Easy Southern Potato Salad

How to make Easy Southern Potato Salad

Ingredients

3 pounds of russet potatoes

1 cup of mayo (adjust if you want more or less)

¼ Grey Poupon Dijon Mustard

2 tsp apple cider vinegar

2 tsp of sugar

½ cup sweet pickles

1 stalk of chopped celery

1 medium Vidalia onion, chopped

4 large, hard-boiled eggs, cut into pieces

Instructions:

Fill a large pot with water and add potatoes.

Bring the pot to a boil and cook potatoes until tender enough for a knife to go through easily.

Once fully cooked, add the potatoes to an ice bath to shock and cool.

Once the potatoes are fully cooled, peel off the skin and cut them into large chunks

In a separate bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, and sugar.

Pour mixture over potatoes and add in sweet pickles, celery, Vidalia onion, and the hard-boiled eggs.

Add salt and pepper to taste.

Mix well and enjoy!

Nutrition Information:

Serving size: 1 cup

Frequently Asked Questions:

Can I leave the skin on the potatoes?

Yes, you can leave the skin on the potatoes if you prefer a more rustic texture and added nutrients. Just make sure to wash the potatoes thoroughly before cooking.

How do I prevent the potatoes from becoming too mushy?

To prevent the potatoes from becoming overly soft and mushy, make sure not to overcook them.

Test their doneness by inserting a knife or fork into the potatoes; they should be tender but still hold their shape.

Can I substitute the sweet pickles with dill pickles?

Yes, you can substitute sweet pickles with dill pickles if you prefer a tangier flavor. Adjust the quantity based on your taste preference and feel free to experiment with different pickle varieties.

Can I make this potato salad ahead of time?

Yes, you can prepare the potato salad in advance. It often tastes even better after chilling in the refrigerator for a few hours or overnight, allowing the flavors to meld together.

How should I store the potato salad?

Store the potato salad in an airtight container in the refrigerator. It is recommended to consume it within 3-4 days.

Before serving any leftovers, check for signs of spoilage, such as off smells or unusual texture.

Can I use a different type of potato instead of russet potatoes?

Yes, you can use other types of potatoes such as Yukon gold or red potatoes.

Keep in mind that the texture and taste may vary slightly.

Can I substitute the mayo with a healthier alternative?

Absolutely! If you prefer a lighter option, you can use Greek yogurt or a combination of Greek yogurt and mayo to reduce the overall calorie and fat content.

How long does the potato salad last in the refrigerator?

When stored properly in an airtight container, the potato salad can last for up to 3-4 days in the refrigerator.

Make sure to check for any signs of spoilage before consuming.

Can I customize the ingredients to suit my taste preferences?

Absolutely! This recipe serves as a base, and you can add or modify the ingredients according to your liking.

You can incorporate additional vegetables, herbs, or spices to enhance the flavor and texture of the potato salad.