Southern Style Potato Salad with a Twist
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 any time you want a delicious side dish. It's good served warm but even better served cold after the flavors have had a chance to meld together!
Servings: 12 servings
Calories: 278kcal
Equipment
- large saucepan
- colander
- 8-cup measuring cup or large bowl
- Silicone or wooden spoon
Ingredients
- 4 pounds russet potatoes (peeled and cut into 1-inch cubes (about 8 cups) (See Tip 1)
- 1 cup (8 ounces) Mayonnaise
- 3 Tablespoons (1.5 ounces) apple cider vinegar
- 3 Tablespoons (1.5 ounces sweet pickle or gherkin juice
- ½ teaspoon sugar
- 1 teaspoon dry mustard
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ 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 ½ cups) (See Tip 2)
- 8 small sweet pickles or gherkins, shredded
- 1 medium carrot, peeled and shredded (See Tip 3)
- 4 hard-cooked eggs peeled; whites chopped and yolks riced or crumbled (See Tips 4 and 5)
- Paprika and chopped chives for garnish (optional)
Instructions
- Add water to cover the potatoes, plus 1 tablespoon of Kosher salt. Cook potatoes in salted water until tender (about 15 to 20 minutes), but not mushy. Pour into a colander; drain well. Return to the pan or place in a large bowl.
- Whisk together the mayonnaise, vinegar, gherkin juice, sugar, dry mustard, salt, and pepper until smooth. Add the onions, celery, shredded gherkins, shredded carrots, chopped egg whites, and riced egg yolks; stir well to combine. Pour the mayonnaise mixture over the potatoes; toss gently with a silicone or wooden spoon until the potatoes are thoroughly coated.
- Plunge a potato masher into the mixture five or six times into the mixture to lightly break up the potatoes.
- Cover, and chill thoroughly. If desired, garnish with papriks and chopped chives.
- Yield: 10 to 12 servings.
Video
Notes
- Russet potatoes work best in this recipe. The reason is that I use a potato masher to blend the dressing with the potatoes. However, if you'd prefer to forego the mashing, Yukon gold or red potatoes would be perfect.
- If you like extra celery in your potato salad as we do, then add several additional stalks of celery, finely chopped.
- You might think that shredded carrots are an odd addition to potato salad. However, they add a nice color and crunch without dominating the flavor. If desired, however, you can leave the carrots out.
- For Perfect Hard-Cooked Eggs every time, steam them.
- I like to either rice or crumble the egg yolks between my hands rather than chop the yolks. The reason is that I don't especially like to bite into a piece of egg yolk. This is, however, a personal preference.
Nutrition
Calories: 278kcal | Carbohydrates: 28g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 268mg | Potassium: 714mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1025IU | Vitamin C: 9.4mg | Calcium: 38mg | Iron: 1.6mg
