When I think of southern-style food, fried chicken and potato salad immediately come to mind. I can’t imagine going to a potluck supper, a backyard cookout or holiday get together without a big bowl of potato salad and fried chicken front and center.
Just like fried chicken, there are probably as many recipes for potato salad in the south as there are picnics or holidays. Each one has a little more of this ingredient and a little less of that. But this old-fashioned recipe with its quintessential creamy texture is the best and my family’s favorite!
WHY YOU WILL LOVE THIS RECIPE:
I share my secret ingredient, dill pickle juice, which ramps up the flavor and sets it apart.
It’s quick and easy and comes together in minutes, after boiling the potatoes.
It can be made ahead and is even better on the second day.
SWEET OR DILL PICKLES:
There is much a debate between potato salad aficionados between which is best, sweet or dill pickles? I’m in the dill pickle camp, but I certainly wouldn’t turn my nose up at sweet pickles or sweet pickle relish. It’s just a matter of taste. I also like to use hamburger dill pickles instead of kosher dill pickles.
WHAT KIND OF POTATOES ARE BEST:
Russet potatoes with their starchy creaminess are the best. You can also use Yukon Gold and New or Red Potatoes, but the flavor and texture will be a little different.
I always peel Russet potatoes, but rarely peel Yukon Gold and New or Red Potatoes because the peels are thinner.
A classic Southern Potato Salad, just like Grandma used to make; this easy old-fashioned side-dish is creamy, tangy deliciousness. And, it's full of crunchy dill pickles, yellow mustard, mayonnaise, and must-have hard-boiled eggs!
3poundsrusset potatoespeeled and cubed (About 7-8 medium size potatoes)
2tspkosher salt
4hard-boiled eggspeeled and chopped
1/2cuphamburger dill pickleschopped
2Tbsphamburger dill pickle juice
1/2cupVidalia or sweet yellow onionfinely minced or grated
1cupmayonnaisepreferably Dukes or Hellman's
1/4cupyellow mustard
1/2tspKosher salt
1/4tspground black pepper
dashpaprikafor garnish
Instructions
Bring a large pot of water to boil over high heat. When the water starts to boil add 2 teaspoons of kosher salt and the potato cubes and cook for approximately 10 minutes. The potatoes are cooked when you can take a piece of potato and mash with a fork with little resistance. Drain the potatoes in a colander.
Pour the drained and cooked potatoes back in the pan and use a potato masher to mash them 3-4 times. This step makes your potato salad even creamier and ensures that the potatoes soak up more of the mayonnaise mixture.
While the potatoes are cooking, combine the mayonnaise, mustard, onion, pickles, pickle juice, hard-boiled eggs, and salt and pepper in a large bowl and mix well. Add the cooked potatoes and fold in.
Remember… Nothing will be re-billed on this offer, ever. This is a ONE-TIME shipping charge, and NOT a "free trial". This cookbook is my way of introducing the Keto lifestyle to more people.
The Essential Keto Cookbook (Free)
Essential Keto Cookbook with 100+ Keto recipes including breakfast, appetizers, entrees, desserts, drinks, and snacks. Net-carb, fat, protein, and calorie count for every recipe.
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