I am a huge fan of potato salad. I have tried and made several different types, but my favorite is and always has been just a simple classic southern potato salad. This potato salad is essentially just deviled eggs mixed in with potatoes, maybe that is why it is so good!
Potato salad is a staple at any barbeque, and this is the kind you will see more than any other type. At least here in the south. There is just something so good about the combination of mayo, mustard, dill pickles and eggs. Be sure to make extra because this potato salad won't last long at a barbeque.
I love the simplicity of this salad, something so delicious can be made with just a few ingredients, that most people regularly keep in their refrigerators. When it comes to the potatoes for this salad, any type will work, russet, red or yellow. Be sure to use dill pickles and not sweet pickles. A good quality mayo is also a must.
How to Make Potato Salad
Rinse and peel your potatoes. Cut the potatoes into 1" pieces and place them in a large pot with cold water. Season with 1 teaspoon of salt and bring to a boil. Cook until the potatoes can easily be pierced with a knife or fork.
Drain the water from the potatoes and run cold water over them to cool them off. If you are not in a hurry, chill the potatoes for several hours before making the potato salad. This helps the potatoes retain their shape while mixing.
Cut the eggs in half and place the yolks in a medium bowl. Mash the egg yolks with a fork until crumbly. Like you do for deviled eggs. Chopped the egg whites and set aside.
Add the mayo, mustard, pickles, onions and seasonings to the egg yolks, mix well. Add in the cooled potatoes, stirring until fully combined. Lightly mash some of the potatoes while mixing the dressing with the potatoes.
Storing Potato Salad
The leftovers, if there are any, will last for about 4 days in the refrigerator. Do not keep leftover potato salad that has been held at room temperature for longer than a few hours.
Perfect Boiled Eggs Every Time
Here are a few steps to take to ensure you have perfectly boiled eggs every time. This applies to large eggs; the time varies with other sizes.
The longer the eggs cook, the drier the egg yolks will be, so making sure that the eggs do not overcook is important. When cooked properly, the egg filling will be creamy.
Put all of the eggs in a pan and cover with cold water, at least ½" over the tops of the eggs. Bring to a rolling boil, cover with a lid and remove from the heat. Allow the eggs to sit in the pan, covered, for 12 minutes. The eggs will continue cooking as they sit.
Once the 12 minutes are up, pour all of the water off of the eggs, lightly toss the eggs around in the pan to crack them. Cover them with cold water and ice. This stops the cooking.
Once the eggs have cooled off, peel them immediately. The longer the eggs are allowed to sit in their shells, the harder it will be to peel them.
Tried This Recipe?
Leave a review below, I would love to hear how it turned out! ⭐⭐⭐⭐⭐
FOLLOW ME on Facebook, Pinterest, and YouTube to stay connected!
📖 Recipe
Potato Salad
Ingredients
- 2 lb potatoes russet, red or yellow skinned
- ¼ Cup dill pickles finely chopped
- 3 Large eggs boiled and finely chopped
- 2 tablespoon yellow onion grated
- 1 Cup mayo
- ¼ Cup mustard
- ¼ Teaspoon dill fresh or dried
- 1 Teaspoon salt
- ½ - 1 Teaspoon pepper
- ¼ Teaspoon paprika
- 1 green onion optional
Instructions
- Rinse and peel your potatoes. Cut the potatoes into 1" pieces and place them in a large pot with cold water. Season with 1 teaspoon of salt and bring to a boil. Cook until the potatoes can easily be pierced with a knife or fork.
- Drain the water from the potatoes and run cold water over them to cool them off. If you are not in a hurry, chill the potatoes in the refrigerator for several hours before making the potato salad.
- Cut the eggs in half and place the yolks in a medium bowl. Mash the egg yolks with a fork until crumbly. Like you do for deviled eggs. Chopped the egg whites and set aside.
- Add the mayo, mustard, pickles, onions and seasonings to the egg yolks, mix well. Add in the cooled potatoes, stirring until fully combined. Lightly mash some of the potatoes while mixing the dressing with the potatoes.
- Garnish with paprika and sliced green onions (optional) cover and place in the refrigerator for at least 30 minutes before serving. This allows the flavors to marry and the potato salad to get a bit more chilled. Enjoy!
Comments
No Comments