Southern Potato Salad
I love Southern Potato Salad because it is creamy and refreshing. Depending on where you are from, will form your potato salad preferences. So down south, we like it creamy. It may have more mustard in some or more mayonnaise in others. All southern potato salads have eggs and relish. The texture will vary depending on how long the potatoes are cooked and mashed.
Southern Potato Salad goes perfect with anything made on the grill. I love it with barbecue, but sometimes just eat it with a salad. It also pairs very well with fried seafood. Potato salad is a great dish to bring to large gatherings. It is also a dish that is very affordable to make. For people that are new to cooking, this is a great side dish to start with.
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Ingredients
- 5 large potatoes (feel free to mix potatoes for varied flavor and texture)
- 2-3 large boiled eggs
- 1/4 cup of finely chopped sweet yellow onion
- 3-4 Tablespoons of mayonnaise or miracle whip
- 3 Tablespoons of sweet relish
- 2 Tablespoons of hamburger or dill pickle juice (optional)
- 1 teaspoon of salt
- 2-3 Tablespoons of yellow mustard
- 2 teaspoons of pimentos
- 1/2 teaspoon of ground white pepper or coarse black pepper
Supplies
- Large Stock Pot
- Small Sauce Pan
- Strainer or Colander
- Potato Masher
- Mini Chopper or Sharp Knife
- Measuring Cup
- Measuring Spoons
Directions For Southern Potato Salad
- Start by boiling water to cook the eggs. You only need two for this recipe but I usually make a few extra for salads. Place the eggs in the pot and cover with water. Then bring it to a boil and boil for 10 minutes. Next, turn off the heat and allow the eggs to sit on the stove for another 5-7 minutes. Then pour the water out of the pot and fill with cold water. Drain again and fill with cold water again, wait 10 minutes. Next, tap the eggs to peel under running cold water and they should peel easily. Then place the eggs in the refrigerator to continue chilling.
- While the eggs are boiling, peel and chop the potatoes into medium sized chunks. You want to cut them into about the same size, so that they cook evenly for the same amount of time. So if you need a lot of potato salad, feel free to double the recipe or add a few more potatoes.
- In a large stock pot, fill it half way with water and one teaspoon of salt. Then bring the water to a boil in high heat. Add the potato chunks and boil for about 5-6 minutes. They are cooked when you can pierce with a fork and the potato flakes with some resistance. It should not fall apart or they are over cooked.
- Now drain in a strainer or colander.
- Next, chop the onions for the Southern Potato Salad. I use a mini chopper, but you can finely chop with a knife. Set to the side.
- Now, barely mashed the potatoes while they are warm but be careful not to over mash the potatoes. They should be roughly chopped.  If you like larger pieces of potato in your potato salad, barely mash.  It sill get softer as you add the other ingredients.
- Then mix in the chopped onions, pickle juice, mayonnaise, mustard, salt, pepper, relish and pimentos.
- Last, add in the chopped eggs and mix well but carefully not to over mix(smash) the potatoes.
- Chill for at least 3 hours before serving. Enjoy!
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