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!
Servings: 12 servings
Calories: 278 kcal
peeled and cut into 1-inch cubes (about 8 cups)
apple cider vinegar
sweet pickle or gherkin juice
freshly ground black pepper
1/2 to 1
medium red or sweet yellow onion
finely chopped (about a cup - more or less depending on taste)
finely chopped (about 1-1/2 cups)
small sweet pickles or gherkins
peeled and shredded
peeled; whites chopped and yolks crumbled (See Tip 1)
Paprika and chopped chives for garnish
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.
Southern Style Potato Salad with a Twist
Amount Per Serving
Calories from Fat 135
% Daily Value*
Saturated Fat 2g10%
Vitamin A 1025IU21%
Vitamin C 9.4mg11%
* Percent Daily Values are based on a 2000 calorie diet.