In the South, people take potato salad seriously. After moving to southern Louisiana 20 years ago, I quickly learned this. (omg, how long has it been .? In my childhood, I never liked potato salad. But after trying the Southern style–with mayo and mustard–, it quickly became my favorite. It is creamy, tangy, and has just the right amount of crunch. Southern Style Potato salad is the stuff of comfort food dreams.
What is “Southern Style” Potato Salad?
Southern Style Potato Salad is a creamy, tangy dressing with mayonnaise and mustard. The celery and sweet relish are finely chopped and add texture. I prefer my potato salad to be less goopy and heavy in the dressing. If you want it more “wet,” you can make more.
What kind of potatoes are best for potato salad?
The waxy varieties of potatoes like Yukon Gold and red potatoes are the best for potato salad, as they keep their shape better than russet potatoes. Russet potatoes are also great for mashed potatoes. Waxy potatoes have a creamy texture and are less mealy than russets. They’re perfect for this potato salad.
SUBSTITUTIONS
Every family has their way of making potato salad. You can easily substitute some items to keep the original southern-style potato dressing.
Red onions can be substituted for green onions.
Red wine vinegar can be substituted with apple cider vinegar.
Use Lawry’s or any other seasoning salt instead of Tony Chachere.
Sweet relish can be substituted with Dill relish or sweet pickles chopped up.
Yellow mustard can be substituted with Dijon or Creole mustard.
Use Miracle Whip instead of mayonnaise to create a sweet finish.
How long does it stay good?
The potato salad can be stored in the fridge for 3-4 days. Consider making half a batch if you still need to finish an 8-cup collection. Change the serving size in the recipe, and the ingredients will be adjusted accordingly.
What to serve with Potato Salad
The potato salad is an all-time favorite for summer BBQs and potlucks! The creamy potato salad and the sweet and tangy BBQ are winning. I served my potato salad this week with my BBQ Cheddar Baked Chicken & Three Bean Salad. It would also be a delicious side dish with Brown Sugar Roasted pork loin, Glazed Ham Steaks, hamburgers, or Black Bean Burgers.
Ingredients
3 lbs. Yukon Gold potatoes (3.49 dollars)
1 tsp. salt ($0.03)
Two large eggs ($0.42)
3/4 cup mayonnaise ($0.75)
1 Tbsp Yellow Mustard ($0.08)
1 Tbsp Sweet relish ($0.08)
Red wine vinegar, 1 Tbsp ($0.10)
Tony Chachere seasoning* (0.05$) 1/2 tsp
1/8 tsp Black pepper freshly cracked ($0.02)
Green onions are available in 2 pieces for only $0.22 each.
Celery, two ribs (1 cup chopped), $0.32
Instructions
Peel, wash, and cut your potatoes into cubes of one inch. Rinse the potatoes in a colander with cool water to remove excess starch. Cover the potatoes with cold water in a large pot. Add 1 tsp of salt to the boiling water. They boil the potatoes for about ten minutes or until tender. To check if the potatoes are cooked, pierce them with a fork. Drain in a colander. Rinse the potatoes briefly with ice water to cool them.
Cook the eggs while the potatoes are boiling. Put the eggs into a small pot, cover with cold water, and bring to a rolling boil on high heat. Allow them to cook for a minute, then turn off the heat. Cover the pot and let the eggs soak in hot water for about 15 minutes. Then carefully drain the water out and pour cool water back into the pot. Peel and dice the eggs once they have cooled.
Make the dressing while the potatoes and the eggs are cooking. Mix the mayonnaise with the mustard, relish, and red wine vinegar. Add Tony’s or seasoning salt.
Slice the green onion and celery finely.
Add the potatoes, celery, green onions, diced egg, and the dressing to a large mixing bowl. Stir everything until it is coated with the sauce and combined. You can mash potatoes a little to make a potato salad that is softer and less chunky.
Serve the mustard and seasoning after tasting it.
