There’s something about potato salad that just screams summer picnics and family gatherings, right? This Southern take is a creamy, tangy surprise wrapped in memories of backyard barbecues—where the sun was too hot, and the sweet tea flowed like an endless river. Oh, and speaking of rivers, did you hear about the recent flooding in Texas? Anyway, let’s dive into this comforting recipe that’ll have you reaching for seconds before you know it.
Steps
- Begin by peeling and cutting white potatoes into cubes. Boil them in salted water until they are tender but still firm, about 10-15 minutes. Once cooked, drain and set aside to cool completely.
- While the potatoes cool, mix mayonnaise, finely chopped sweet pickles, a bit of pickle brine, yellow mustard, sugar, vinegar, seasoned salt, celery salt, black pepper, and a flavor enhancer in a large bowl until smooth.
- Chop four hard-boiled eggs into small pieces and add them to the dressing. Gently fold the cooled potatoes into the mixture until well-coated, being careful not to mash the potatoes.
- Taste the salad and adjust the seasoning to your liking. Serve it at room temperature or refrigerate until ready. Before serving, garnish with a sliced hard-boiled egg and a sprinkle of sweet paprika.
Ingredients
- style potato salad:
- 2 pounds white potatoes (approximately 6 medium), peeled and cubed
- 3/4 cup mayonnaise (such as Duke’s)
- 1/2 cup finely chopped sweet baby pickles (about 6 pickles), along with some pickle brine for additional flavor
- 2 tablespoons yellow mustard
- 1 tablespoon granulated sugar (plus more to taste)
- 1 teaspoon white vinegar or apple cider vinegar
- 3/4 teaspoon seasoned salt (such as Lawry’s, plus more to taste)
- 1/2 teaspoon celery salt (plus more to taste)
- 1/2 teaspoon freshly ground black pepper (plus more to taste)
- 1/4 teaspoon Accent Flavor Enhancer
- 5 hard-boiled eggs
- Sweet paprika for garnish
Nutritional Values
Calories: 1184kcal | Carbohydrates: 96g | Protein: 28g | Fat: 76g | Saturated Fat: 16g | Polyunsaturated Fat: 40g | Monounsaturated Fat: 20g | Trans Fat: 0.16g | Cholesterol: 500mg | Sodium: 2508mg | Potassium: 2152mg | Fiber: 12g | Sugar: 20g | Vitamin A: 1020IU | Vitamin C: 88mg | Calcium: 160mg | Iron: 4mg
FAQ
- How can I ensure my potatoes are perfectly cooked for this salad?
- The key is to boil the potatoes until they are just fork-tender. They should not be too soft as they might turn mushy. If they are too firm and can’t be easily pierced with a fork, they need a bit more cooking time.
- Is it possible to use a different type of potato in this recipe?
- While it’s possible to use other types, white potatoes are recommended for optimal flavor and texture. They absorb the dressing well without becoming overly mushy.
- Can I prepare Southern potato salad in advance?
- Absolutely! In fact, preparing it a day ahead allows the flavors to meld beautifully. Just ensure to cover the salad tightly and store it in the refrigerator.
- What’s a good alternative if I don’t have sweet baby pickles?
- If sweet baby pickles are unavailable, you can substitute them with dill pickles or relish. Just remember to save some of the brine for added flavor.
- How should leftovers be stored, and can I freeze potato salad?
- Store leftover potato salad in an airtight container in the fridge for up to five days. Freezing is not recommended as it can alter the texture significantly once thawed.
Tips
- Avoid overcooking the potatoes: Ensure the potatoes are cooked just until fork-tender. Overcooking will lead to a mushy texture, which isn’t ideal for potato salad.
- Allow potatoes to cool before mixing: After boiling, let the potatoes cool completely before adding them to the dressing. This helps maintain their structure and prevents them from breaking down.
- Chill the salad before serving: Refrigerate the salad for a while before serving. This allows the flavors to blend and develop, enhancing the overall taste.
- Use high-quality mayonnaise: Opt for a good-quality mayonnaise to achieve the best flavor in your potato salad. It will contribute significantly to the creaminess and taste of the dish.
Equipment
- Style Potato Salad, here is a list of main equipment that someone might not normally have at home and may need to purchase:
- Large Pot – Suitable for boiling potatoes.
- Large Mixing Bowl – For mixing the dressing and assembling the salad.
- Whisk – To combine dressing ingredients smoothly.
- Egg Slicer – To neatly slice hard-boiled eggs for garnish (optional but useful for presentation).
