I call this 2 step potato salad because I literally make it in two steps. Wow, what a difference it makes too! You know how you eat potato salad sometimes and there are lots of ingredients but when you bite into a big potato there is no flavor in the potatoes!
Because I want my potatoes to be well seasoned and flavorful, I make it in 2 steps. While my potatoes are still hot I add my seasonings, white or red wine vinegar and a little mayonnaise. I roughly mash the potatoes just to break them up so that all the flavors will be in every single bite. I then store in the refrigerator for a while to allow the flavors to meld. If you don’t have one of these bean mashers to make refried beans, which was perfect for breaking up my potatoes slightly, you have to have one. https://amzn.to/3hScK91.
Another reason I do this is because in this case I used red potatoes which are waxy and the seasonings will not get into the potatoes. I have found that if you allow your potatoes to cool then add your vinegar and mayonnaise, you will have a watery salad. This way it is creamy and so flavorful! So good.
delicious 2 step potato salad with smoked paprika.
You know how your Mom always put paprika on the top of your potato salad? I still do this, but I use a smoked paprika. So much difference and depth of flavor because of the smokiness. https://amzn.to/2Nn2ZBW.
delicious 2 step potato salad with smoked paprika.
I made this over the weekend with my 3 ingredient fried chicken. I think potato salad is the perfect side dish for fried chicken especially in the summer time. Pack up a picnic lunch of fried chicken, along with this perfect side, some bread, cheeses, maybe some wine or beer, fresh summer fruit and you will have the perfect meal!
Here’s the link for my fried chicken:
Here’s the recipe for this 2 step potato salad!
Southern Potato salad
Ingredients
- 7-8 whole Youkan Gold Potatoes
- 2 tbsp red wine vinegar or apple cider vinegar
- 4 hard boiled eggs, diced
- 1/4-1/2 red onion, diced
- 1/2 red bell pepper, diced
- 1/2 green pepper, diced
- 1-2 celery stalks, thinly sliced
- 2-3 tbsp dill relish (depends on your preference)
- 1 tsp sweet relish
- 1 tsp fresh dill, chopped or a pinch of dried dill
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp Old Bay (optional)
- pinch of cayenne (optional)
- pinch of smoked paprika
- 1/2 tsp yellow mustard
- quality mayonnaise like Hellman's or Dukes
- salt and pepper to taste
Instructions
- Add the potatoes whole, skin on to a pot of salted water. Cook until fork tender. When done, drain and place the potatoes in a large bowl that you can easily mix your ingredients. When the potatoes are cool enough to handle, yet still warm, remove the skin. If you leave some of the skin on that's fine.
- Dice your eggs and add to your potatoes that you have allowed to sit with the vinegar and a little salt and pepper. Add your onions, bell peppers, celery and your dill and sweet relish. Add your seasonings, your mustard, and start with a little mayonnaise at a time until you reach the creaminess you desire. Check for salt and pepper.
- Place your potato salad in a serving dish and sprinkle with a little smoked paprika. Chill until ready to serve.
