Southern Potato Salad Recipes

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SOUTHERN POTATO SALAD



Southern Potato Salad image

Southern Potato Salad is super creamy with a blend of mayonnaise and mustard, hard-boiled eggs, sweet onion, sweet pickle relish, and celery.

Provided by Christin Mahrlig

Categories     Side Dish

Time 30m

Number Of Ingredients 11

3 pounds medium russet potatoes
1 cup mayonnaise
1/4 cup yellow mustard
2 teaspoons apple cider vinegar
2 teaspoons sugar
1/2 teaspoon onion powder
1/4 cup sweet pickle relish
1 stalk celery, (chopped)
1/2 sweet onion, (chopped)
4 hard boiled eggs, (3 chopped and 1 sliced)
paprika

Steps:

  • Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.
  • Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.
  • In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well.
  • Add relish, celery, onion, and the chopped eggs. Mix in.
  • Add salt and pepper to taste.
  • Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours.

SOUTHERN POTATO SALAD



Southern Potato Salad image

Follow our step-by-step, photo illustrated recipe to make this Southern Style Potato Salad, just like my Mama always made. Potato Salad is a great side dish to any meal. Perfect for church dinners, picnics, and so much more. Printable recipe included.

Provided by Steve Gordon

Categories     Side Dishes

Time 1h

Number Of Ingredients 10

5lbs Potatoes
1 medium Onion, diced
1 medium Bell Pepper, diced
4 hard boiled Eggs, chopped
1 cup Duke's Mayonnaise
¼ cup Sweet Pickles, diced
1 Tablespoon Yellow Mustard
1 teaspoon Sugar
½ teaspoon Salt
¼ teaspoon Black Pepper

Steps:

  • Wash, peel, and cube the potatoes.
  • Place potatoes in boiling water, boil until tender. About 10 minutes.
  • Drain the potatoes, place in large mixing bowl. Refrigerate while you prepare the veggies.
  • Dice the bell pepper.
  • Dice the onion.
  • Chop the boiled eggs.
  • Chop the sweet pickles.
  • Add the bell pepper, onion, eggs, pickles.
  • Add the mustard, sugar, salt, black pepper, and mayo.
  • Gently stir everything together until potatoes are coated.
  • Taste, add more salt and pepper as desired.
  • Refrigerate for at least one hour before serving for best flavor.
  • Enjoy!

SOUTHERN DILL POTATO SALAD



Southern Dill Potato Salad image

My mother made this potato salad for me as a boy growing up in Spanish Fort, Alabama (on the Gulf of Mexico). I have re-created it with a slight modern tangy twist. I know you will like it! Best taste is achieved when the salad is covered and placed in refrigerator overnight.

Provided by NE1canCook

Categories     Salad     Potato Salad Recipes     Red Potato Salad Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

10 unpeeled red potatoes
5 hard boiled eggs, roughly chopped
¾ cup sour cream
¾ cup mayonnaise
1 tablespoon apple cider vinegar, or to taste
1 tablespoon Dijon mustard, or to taste
½ white onion, finely chopped
1 stalk celery, finely chopped
1 teaspoon celery salt
salt and black pepper to taste
1 tablespoon dried dill weed

Steps:

  • Place the potatoes in a large pot, cover them with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are cooked through but still firm, about 20 minutes. Remove from the water, let cool, and cut the potatoes into chunks. Set the potatoes aside.
  • In a bowl, stir together the sour cream, mayonnaise, apple cider vinegar, Dijon mustard, onion, celery, celery salt, and salt and pepper until well mixed.
  • Place the potatoes and eggs in a large salad bowl, and sprinkle with dried dill. Pour the dressing over the potatoes and eggs, and mix lightly. Cover and refrigerate the salad for at least 30 minutes. Serve cold.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 10.8 g, Cholesterol 133.6 mg, Fat 24.1 g, Fiber 1 g, Protein 5.9 g, SaturatedFat 6.3 g, Sodium 412.7 mg, Sugar 1.3 g

SOUTHERN POTATO SALAD



Southern Potato Salad image

This potato salad with a southern twist is perfect for a church supper or potluck. The pickles add extra sweetness. -Gene Pitts, Wilsonville, Alabama

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 8

5 medium potatoes, peeled and cubed
6 hard-boiled large eggs, chopped
1/2 cup thinly sliced green onions
1/4 cup chopped sweet pickles
1 teaspoon prepared mustard
1 teaspoon celery seed
1 cup mayonnaise
Salt and pepper to taste

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.

Nutrition Facts : Calories 377 calories, Fat 26g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 275mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

SOUTHERN POTATO SALAD



Southern Potato Salad image

Delicious potato salad made with eggs and mayonnaise!

Provided by Holly Nilsson

Categories     Side Dish

Time 35m

Number Of Ingredients 12

3 pounds Russet, Yukon gold or red potatoes (peeled and cut into 1-inch cubes)
1 cup mayonnaise
1 tablespoon yellow mustard
¼ cup sweet pickles (chopped, or sweet relish)
2 teaspoons granulated sugar
2 teaspoon apple cider vinegar
½ teaspoon garlic powder
5 hard-boiled eggs (shelled and diced)
4 green onions (finely diced)
2 celery stalks (finely diced)
Kosher salt (to taste)
Black pepper (to taste)

Steps:

  • Add the potatoes to a large pot and cover with cold water. Set over high heat and cook just until fork tender. Be careful to keep an eye on the potatoes because if they overcook they will get mushy.
  • When the potatoes are soft, drain them in a strainer and let them cool while you prepare the other salad ingredients.
  • In a large mixing bowl add mayonnaise, yellow mustard, chopped pickles, sugar, apple cider vinegar, and garlic powder. Whisk to combine.
  • Add the potatoes to the mixing bowl along with the diced hard-boiled eggs, green onions, and celery. Stir gently to combine.
  • Taste and season with the desired amount of kosher salt and black pepper.

Nutrition Facts : Calories 373 kcal, Carbohydrate 31 g, Protein 8 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 128 mg, Sodium 300 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

SOUTHERN POTATO SALAD



Southern Potato Salad image

Provided by Food Network

Categories     side-dish

Time 20m

Number Of Ingredients 10

6 medium red potatoes, cooked and chilled
2 eggs, hard boiled
1 cup mayonnaise
1/3 cup Durkee's Famous Sauce
1 tablespoon yellow mustard
1/8 teaspoon onion powder
1/4 teaspoon celery salt
1/4 teaspoon Lawry's seasoned salt
1/2 cup to 3/4 cup sweet relish
Salt and pepper

Steps:

  • Peel and cut up cooked potatoes and put into a large bowl.
  • Mash hard-boiled eggs with a fork and set aside.
  • In a large bowl, combine the mayonnaise, Durkee's, mustard, onion powder, celery salt, Lawry's seasoning salt, sweet relish. Mix well. Then add the mashed eggs, salt and pepper. Pour the dressing over the potatoes and mix well. Refrigerate and serve well chilled.

SOUTHERN POTATO SALAD



Southern Potato Salad image

This potato salad includes eggs, celery, and relish and should be served warm.

Provided by S0NGLADY

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 2h

Yield 4

Number Of Ingredients 8

4 potatoes
4 eggs
½ stalk celery, chopped
¼ cup sweet relish
1 clove garlic, minced
2 tablespoons prepared mustard
½ cup mayonnaise
salt and pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
  • In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 44.6 g, Cholesterol 196.4 mg, Fat 27.4 g, Fiber 5.2 g, Protein 11.3 g, SaturatedFat 4.9 g, Sodium 454.8 mg, Sugar 7 g

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