Delicious Homemade Potato Salad Recipe (Southern Style)
User Reviews
5
Delicious Homemade Potato Salad Recipe (Southern Style)
Description
Delicious Homemade Potato Salad Recipe (Southern Style) features thinly sliced russet potatoes boiled until just tender, then cooled rapidly to preserve texture. The salad mixes potatoes with crunchy diced onion, celery, and sweet pickle bits alongside small diced hard-boiled eggs for richness. The dressing combines mayonnaise, yellow mustard, sugar, and paprika to achieve a creamy, tangy, and mildly smoky flavor.
The potatoes are partially mashed before folding with the remaining ingredients, yielding a combination of creamy and chunky textures. The salad is seasoned with salt and black pepper to taste and offers a classic, comforting side dish with a slight sweetness and depth from the pickles and spices.
Serve chilled or at cool room temperature as a side for barbecues, picnics, or traditional Southern meals, garnished with extra paprika or green onions if desired.
Make ahead up to a day before serving for best flavor. Keep refrigerated and covered for up to 4 days; avoid freezing. Adjust mustard and mayonnaise amounts to personal preference. Russet potatoes work well, but Yukon Gold or red Bliss are good substitutes. Hard-boiled eggs and bread and butter pickle recipes can be made separately for fresher taste.
Ingredients
- 3 pounds russet potato peeled and thinly sliced
- ½ red onion peeled small diced
- 2 celery medium diced stalks
- ½ cup Bread and butter pickles finely minced
- 6 egg hard-boiled, small diced
- 3/4 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 teaspoons sugar
- ½ teaspoon paprika
- salt to taste
- black pepper to taste
Instructions
- Add the potatoes to a large pot of boiling salted water and cook for 6 minutes or just until tender.
- Immediately remove them from the boiling water and transfer to a large bowl of ice water to chill them quickly.
- Once cool, strain them and set aside.
- Take about 1/3 to ½ of the potatoes and add them to a large bowl and using a hand masher, roughly mash them.
- Add the remaining potatoes along with the rest of the ingredients and using a rubber spatula fold everything together until it is very well combined.
- Garnish with optional extra paprika and thinly sliced green onions and serve.
Notes
- This potato salad can be made up to one day in advance, but dress it only when ready to serve.
- Store covered in the refrigerator for up to 4 days; it does not freeze well.
- Use your preferred potatoes such as russet, Yukon Gold, or red Bliss.
- Adjust the amount of mustard and mayonnaise to taste for a creamier or tangier finish.
- If unavailable, yellow, sweet, or white onions are suitable substitutes for red onion.
- For perfectly cooked eggs, follow a reliable hard-boiled egg method.
- The bread and butter pickles add sweetness and crunch; homemade versions work well.
- Salt the boiling water generously to flavor the potatoes thoroughly during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 236 kcal
% Daily Value*
| Calories | 236kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 184mg | 8% |
| Potassium | 527mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 235IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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