Southern Potato Salad Recipe
User Reviews
5
Southern Potato Salad Recipe
Description
Southern Potato Salad Recipe features peeled, diced potatoes boiled until tender, then cooled to maintain their shape when mixed. Hard-boiled eggs add creamy texture and protein, finely chopped for even distribution. A dressing made from mayonnaise, yellow mustard, and sweet pickle relish brings a creamy, tangy sweetness that characterizes this dish. Salt and black pepper finish the flavor profile to taste.
The salad is gently combined after ingredients have cooled, preserving the potatoes' integrity without crumbling. Chilling the salad for several hours allows the flavors to intensify and mingle, enhancing the overall experience.
This potato salad serves well as a side at barbecues, picnics, or family dinners. The creamy and mildly tangy elements complement grilled meats and fresh vegetables. It can be prepared a day in advance to save time and to let the flavors develop fully.
For best results, use medium-sized potatoes peeled and diced uniformly. Cooling the potatoes thoroughly before mixing helps maintain texture. Leftovers should be refrigerated promptly and discarded if left out beyond two hours to ensure food safety.
Ingredients
- 2 lbs potato peeled and diced
- 7 egg chopped, hard boiled
- 1 cup mayonnaise
- 1 teaspoon yellow mustard
- 4 tablespoon pickle relish sweet
- salt to taste
- black pepper to taste
Instructions
- Place eggs in a pan covered with cold water. When the water starts to boil, reduce to low and simmer uncovered for 1 minute .
- Remove from heat and COVER and let stand for 20 minutes. Or you can bake your eggs in the oven for the perfect hard boiled egg!
- Peel and dice the potatoes into about 1 inch pieces.
- Cover them with water and bring them to a boil for about 15 minutes UNCOVERED or until tender. Drain in a colander.
- Let the potatoes cool before mixing so they won't crumble. I actually put mine in a bowl in the refrigerator for about an hour.
- In a separate bowl, mix the other ingredients together.
- Then add the potatoes and mix gently.
- ENJOY!!!
Notes
- Potatoes can be boiled in larger chunks with skins on, then peeled after cooking for easier handling.
- Allow the salad to chill for 4 to 6 hours to let the flavors blend; making it a day ahead improves taste.
- Store leftovers in the refrigerator and consume within 4 days; discard any that have been at room temperature longer than 2 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 8g | 16% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 174mg | 58% |
| Sodium | 311mg | 13% |
| Potassium | 529mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 335IU | 7% |
| Vitamin C | 13mg | 14% |
| Calcium | 58mg | 6% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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