We do a lot of things right in the South, especially when it comes to Potato Salad! This classic Southern Style Potato Salad with a Twist is perfect for Easter brunch or dinner, or anytime for that matter. It’s good served warm, but even better served cold after the flavors have had a chance to meld together!
What’s the “twist” you might ask? Well, it’s the addition of shredded carrots for color and a very subtle taste, and the use of dry mustard in place of prepared mustard. It’s also the Master Taste Tester lightly breaking up the potatoes with a potato masher to perfectly blend all of the ingredients together!
I’ve been making this potato salad longer than I care to remember. Whether I serve it at home, or take it to a pot luck, it’s always a huge hit. In fact, the Master Taste Tester’s face always lights up when I announce that I’m going to make a batch of potato salad!
Ingredients for Southern Style Potato Salad with a Twist:
I use the following ingredients: Russet potatoes, mayonnaise, apple cider vinegar, sweet pickle or gherkin juice, salt, freshly ground black pepper, dry mustard, sugar, hard boiled eggs, sweet pickles or gherkins, carrots, onions, and celery.
Making the Potatoes:
I start by peeling and cutting the potatoes into about 1-inch cubes. Then, I add the potatoes to a 4-quart saucepan, and cover them with salted water. I bring the water to a boil, lower the heat to medium, and cook the potatoes until they are soft. This takes about 20 minutes. When they are done, I drain the potatoes in a strainer.
Making the Sauce:
While the potatoes are cooking, I make the sauce. To do this, I begin by adding the salt, pepper, dry mustard, and sugar to the mayonnaise. I generally do this in an 8-cup measuring cup, but could just as easily use a large bowl. Then, I add the vinegar and pickle juice, and whisk the mixture to combine everything. Next, I add the onions, celery, shredded pickles, shredded carrots, and eggs. I give the mixture a stir to ensure that everything is well mixed.
Putting it all Together:
To save on cleaning, I rinse out and dry the pan that the potatoes were cooked in, and dump the cooked potatoes into the pan. Then, I pour the sauce over the potatoes.
I use a wooden spoon to mix all ingredients together. As a final step, the Master Taste Tester plunges the potato masher into the mixture five or six times. In the early days, I worked incredibly hard to ensure that the potatoes were perfectly cooked to retain their shape. However, one day, the Master Taste Tester pulled out the potato masher and to my horror, proceeded to “mash” my perfectly formed potatoes! The result, however, was really good. It caused the potatoes to somewhat “soak” up the sauce and produced a creamier potato salad. From that day on, I’ve called on the Master Taste Tester to use the potato masher in the last blending step.
As a final step, I transfer the potato salad to a bowl, and cover and refrigerate it. This classic Southern Style Potato Salad with a Twist is perfect for Easter brunch or dinner, or anytime for that matter. Yum!
- 4 pounds russet potatoes peeled and cut into 1-inch cubes (about 8 cups)
- 1 cup Mayonnaise
- 3 Tablespoons apple cider vinegar
- 3 Tablespoons sweet pickle or gherkin juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dry mustard
- 1/2 teaspoon sugar
- 1/2 to 1 medium red or sweet yellow onion finely chopped (about a cup - more or less depending on taste)
- 5 stalks celery finely chopped (about 1-1/2 cups)
- 8 small sweet pickles or gherkins shredded
- 1 medium carrot peeled and shredded
- 4 hard boiled eggs peeled; whites chopped and yolks crumbled
- Paprika and chopped chives for garnish if desired
- Add water to cover potatoes and 1 tablespoon Kosher salt. Cook potatoes in salted water until done (should be soft, but not mushy), 15 to 20 minutes. Pour into colander; rinse well with cold water and drain well. Place in a large bowl.
- In a medium bowl, mix mayonnaise and remaining ingredients, stirring well to combine. Pour mayonnaise mixture over potatoes; toss gently with a wooden spoon until potatoes are thoroughly coated.
- Plunge a potato masher five or six times into the mixture, to lightly break up potatoes. Cover, and chill thoroughly. If desired, garnish with paprika and chopped chives or chopped parsley. Yield: 10 to 12 servings.