Mom's Southern Potato Salad
User Reviews
5
Mom's Southern Potato Salad
Description
This Southern Potato Salad emphasizes firm, diced Yukon Gold or red potatoes boiled in salted water, cooled completely to avoid mushiness when mixed. The dressing combines mayonnaise, yellow mustard, and pickle juice for a creamy yet slightly tangy base. Chopped green onions, celery, and dill or sour pickles add fresh, crisp textures, while pimientos give mild sweetness. Hard-boiled eggs cut into chunks contribute richness and additional texture.
The salad is carefully mixed to prevent mashed potatoes, preserving its hearty but soft bite. The flavor is a balance of creamy, tangy, and savory elements, with the potato and vegetable chunks providing distinctive mouthfeel. It's a traditional recipe that pairs well with BBQ dishes and picnic menus.
Chilling the potatoes thoroughly before mixing and allowing the salad to rest enhances flavor melding. Salt can be adjusted at the end to balance the seasoning.
The salad stores well for several days refrigerated and improves in flavor after a few hours or a day, making it suitable for preparing ahead.
Ingredients
- 2 1/2 pounds potatoes peeled and diced, Yukon gold or red variety
- 1 tablespoon salt
- 1 cup mayonnaise Hellmann's or Best Foods Real Mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons pickle juice
- 1/2 teaspoon black pepper ground
- 1/4 cup green onion chopped
- 1 cup celery chopped
- 1/2 cup dill chopped, or sour pickles
- 4 ounces pimientos drained and chopped
- 5 egg hard-boiled, peeled, and chopped
- salt to taste
Instructions
- Boil potatoes in salted water to cover over high heat, about 15 minutes. Do not cover the pot. Strain the potatoes but DO NOT rinse. Spread potatoes in a single layer on a shallow pan to allow them to cool off. Once potatoes are cool, cover the pan with foil and put in the fridge for about 4 hours or overnight to completely chill. This will prevent them from getting mushy when adding the other ingredients.
- In a large mixing bowl mix the mayonnaise, mustard, pickle juice, and black pepper.
- Add the green onions, celery, pickles, and pimientos. Add the cooled potatoes and diced eggs and combine all the ingredients gently, you don’t want this salad to get mushy from too much mixing. Add salt to taste.
Notes
- Mix the salad gently to maintain the texture of the potatoes and avoid mushiness.
- Use Yukon Gold or red potatoes for best results as they hold their shape well and offer good texture.
- Allow the potato salad to chill for several hours or overnight so flavors can meld fully.
- Keep refrigerated and consume within five days for freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 34018 kcal
% Daily Value*
| Calories | 340.18kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 6.93g | 14% |
| Fat | 24.01g | 37% |
| Saturated Fat | 4.21g | 21% |
| Cholesterol | 114.06mg | 38% |
| Sodium | 1303.25mg | 54% |
| Potassium | 765.75mg | 16% |
| Fiber | 3.22g | 13% |
| Sugar | 3.28g | 7% |
| Vitamin A | 657.16IU | 13% |
| Vitamin C | 25.2mg | 28% |
| Calcium | 45.04mg | 5% |
| Iron | 1.97mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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