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Potato Salad (American South)

american-southern-potatosaladBursting with flavours and classic ingredients, this recipe is a true embodiment of the warmth and comfort that Southern cooking is known for. Best enjoyed with family gatherings, picnics, barbecues, or any occasion that calls for a soul-satisfying side dish, this Easy Southern Potato Salad captures the essence of traditional Southern hospitality.

3 lbs russet potatoes, peeled and cubed (~ 7-8 medium potatoes)
2 tsp. sea salt
1 cup Hellmann's mayonnaise
¼ cup yellow mustard
½ cup Vildalia or sweet onion, finely minced
½ cup sweet pickles, diced
2 Tbsp. sweet pickle brine (juice)
4 large eggs, hard-boiled, peeled and roughly chopped
sea salt
black pepper, freshly ground

Garnish:
smoked paprika
hard-boiled egg wedges or slices

Bring a large pot of water to boil over high heat. When the water starts to boil add 2 tsp. of salt and the potato cubes. Cook for approximately 10 minutes. The potatoes are cooked when you can take a piece of potato and mash with a fork with little resistance. Drain the potatoes in a colander.

Pour the drained and cooked potatoes back in the pot and use a potato masher to mash them 3-4 times. This step makes your potato salad even creamier and ensures that the potatoes soak up more of the mayonnaise mixture.

While the potatoes are cooking, combine the mayonnaise, mustard, onion, pickles, pickle juice, hard-boiled eggs, salt and pepper in a large bowl and mix well. Add the cooked potatoes and fold in.

Garnish with a dash of paprika. Refrigerate and serve chilled.

Makes 8-10 servings.

Cook's Notes:

  • Instead of shaking paprika from the jar onto your dish, it works much better to just put a small amount of it in your hand. Then, take a pinch and sprinkle evenly on top. You can always add more if you think it needs it.
  • Russet potatoes with their starchy creaminess are the best. You can also use Yukon Gold and New or Red Potatoes, but the flavour and texture will be a little different.
  • I always peel Russet potatoes, but rarely peel Yukon Gold, New or Red Potatoes because the peels are thinner.
  • You can make this recipe several days ahead, and it tastes even better the second day.
  • Leftovers should last in your fridge tightly covered for up to five days. Do not try to freeze.
  • Be sure to make the dressing and have it ready before your potatoes are done. Hot potatoes absorb the dressing and flavours more easily.