Southern Potato Salad
What food do you think of when summer finally arrives? You want to cook and eat outside, of course. Burgers, steak, chicken, hot dogs – all on the grill! Potato salad is a cool complement to hot burgers and hot dogs on the grill! Summer and Potato Salad go hand in hand. It is a necessity at the Father’s Day Memorial Day, Fourth of July, and Labor Day picnics and everything in between!
Important tip! Make potato salad the day before so it can be cold and the salt, celery and onions can penetrate the potatoes. Preparing it ahead allows you to have an easy prep day for the BBQ with no kitchen clean up. Throw some corn on the grill, too. Add a tossed garden salad with fresh tomatoes, peppers, and sprouts with a light herb dressing and you are set.
Potatoes can be prepared a trillion ways so naturally there are a few different ways potato salad is made. It can be served warm with bacon or cold with mayo or with a vinaigrette.
The potato salad my mother made was the best. She will be referenced a lot on this site. She truly was a wonderful Creole cook who I try to replicate. It has been 9 years since she passed away and I miss her terribly. Although I am married and live in Michigan for over 25 years ago, I called her numerous times about food prep. “Hey Mom, how do you make …..?” “Mom, how much __ do you use to make.…?” “Hi Mom, how long do bake…?” I miss her and being able to call her to ask questions about the dishes she made.
This potato salad is so good. I get many compliments when I make it. I am now in Michigan and this southern potato salad is a hit!
INGREDIENTS
- 5 pounds russet potatoes
- 5 eggs
- 3/4 cup mayo
- ~2 tablespoons mustard
- 1/4 cup canola oil
- ¾ cup green onions
- ¾ cup celery
- 1 cup chopped dill pickles
- Parsley
- 1 tbsp salt
- 1 tsp black pepper
PREPARATION
Boil potatoes and eggs in a large pot (~ 8-quart pot) of water.
While the potatoes are boiling start chopping all ingredients.
Chop green onions, celery and pickles into small pieces.
After 20-30 minutes, when the eggs are boiled, remove them from the water but let the potatoes continue boiling.
Peel the boiled eggs and separate the whites from the yolks. Chop the whites of the 5 eggs into small pieces and set aside. In small bowl, smash egg yolks with fork, add oil and whisk together vigorously to make your own mayonnaise! Add 3/4 cup of mayonnaise and mustard and mix well with the egg yolk and oil (homemade mayo). Both the Homemade mayo and store-bought Mayo together will equal about 1 cup. A little more of mayo and mustard may be needed when mixing the remaining ingredients together.
When potatoes are done pour off the boiling water. Let the potatoes cool slightly so they are easier to handle. Holding potato with a fork, and a sharp knife in the other hand, peel skin from potatoes. The skin comes off easily and does not take a lot of potato with it. Place peeled potatoes in large mixing bowl. Cut potatoes in bowl by running the knife vertically several times, then make a quarter turn with the bowl and make more slices through the warm potatoes. Stir the potatoes and repeat the process. It is desirable for many potatoes to break apart. Sprinkle potatoes with salt. Set aside to cool.
Add egg yolk/oil and mayo mixture, egg whites, green onions, celery, pickles, parsley, additional salt as needed, and black pepper to potatoes and stir slowly to mix all the ingredients. If it is too dry, add a little more mayo and mustard to incorporate all the ingredients.
Add small amounts of mayo at a time to reach a soft consistency which remains cohesive when served. It should not have a runny consistency.
Sprinkle with a little paprika. Cover and store in the refrigerator.
This potato salad is best when made the day before serving.
Southern Potato Salad
Ingredients
- 5 pounds Russet potatoes
- 5 eggs
- ¾ cup mayonnaise
- 3 tbsp yellow mustard
- ¼ cup canola oil
- ¾ cup finely chopped green onions
- ¾ cup finely chopped celery
- 1 cup chopped dill pickles
- parsley
Instructions
- Boil potatoes and eggs in a large pot (~ 8-quart pot) of water.
- While the potatoes are boiling start chopping all ingredients. Chop green onions, celery and pickles into small pieces.
- After 20-30 minutes, when the eggs are boiled, remove them from the water but let the potatoes continue boiling.
- Peel the boiled eggs and separate the whites from the yolks. Chop the whites of the 4 eggs into small pieces and set aside. In a small bowl, smash egg yolks with fork, add oil and whisk together vigorously to make your own mayonnaise. Add the store-bought mayonnaise and mustard and mix well. Homemade mayo and store-bought Mayo equals about 1 cup.
- Dice the egg white into small pieces and set aside.
- When potatoes are done pour off the boiling water. Let the potatoes cool slightly so they are easier to handle. Holding potato with a fork, and a sharp knife in the other hand, peel skin from potatoes. The skin comes off easily and does not take a lot of potato with it. Place peeled potatoes in large mixing bowl.
- Cut potatoes into approximately 1-inch squares. It is desirable for many potatoes to break apart. Sprinkle potatoes with salt and stir the cooked potatoes and sprinkle more salt. Set aside to cool.
- Add egg yolk/oil/mayonnaise mixture to potatoes, onions, celery, pickles and parsley. Add more mayo and mustard if needed to incorporate all the ingredients to a soft consistency but not runny.Add salt and pepper to taste.
- Put the potato salad in a serving bowl, sprinkle with paprika and refrigerate.
- This dish is best served cold. It is recommended to make this dish the day before it is to be served for optimal flavor.
Enjoy Keeping It Creole⚜️
Keeping It Creole, LLC
Enjoy Keeping It Creole!
