Ingredients:
For the Salad:
3 pounds russet potatoes, peeled and cubed
1 cup celery, finely chopped
1/2 cup red onion, finely chopped
1/2 cup dill pickles, finely chopped
4 hard-boiled eggs, chopped
1/4 cup fresh parsley, chopped (optional)
For the Dressing:
1 cup mayonnaise
1/4 cup yellow mustard
2 tablespoons apple cider vinegar
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika (plus extra for garnish)
1 tablespoon pickle juice (optional)
Instructions:
1• Prepare the Potatoes:
Peel and Cube: Start by peeling the russet potatoes and cutting them into uniform, bite-sized cubes to ensure even cooking and a consistent texture.
2 • Boil Potatoes: Place the cubed potatoes in a large pot, cover them with cold water, and add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook for about 10-15 minutes, or until fork-tender. Avoid overcooking to prevent the potatoes from becoming mushy.
3 •Drain and Cool: Drain the cooked potatoes in a colander, rinse with cold water to stop further cooking, and let them cool completely. This helps maintain their firmness when mixed with the dressing.
Prepare the Hard-Boiled Eggs:
Boil Eggs: Place the eggs in a saucepan, cover with cold water, and bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 10-12 minutes.
Cool and Peel: Drain the hot water, transfer the eggs to an ice bath to cool, then peel and chop them into small pieces.
Chop the Vegetables:
Celery: Finely chop the celery for a fresh, crunchy texture.
Red Onion: Finely chop the red onion to add a subtle sharpness.
Dill Pickles: Finely chop the dill pickles for a tangy, slightly sour flavor essential to authentic Southern Potato Salad.
Make the Dressing:
Combine Ingredients: In a large mixing bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, black pepper, paprika, and optional pickle juice until smooth and well-blended.
Taste and Adjust: Adjust seasoning as needed, adding more salt, pepper, or vinegar to suit your taste.
Assemble the Salad:
Mix the Salad: In a large bowl, combine the cooled potatoes, chopped celery, red onion, dill pickles, and hard-boiled eggs. Gently fold to mix.
Add Dressing: Pour the dressing over the potato mixture. Gently fold the dressing in until all ingredients are well-coated, taking care not to mash the potatoes.
Chill the Salad: Cover with plastic wrap and refrigerate for at least 2 hours to allow flavors to meld.
Garnish and Serve:
Garnish: Just before serving, sprinkle a bit of paprika and fresh parsley over the top for added color and flavor.
Serve: Serve the salad chilled, directly from the refrigerator. It pairs well with grilled meats, fried chicken, or as part of a larger barbecue or picnic spread.
Southern Potato Salad is a cherished dish that embodies the essence of Southern cuisine. The combination of creamy dressing, tender potatoes, and crunchy vegetables offers a delightful blend of flavors and textures. This detailed recipe is perfect for both seasoned cooks and kitchen novices, providing all the necessary steps and tips to create an impeccable Southern Potato Salad. Enjoy this timeless dish at your next family gathering, picnic, or whenever you crave a taste of the South.