Kitchen Equipment Needed
Before we dive into the recipe, let’s make sure you have everything you need:
- Large pot for boiling potatoes
- Mixing bowl
- Cutting board
- Knife
- Wooden spoon or spatula
- Measuring cups and spoons
Now that you’ve gathered your tools, it’s time to roll up your sleeves and get cooking!
Ingredients
- 4 large russet potatoes, peeled and cubed
- 3 hard-boiled eggs, diced
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/4 cup diced celery
- 1/4 cup diced red onion
- 2 tablespoons chopped dill pickles
- Salt and pepper to taste
- Paprika for garnish (optional)
Recipe Directions
- Start by boiling the cubed potatoes in a large pot of salted water until tender, about 10-15 minutes. Drain and let cool.
- In a mixing bowl, combine the cooled potatoes, diced eggs, mayonnaise, mustard, celery, red onion, and chopped pickles. Gently toss until everything is evenly coated.
- Season with salt and pepper to taste. For an extra touch of flavor, sprinkle paprika on top.
- Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
- Before serving, give the potato salad a final stir and adjust seasoning if necessary. Enjoy!
Serving Suggestions
Southern Potato Salad pairs perfectly with a variety of dishes, making it a versatile addition to any meal. Serve it alongside grilled meats such as barbecue ribs or fried chicken for a classic Southern feast. For a lighter option, pair it with grilled fish or roasted vegetables. And don’t forget the sweet tea or lemonade to wash it all down!
How to Store Leftovers
If you find yourself with leftovers (though it’s unlikely!), Southern Potato Salad can be stored in an airtight container in the refrigerator for up to 3 days. Just be sure to give it a good stir before serving to redistribute the flavors.