People here take their potato salad very seriously here. Twenty years ago I learned it early when I went to Louisiana in the south (OMG, how did this happen ??). I was never a fan of potato salad in my youth, but after eating it became my favorite A The way – with mayo And Mustard. My version is rich, creamy, chili and just in extent only crunch. This southern style potato salad is a purely comfortable food, which shows each cookout and brings you back seconds.
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“I made tonight and we really enjoyed it. Most of the best taste. Thanks!”
Famil
Simple recipe for southern style potato salad
This southern style potato salad has creamy and tanggy dressing with both mayonnaise And Mustard, as well as fine texture and a lot of textures from the sweet taste. Of course, every family has its own part of the potato salad, but this is my recognition and I am back (I'm a little crazy). 😉
I do my potato salad, instead of a little dressing, super heavy or gobyy, so if you like your more “wet”, you want to make more dressing. If you want to make this recipe yourself, I have finally shared some of my favorite options and variations!
Classic southern style potato salad
- 3 LBS. Yukon Gold potatoes (1,360 grams, $ 2.98 *)
- 1 Tsp Salt ($ 0.04)
- 2 Eggs (Large (cool) $ 0.66)
- 3/4 Cup Mayonnaise (6 oz, $ 0.84)
- 1 Tbsp Yellow mustard ($ 0.02)
- 1 Tbsp Sweet taste ($ 0.08)
- 1 Tbsp Red wine vinegar ($ 0.09)
- 1/2 Tsp Toni ($ 0.03 ***
- 1/4 Tsp Black pepper (Fresh crack, $ 0.04)
- 2 Green onions (Finely chopped, $ 27)
- 2 Rock Bite (Chopped (1 cup, 220 g) $ 0.38)
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Peel, wash and cut your potatoes into one inch cubes. Rinse solid potatoes with cold water in the sieve and then place them in a large bowl and cover them with cold water.
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Add 1 tsp salt to the water and simmer on the heat. Boil the potatoes until tender (about ten minutes). Pour the potatoes with the cutting potatoes to make sure they are tender, then remove in the sieve. Rinse the potatoes again with cold water.
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Cook the eggs while boiling the potatoes. Put the eggs in a small pot and cover them with cold water. Bring to a boil to boil the pot. Boil them for a minute before the heat turns off. Cover the pot with lid and let the eggs sit for 15 minutes in hot water, then carefully add hot water and cool water in the pot to stop the cooking process. Once cool, peel the eggs.
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When cooking potatoes and eggs, make dressing. Stir the mayonnaise, mustard, taste, red wine vinegar, tony (or spicy salt) and fresh crack pepper together.
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Add cooked, cooled and squeezed potatoes to a large bowl and add cooking vegetables, chopped green onion, petal eggs and dressing. Stir in the dressing until everything is combined and coated. If you prefer soft, low chicky potato salad, mash the potatoes slightly.
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Taste and adjust the mustard or spice to your liking, then serve.
We see how it is Calculate the recipe costs here??
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Chef's knife
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White Cutting Board
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Measure
** I use ToniWhich is a brand of crayol seasoning. You can use any Veteran salt You love, love Lori che??
Service: 1CupCalories: 297KcelCarbohydrates: 31GProtein: 5GFat: 17GSodium: 583MillilgramFiber: 4G
Read our full
At nutrition disconnection.
How to make creamy southern potato salad step-by-step
Collect all your ingredients.
Prepare the potatoes: Start by washing, peeling and cubing 3 LBS. Potatoes. Now, rinse the potatoes briefly with cold water to remove excess starch. I have found that your salad helps prevent it from dry and glossy and helps sticking to dressing with potatoes.
Add solid potatoes to a large pot and cover with cold water. Add 1 tsp salt to the water and cover on a pot. Bring the water to the heat to boil the heat and boil until the potatoes are tender (this usually takes about 10 minutes depending on the size of the square). I use a fork to make a donation test and to make sure that it is completely soft. There is nothing worse than hard potatoes in your potato salad!
Remove the cooked potatoes in a sieve and rinse again with cold water to cool the potatoes and remove the remaining starch. When I mix in other ingredients, I prefer to cool my potatoes. When you prepare the rest of the salad, let them drain well on the sink.
Cook the eggs: When cooking potatoes, you can start with your boiled eggs. I use me A fool-proof method for boiling eggsWhich is as follows:
Add 2 cold eggs (large) to a small pot and cover with cold water. Bring the pot to boil and then boil the eggs One minute Before the heat is off. Sit on the eggs in hot water and let it sit for 15 minutes, then carefully add hot water. Run cold water on the eggs to stop the cooking process. Once cool enough to handle the boiled eggs, peel the eggs and give them a pass, then set them aside.
Dressing: 3/4 cup mayonnaise, 1 tbsp yellow mustard, 1 tbsp red wine vinegar, 1 tbsp sweet taste, 1/2 tbsp tony fist (or your favorite spice salt) and 1/4 tsp fresh crack pepper in a bowl. Stir the ingredients together, taste and add more spicy salt if desired. Remember, you want to be a dressing Vigorously experienced Because once the potatoes are mixed, the taste will be less clear.
Make a salad: Clean potatoes add cooking, chopped green onion and petal eggs in a large bowl.
Add the dressing to the ingredients in the bowl and then stir in the dressing until everything is combined and coated. To make everything slightly less channel, you can mash the potatoes a little while you are stirring.
Taste and serve: Now take a taste and adjust the mustard or adjust the spice to your liking. You can serve immediately or store it in the fridge until it is required. See and enjoy my full storage instructions below!
Options and variations to try!
The potato salad is very flexible and every family has its own special way of making it. In general, here are some items that are very easy to add alternatives or adding without wandering too far from the southern style roots:
- Red onion in place of green onion
- Apple cider vinegar in place of red wine vinegar
- Salt Tony
- The taste of the dill in place of sweet taste or chopped sweet pickle
- Mix in some collapsed Ovens
- Creole mustard or digon mustard in place of yellow mustard
- Swap some mayo for sour cream or simple Greek yogurt
- Miracles in place of mayonnaise for sweet finish
- Use your Air Fryr to make rigid boiled eggs At the stovetop instead of
Storage instructions
This recipe will be good for about 3-4 days in the refrigerator. If you do not complete the entire 8-kb batch of that time, consider making a half batch instead. The number of serving in the recipe card above will only change and adjust the amount of all components accordingly.
Instructions for serving
This southern style potato salad is one of the sides that I just bring it to every summer combination or in the BBQ. It is creamy, chilli, and smoking or grilled is ahead of anything. I like to serve it in person BBQ grilled chicken And a Three bean salad When I fire the grill on the weekend.
This is also nice with the burgers (my Black Bean Burger Have a delicious veggie option) and there is a big scoo Stovetop baked beans?? And if you are going to a picnic or potatook, don't forget Colesla?? In this crisp, tanning bites are always on my plate with these creamy potatoes!
Our classic southern style potato salad recipe was originally published on 3/12/2010?? It was repeated again, re -worked and re -published to be better than before 6/13/25??