Potato Salad

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Potato Salad

Our potato salad has the best creamy texture and tangy flavor, with ingredients like dill pickle relish, mustard, hard-boiled eggs, and seasonings. It’s one of those recipes that always brings people together at barbecues, picnics, family reunions, and holiday gatherings!

Hey ya’ll! Today, we’re excited to share one of our all-time favorite recipes with you: Potato Salad! Now, let me tell you, this dish is an absolute staple in my household. It’s one of those recipes that’s always on the menu whenever we’re having a cookout or a big family gathering. There’s just something about that creamy, tangy goodness that keeps everyone coming back for more!

Now, don’t get me wrong, potato salad is fantastic any time of year, but there’s just something extra special about enjoying it during the spring and summer months, or whenever you’re hosting cookouts and picnics when the weather is warm.

One thing’s for sure, when you make this recipe, you better be prepared for the compliments to start rolling in. Seriously, this recipe is so good, people will be asking, “Who made the potato salad?” And let me tell you, it’s way better than anything you’ll find in the store. This Southern Soul Food (Black Folks) side dish is easy to whip up and takes no time at all. In fact, you can have it ready in under an hour!

If you want, you can garnish your potato salad with a sprinkle of paprika and some sliced boiled eggs, but it’s delicious enough all on its own. Pair it with dishes like fried chicken, fried fish, ribs, collard greens, and cornbread for a complete Southern soul food meal.

Gather up your ingredients and get ready to make the best potato salad you’ve ever tasted. Trust me, your friends and family will thank you for it!

What you’ll love about this recipe:


  • CREAMY TEXTURE – The combination of potatoes and creamy mayo dressing creates a luxurious and creamy texture that many people enjoy.
  • FLAVOR – The Mayo, mustard, and dill pickle provides a classic potato salad flavor that is both tangy and slightly sweet, appealing to a wide range of tastes.
  • QUICK & EASY – With simple ingredients and straightforward instructions, this recipe is easy to make even for beginner cooks or those short on time.

Ingredients

  • Russet potatoes
  • Eggs
  • Mayonnaise
  • Dill pickle relish
  • Yellow mustard
  • Kosher salt
  • Ground black pepper
  • Paprika, Cajun Seasoning (optional)

Note: Sprinkle paprika or Cajun seasoning over the top of the potato salad for an extra flavor kick, if desired. Garnish with chopped fresh parsley for a pop of color and freshness.

Recipe Variations and Substitutions

  • Some people like to add onions, celery, and/or diced bell peppers for added flavor and texture to the potato salad.
  • Seasonings like paprika, cayenne pepper, or hot sauce may be added for extra flavor and a hint of spice.
  • Instead of using dill pickle relish, you can try chopped pickles or simply add a splash of pickle juice.

How to Make

  1. Peel the potatoes and cut them into bite-sized chunks. Place the potatoes in a pot of cold water. Bring to a boil and cook until the potatoes are fork-tender, about 10-15 minutes depending on the size of your potato chunks.
  2. While the potatoes are cooking, place the eggs in a separate pot of cold water. Bring to a boil, then cover and remove from heat. Let the eggs sit in the hot water for about 10-12 minutes.
  3. Once done, drain the potatoes and eggs, and rinse them under cold water to stop the cooking process.
  4. Grab a big bowl and toss your cooked potatoes in there. Then, take a potato masher or fork and mash them up. You want some chunks to remain for texture.
  5. Peel the eggs and chop them into bite-size pieces. Add the chopped eggs to the bowl with the potatoes.
  6. Add in some mayo, mustard, relish, salt, and pepper. Give it all a good stir until everything’s evenly mixed.
  7. Cover the bowl with plastic wrap or a lid and refrigerate for at least an hour to allow the flavors to meld together. Serve chilled as a side dish at your next barbecue, picnic, or family gathering.

Recipe Tips & Tricks

  • Potato Prep: Cut the potatoes into evenly sized pieces before boiling to ensure they cook at the same rate. This will help prevent some from being overcooked while others are still underdone.
  • Cold Rinse: After boiling, immediately rinse the potatoes and eggs with cold water to stop the cooking process. This helps prevent the potatoes from becoming mushy and makes the eggs easier to peel.
  • Mashing Technique: Be gentle when mashing the potatoes to avoid overworking them, which can result in a gummy texture. Aim for a slightly chunky consistency rather than completely smooth.
  • Seasoning Adjustment: Taste after adding the mayo, mustard, relish, salt, and pepper, and adjust the seasonings according to your preference. You can always add more of any ingredient to suit your taste.
  • Chill Before Serving: For the best flavor and texture, refrigerate the for at least an hour before serving. This allows the flavors to meld together and the salad to firm up slightly.

