Southern Potato Salad Delight

This southern potato salad is a creamy, comforting classic that brings back memories of summer picnics and family gatherings. The perfect balance of tender potatoes, hard-boiled eggs, and crunchy green onions creates a dish that disappears quickly at any potluck.

I first made this potato salad for a neighborhood cookout ten years ago, and it's been requested at every gathering since. Even my potato-averse nephew asks for seconds when this appears on the table.

Ingredients

• Potatoes: medium sized, peeled and cubed. Choose waxy varieties like Yukon Gold or red potatoes as they hold their shape better after cooking
• Hard boiled eggs: add richness and protein. Make sure they're fully cooled before chopping
• Green onions: provide a mild onion flavor and fresh color contrast
• Sweet pickles: contribute essential tangy sweetness. The finely chopped pieces distribute flavor throughout
• Prepared mustard: adds depth and a slight zing that balances the creaminess
• Celery seed: delivers that classic potato salad flavor without the crunch of actual celery
• Mayonnaise: creates the creamy base. Use full fat for best flavor
• Salt and pepper: to taste, always adjust according to your preference

Step-by-Step Instructions

Boil the potatoes:

Place peeled and cubed potatoes in a large saucepan with enough water to cover completely. Bring to a boil over medium high heat, then reduce to a gentle boil and cook uncovered for 10 to 15 minutes. Test with a fork for tenderness they should pierce easily but not fall apart.

Cool the potatoes:

Drain thoroughly in a colander and transfer to a large bowl. Refrigerate until completely cold. This step is crucial as warm potatoes will absorb too much mayonnaise and become mushy.

Combine ingredients:

Once potatoes are chilled, gently fold in the chopped hard boiled eggs, sliced green onions, and chopped sweet pickles. Tossing gently at this stage prevents the potatoes from breaking down.

Make the dressing:

In a small bowl, combine the mustard, celery seed and mayonnaise until smooth. Pour over the potato mixture and fold in carefully until everything is evenly coated.

Season and chill:

Add salt and pepper to taste, starting with a quarter teaspoon of each and adjusting as needed. Cover the bowl and refrigerate until thoroughly chilled, at least 2 hours but preferably overnight to allow flavors to meld.

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The celery seed is my secret ingredient here. My grandmother always insisted on it rather than fresh celery, claiming it distributes the flavor more evenly throughout the salad. After years of making this recipe both ways, I have to agree with her wisdom.

Serving Suggestions

This southern potato salad pairs beautifully with grilled meats, especially barbecued chicken or ribs. For a complete summertime meal, serve alongside coleslaw, baked beans, and cornbread. I like to garnish with a sprinkle of paprika and additional sliced green onions just before serving for a pop of color and fresh flavor.

Storage Tips

Store potato salad in an airtight container in the refrigerator for up to 3 days. Never leave it at room temperature for more than 2 hours due to the mayonnaise and eggs. If taking to a picnic or outdoor event, keep it in a cooler with ice packs until ready to serve. I recommend portioning some for serving and keeping the remainder chilled to ensure food safety throughout your gathering.

Variation Ideas

This classic recipe welcomes personalization. Try adding cooked crumbled bacon, diced bell peppers, or chopped celery for extra crunch. Some southern families add a tablespoon of sweet pickle juice or apple cider vinegar for additional tanginess. My aunt always adds a quarter cup of diced pimentos for color and flavor, which has become popular at our family reunions.

Frequently Asked Questions

→ Can I use another type of potato?

Yes, Yukon Gold or red potatoes work well due to their creamy texture and mild flavor. Avoid using starchy types like russets that may fall apart during boiling.

→ Can I prepare this dish ahead of time?

Absolutely! In fact, chilling it for a few hours or overnight enhances the flavors, making it a great make-ahead option.

→ What can I use as a substitute for sweet pickles?

Dill pickles or relish can be used as alternatives, though they will impart a slightly tangier flavor to the dish.

→ Can I add other ingredients for more flavor?

Yes, feel free to add ingredients like chopped bacon, diced celery, or paprika for added flavor and texture.

→ How long does this dish last in the refrigerator?

Stored in an airtight container, it can last for up to 3-4 days in the refrigerator. Be sure to keep it chilled until serving.