Southern Potato Salad

A Southern classic side dish that serves well with any kind of meat and other side dishes. A family BBQ or fish fry would not be complete with it!!

Photo by Diane V.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 - 3

    lbs. red or russet potatoes, peeled and cut in 1/2" cubes

  • 1

    rib celery, finely chopped (1/4 c.)

  • 1

    small onion, finely chopped (1/4 c.)

  • 1

    green onion, finely sliced (1 - 2 Tbls.)

  • 1

    teaspoon kosher salt, or to taste

  • 1/4

    teaspoon black pepper, or to taste

  • 1

    teaspoon spicy creole mustard, optional

  • 1

    cup mayo, or as desired for creaminess (I used Blue Plate)

  • Paprika for garnish, optional

Directions

Cover the cubed potatoes with water and bring to a boil over medium-high heat; reduce heat by 1 or 2 marks and cook (uncovered) until potatoes are tender, about 10 minutes. (Use a toothpick to check largest cubes) Set aside in a colander to drain and cool somewhat while you chop the celery, onion, and green onion. Transfer drained potatoes to a mixing bowl; top with the chopped veggies, along with the remaining ingredients. Using a rubber spatula, stir gently to combine, adding a little more mayo if needed for desired consistency. Transfer salad to a serving bowl and garnish top with paprika and serve. Refrigerate leftovers. ((NOTE: If desired, add 4 chopped, hard-boiled eggs to the mixture, adding more mayo as needed to combine. You may need to up the seasonings a bit as well.))

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