What to Serve with Potato Salad

  • Grilled Meats: Barbecue chicken, burgers, hot dogs, ribs, steak, or grilled sausages all go wonderfully with potato salad. The creamy texture of the salad balances the smoky flavors of grilled meats.
  • Sandwiches: Serve as a side dish with sandwiches such as pulled pork, pork chop, roast beef, turkey, or grilled vegetable sandwiches. It adds a creamy and tangy element to the meal.
  • Fried Chicken: Crispy, golden, and full of flavor! We skipped the buttermilk soak and embraced a salt, sugar, and water brine for juiciness for this recipe. Our blend of flour, cornstarch, and seasonings guarantees an irresistibly crispy coating every time.
  • Picnic Fare: If you’re planning a picnic or outdoor gathering, consider serving alongside other picnic classics like pulled pork parfaits, coleslaw, deviled eggs, baked beans, and watermelon.

Make Ahead Instructions

This potato salad recipe can be made ahead of time, which makes it perfect for meal prep or for entertaining. Here’s how you can prepare it in advance:

  • Cook the Potatoes and Eggs: Follow the recipe as instructed, including boiling the potatoes and eggs until they’re cooked through. Once done, drain them and rinse under cold water to stop the cooking process.
  • Assemble the Salad: After rinsing the potatoes and eggs, proceed to chop the eggs and combine them with the potatoes in a large mixing bowl. Add in the mayonnaise, mustard, dill relish, salt, and pepper. Stir everything together until well combined.
  • Refrigerate: Once the potato salad is assembled, cover the bowl with plastic wrap or a tight-fitting lid and refrigerate it for up to 24 hours. Chilling allows the flavors to meld together and enhances its taste.
  • Serve: When you’re ready to serve, give it a quick stir to ensure everything is evenly mixed. You may also want to taste and adjust the seasoning if necessary. Serve it chilled as a delicious side dish alongside your main meal.

How long is potato salad good for?

Potato salad can be stored in the refrigerator for up to 3 to 4 days. It’s best to eat it within this timeframe to ensure its freshness and flavor.

Immediately after preparing or serving, transfer to an airtight container. Seal the container tightly to prevent any air from getting in. Store potato salad in the refrigerator.

Potato salad contains ingredients like mayonnaise and eggs, which are prone to spoilage when left at room temperature for an extended period. Always keep it chilled until ready to serve and return it to the refrigerator promptly after eating.

FAQ

How do I prevent the potato salad from becoming dry?

If you find that the potato salad is too dry after mixing in the mayo, mustard, and relish, you can add a bit more mayo or mustard to achieve your desired consistency.

Summary

Our potato salad recipe is creamy and tangy thanks to the combination of dill pickle relish, mustard, hard-boiled eggs, and seasonings. Whether it’s a barbecue, picnic, family reunion, or holiday gathering, this side dish is guaranteed to be a hit and bring everyone together with its irresistible taste and comforting appeal.

Print

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Potato Salad

  • Author: cooks with soul
  • Prep Time: 15 minutes
  • Assembling Potato Salad: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: side dish
  • Method: stovetop
  • Cuisine: american, southern


Ingredients

  • 3 pounds russet potatoes
  • 4 eggs
  • 1 cup mayonnaise
  • 1/2 cup dill relish
  • 1/4 cup yellow mustard
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper


Instructions

  1. Peel potatoes and cut them into bite-sized pieces. Place potatoes in a pot of cold water. Bring to a boil and cook until fork-tender, about 10-15 minutes.
  2. While potatoes are cooking, place eggs in a separate pot of cold water. Bring to a boil, then cover and remove from heat. Let eggs sit in the hot water for about 10-12 minutes.
  3. Once done, drain potatoes and eggs, and rinse under cold water.
  4. Grab a large mixing bowl and toss in cooked potatoes. Then, take a potato masher or fork and mash them up, leaving some chunks for texture.
  5. Peel eggs and chop into bite-size pieces. Add chopped eggs to bowl with potatoes.
  6. Add mayonnaise, mustard, dill pickle relish, salt, and pepper. Give it all a good stir until everything’s evenly mixed.
  7. Cover bowl with plastic wrap or a lid and refrigerate for at least an hour; serve chilled.


Keywords: potato salad, dill pickle potato salad, who made the potato salad, soul food potato salad, southern potato salad, black people potato salad

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