A classic potato salad, but with that patented Southern zip!
Most folks recognize that true potato salad has its roots in Germany. But don’t try telling that to Southerners. They have adopted potato salad as their own and slapped their own unique stamp on it, putting the signature tang and zip in the dish that we’ve come to expect from Southern delicacies. Fortunately, there is more than one way to make potato salad. This just happens to be the Southern version.
No matter what style of potato salad you prefer, it’s always been a great side dish for potlucks, barbecues, or any occasion where you need to feed a lot of people and want to get the most bang for your buck. With the Southern version, you’ll enjoy a creamy potato salad that also has some bite to it. That’s what happens when you combine mustard with mayonnaise and add some sweet pickles and apple cider vinegar to the mix. In other words, it’s not your average potato salad recipe. But that might be a good thing.
While the Germans may have come up with this dish initially, we have to give it up for those Southern cooks who know how to take a recipe and run with it.
Is Southern Potato Salad Healthy?
Health-wise, Southern potato salad is a bit of a mixed bag. Potatoes offer fiber and vitamin C. There is also a healthy dose of celery and green onions in this recipe that provide some more vitamin C along with vitamin K. Eggs are the protein star here, while also containing vitamin D, vitamin E, vitamin B6, and zinc. Of course, these healthy ingredients must be weighed against things like mayonnaise and sugar, which increase the fat, cholesterol, and calories in the dish. So, while there are some health benefits to this Southern potato salad, it’s more something to be enjoyed in moderation.
Lean Into The Spice
The biggest difference between Southern potato salad and traditional potato salad is that the Southern version isn’t afraid to add some spice and zest. In other words, if you’re going to make Southern potato salad, you might as well lean into it. That can mean being a little more liberal when adding the mustard, garlic powder, and apple cider vinegar.
It can also mean adding a few things that aren’t in the recipe. For instance, a little paprika (regular or smoked) or a dash of hot sauce won’t hurt anyone. It’s also common to throw some bacon or bell peppers into a Southern potato salad if you think it’s missing something!
How To Make Ahead And Store
Your potato salad should chill for at least 1 hour before you serve it, but it would be even better if you made it the day before. Chilling the salad in an airtight container overnight can help all the flavors meld. Since it contains mayonnaise and hard-boiled eggs, Southern potato salad shouldn’t be left out for too long at room temp. Any leftovers should be put away in an airtight container and kept in the fridge, where they should stay good for at least 3-4 days.
Serving Suggestions
Southern potato salad is perfect as a side dish for a barbecue or outside gathering. That means it pairs well with any type of grilled or BBQ meat. That could mean juicy Country-Style Pork Ribs or even Paleo Oven-Baked Ribs. Likewise, if you’re grilling up a Steak With Garlic Butter Mushrooms, Southern potato salad is a great side dish. Even if you’re just doing burgers or hot dogs on the grill, Southern potato salad is an ideal option, especially if you’re going all-out with a Cajun Burger or a Bacon-Wrapped Hot Dog.
Ingredients
- 3 pounds Yukon Gold potatoes cut into 1-inch cubes
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/4 cup sweet pickles chopped (can user sweet relish instead)
- 2 teaspoons granulated sugar
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon garlic powder
- 5 hard-boiled eggs shelled and diced
- 4 green onions finely chopped
- 2 celery stalks finely diced
- Kosher salt to taste
- Black pepper to taste
Instructions
- Place the cubed potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 10-15 minutes. Avoid overcooking to prevent the potatoes from becoming mushy.
- Drain the cooked potatoes in a colander and allow them to cool. Meanwhile, start preparing the dressing and other ingredients.
- In a large bowl, whisk together mayonnaise, yellow mustard, chopped sweet pickles, granulated sugar, apple cider vinegar, and garlic powder until well combined.
- Gently fold in the cooled potatoes, diced hard-boiled eggs, finely diced chopped onions, and celery into the dressing until everything is evenly coated.
- Season the potato salad with kosher salt and black pepper to taste. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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