EASY SOUTHERN POTATO SALAD
Summer picnics and back-yard barbecues wouldn’t be the same without a tasty helping of potato salad, and I think this is the best recipe for classic Southern Potato Salad! Just like Grandma used to make, this easy to make, old-fashioned potato salad is creamy, tangy deliciousness, and is loaded with crunchy dill pickles, spicy mustard, mayonnaise, and must-have hard-boiled eggs!
This creamy potato salad recipe was my Mom’s and the one that I have made most of my life. I have to admit that I have never tasted a potato salad I didn’t like but to me the combination of mayonnaise, mustard and my secret ingredient, dill pickle juice ramps up the flavor of this traditional potato salad.
Of course, there is a debate between potato salad aficionados between which is best, sweet or dill pickles. I’m in the dill pickle camp, but I certainly wouldn’t turn my nose up at a potato salad made with sweet pickles. It’s really just a matter of taste!
Backyard barbecues and summer picnics call for a tasty helping of potato salad, and this is the best recipe for classic Southern Potato Salad! Just like Grandma used to make, this Southern-Style old-fashioned potato salad recipe is creamy, deliciousness, with crunchy dill pickles, tangy mustard, and hard-boiled eggs!
INGREDIENTS :
- 1/2 cup Vidalia or sweet yellow onion finely minced or grated
- 1 cup mayonnaise preferably Dukes or Hellman's
- 1/4 cup yellow mustard
- 1/4 tsp Kosher salt and pepper
- dash paprika for garnish
- 3 pounds boiled russet potatoes or any other white potato peeled and cubed (About 7-8 medium size potatoes)
- 2 tsp kosher salt
- 4 hard boiled eggs peeled and chopped
- 1/2 cup hamburger dill pickles chopped
- 2 Tbsp hamburger dill pickle juice
INTRUCTIONS :
- Bring a large pot of water to boil over high heat. When the water starts to boil add 2 tsp of kosher salt and the potato cubes and 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 pan 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 and salt and pepper in a large bowl and mix well. Add the potatoes and fold in.
- Garnish with a dash of paprika.
- Refrigerate and serve chilled. Enjoy!
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