Just looking at this picture you can see all the deliciousness that is in the Southern Potato Salad. Just because that potato salad is a side dish doesn’t mean it can’t be the star of your meal or the best side dish ever. When I was growing up there was never a family reunion, picnic or BBQ that we didn’t have potato salad.
Mom made delicious potato salad. It was basic and I’ve just worked on this recipe forever, tweaking it along the way. For example, I add a little Old Bay. Unlike the jar of pimento that is traditional in Potato Salad, I made this recipe with the addition of red bell pepper and green bell pepper.
Are you familiar with Old Bay? It is so versatile and can be used in so many different Southern recipes. https://amzn.to/3AcFnql
Here’s some tips to making this potato salad:
- As soon as you’re able to handle the potatoes, peel the potatoes. If you leave skin on, that’s ok.
- Add the potatoes to a bowl, chop into medium size chunks and douse with a good amount of apple cider vinegar or red wine vinegar and salt and pepper. Toss a little and let them sit for about 30 minutes to absorb the vinegar. You don’t want enough for the vinegar to stand in the bowl, just enough that will be absorbed.
you will love this southern potato salad.
I served this with my pulled pork sandwich the other day. It’s the absolute best side dish for bbq!
here’s the recipe for the pulled pork sandwich ! love these! best texas pulled pork sandwich.
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.