Fitness / March 31, 2024

Southern Potato Salad

Classic potato salad but with that patented Southern zip!

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Most folks recognize that true potato salad has its roots in Germany. But don’t try telling that to Southerners. They have adopted potato salad as their own and put their own unique stamp on it, putting the kind of tang and zip in it that we’ve come to expect from Southern delicacies. Fortunately, there is more than one way to make potato salad. This just happens to be the southern version.

No matter what style of potato salad you prefer, it’s always been a great side dish for pot lucks, barbecues, or any occasion where you need to feed a lot of people and want to get the most bang for your buck. With the Southern version, you’ll enjoy a creamy potato salad, but also one that has some bite to it. That’s what happens when you combine mustard with mayonnaise and add some sweet pickles and apple cider vinegar. In other words, it’s not your average potato salad recipe. But that might be a good thing.

If you’re a fan of classic potato salad, don’t worry because we have the best potato salad recipe. There are plenty of other ways to create this delicacy. If you want something a little healthier, it’s possible to make a no-mayo potato salad. You can also mix things up a little with red potato salad. While the Germans may have come up with it initially, plenty of other folks have put their stamp on potato salad over the years.

Is Southern Potato Salad Healthy?

Health-wise, Southern potato salad is a bit of a mixed bag. Potatoes come with plenty of fiber and vitamin C. There is also a healthy dose of green onions in this recipe that provide plenty of vitamin K. Sweet relish also has some vitamins and minerals in it as well. Even mustard has some potential health benefits. Of course, that must be weighed against ingredients like mayonnaise and sugar that increase the fat and cholesterol in the dish. While there are some health benefits in Southern potato salad, don’t forget that it’s something to be enjoyed in moderation.

Lean into the spice

The biggest difference between Southern potato salad and traditional potato salad is that the Southern version isn’t afraid of to add some spice and zest. In other words, if you’re going to make Southern potato salad, you might as well lean into it. That can mean being a little more liberal when adding the mustard, garlic powder, and apple cider vinegar. It can also mean adding a few things that aren’t in the recipe. For instance, a little paprika or a dash of hot sauce won’t hurt anyone. It’s also common to throw some bacon or bell peppers into Southern potato salad if you think it’s missing something.

INGREDIENTS

3 pounds Russet, Yukon gold or red potatoes, peeled and cut into 1-inch cubes
1 cup mayonnaise
1 tablespoon yellow mustard
1/4 cup sweet pickles, chopped or sweet relish
2 teaspoons granulated sugar
2 teaspoons apple cider vinegar
1/2 teaspoon garlic powder
5 hard-boiled eggs, shelled and diced
4 green onions, finely diced
2 celery stalks, finely diced
Kosher salt, to taste
Black pepper, to taste

INSTRUCTIONS

Boil

Start by cooking the potatoes until just tender, being careful not to overcook.

Cool

Drain the potatoes and let them cool down while you mix up the dressing.

Mix

Create a creamy dressing by whisking together mayonnaise, mustard, pickles, sugar, vinegar, and garlic powder.

Combine

Fold the potatoes, eggs, onions, and celery into the dressing until well coated.

Season

Adjust the taste with salt and pepper, then chill to let the flavors come together.

Serve

Once chilled, serve the potato salad and enjoy!

Devour!

FAQs & Tips

How to Make Ahead and Store?

Since it has mayonnaise and hard-boiled eggs, Southern potato salad shouldn’t be left out for too long. It’s best to take any leftovers and put them in an airtight container. In the fridge, it should stay good for at least 3 or 4 days.

Should I make southern potato salad ahead of time?

Whenever possible, there are benefits to making Southern potato salad the day before you plan to eat it. Chilling the salad in an airtight container overnight can help bring out some of its flavors.

What’s the best type of potato to use with this recipe?

Russet potatoes are typically ideal for Southern potato salad. They help to give the salad a creamy texture. However, Yukon gold potatoes can have similar results.

Can I use a mayonnaise substitute?

Technically, yes. For health purposes, using low-fat yogurt or sour cream can take the place of mayonnaise. But for true Southern potato salad, you’ll want the richest and creamiest mayonnaise available.

Serving Suggestions

Southern potato salad is perfect as a side dish for a barbecue or outside gathering. That means it pairs well with any type of grilled meats. That could mean juicy country, style pork ribs or even paleo oven-baked ribs. Likewise, if you’re grilling up keto steak with garlic butter mushrooms, Southern potato salad is a great side dish. Even if you’re just doing burgers or hot dogs on the grill, Southern potato salad is an ideal option, especially if you’re making going all-out with a cajun burger or a bacon-wrapped hot dog.

Southern Potato Salad

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 386kcal

Author FoodFaithFitness

Ingredients

3 pounds Russet Yukon gold or red potatoes, peeled and cut into 1-inch cubes
1 cup mayonnaise
1 tablespoon yellow mustard
1/4 cup sweet pickles chopped or sweet relish
2 teaspoons granulated sugar
2 teaspoons apple cider vinegar
1/2 teaspoon garlic powder
5 hard-boiled eggs shelled and diced
4 green onions finely diced
2 celery stalks finely diced
Kosher salt to taste
Black pepper to taste

Instructions

Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 10-15 minutes. Avoid overcooking to prevent the potatoes from becoming mushy.
Drain the cooked potatoes in a colander and allow them to cool. Meanwhile, you can start preparing the dressing and other ingredients.
In a large bowl, whisk together mayonnaise, yellow mustard, chopped sweet pickles or relish, granulated sugar, apple cider vinegar, and garlic powder until well combined.
Gently fold in the cooled potatoes, diced hard-boiled eggs, finely diced green onions, and celery into the dressing until everything is evenly coated.
Season the potato salad with kosher salt and black pepper to taste. Refrigerate for at least an hour before serving to allow the flavors to meld.
DEVOUR!