Southern Potato Salad
User Reviews
5
Southern Potato Salad
Description
Southern Potato Salad combines cooked red potatoes cut into bite-sized pieces with diced celery, onions, sweet pickle relish, and pimiento. The dressing is a simple blend of mayonnaise and yellow mustard, seasoned with salt and black pepper. After steaming the potatoes until fork-tender, they are drained thoroughly and combined with the vegetables and dressing while still warm for better absorption of flavors. The dish is finished with a sprinkle of paprika, adding a mild smoky note and color contrast.
The salad offers a balance of creamy texture from the mayo and mustard dressing with the crunch of celery and the sweetness of the relish and pimiento. It can be served immediately while warm or chilled in the refrigerator, depending on preference.
This potato salad is a classic Southern style often served as a side at barbecues or family meals. Its ability to be made ahead and stored in the refrigerator for a few days adds convenience to meal planning.
For best results, ensure the potatoes are thoroughly drained and still warm when mixed to avoid a watery salad. The salad should not be left out at room temperature for more than two hours and can be stored tightly covered in the refrigerator for up to 3 to 4 days. Freezing is not recommended as it affects texture.
Ingredients
- 2 pounds red potato cut into bite-size pieces, small
- 2 ribs celery diced
- ¼ cup onion diced, or green onions or shallots
- 2 tablespoons pickle relish sweet
- 2 tablespoons pimiento diced
- ½ cup mayonnaise
- 1 tablespoon yellow mustard
- salt
- black pepper
- paprika for garnish
Instructions
- Prepare the potatoes by cutting them into bite-size pieces.
- Put the cubed potatoes into a steamer basket over boiling water and cook until fork tender.
- While the potatoes cook, chop the celery and onions and add them to a large bowl along with the sweet pickle relish and pimiento.
- In a small bowl, mix the mayonnaise, mustard, salt and pepper.
- Drain the potatoes very well. You can even return them to the hot pan for a few minutes to allow all the water to evaporate. You want them quite dry but still warm.
- Combine the drained, cooked potatoes in a large bowl with the celery, scallions, pickle relish, and well-drained pimiento.
- Add the mayonnaise mixture and gently toss until well combined.
- Spoon into a serving dish and dust with paprika.
- Serve warm or chilled.
Notes
- Limit room temperature exposure to two hours maximum to prevent spoilage.
- Store tightly covered in the refrigerator, good for 3 to 4 days; do not freeze.
- Potato salad can be prepared a day ahead and kept refrigerated until serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 245kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 4mg | 1% |
| Sodium | 371mg | 15% |
| Potassium | 1129mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 481IU | 10% |
| Vitamin C | 28mg | 31% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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