.
Don’t overcook your potatoes! Test them often with a fork. You want them tender but not mushy.
Add the dressing to warm potatoes. They’ll soak up more flavor this way.
Try adding some crumbled bacon or chopped fresh herbs for extra taste.
Make your potato salad a day ahead. The flavors will blend even better overnight.
Store your potato salad in an airtight container in the fridge. It will stay fresh for 3-4 days.
Before serving, give it a quick stir and taste. You might need to add a bit more salt or mayo.
Don’t leave potato salad out at room temperature for more than 2 hours. Keep it cold to prevent spoilage.
If you’re taking it to a picnic, pack it in a cooler with ice packs.
Freeze leftover potato salad? Not a good idea. The texture will change and become watery when thawed.