A classic delicious side dish perfect for casual suppers and cookouts! This creamy salad is easy to make, using simple ingredients, and boasts a sumptuous taste and alluring look.
Fried chicken and potato salad are the first things that spring to me when I think of southern cuisine. I can’t image attending a potluck meal, a backyard BBQ, or a holiday gathering without a huge dish of potato salad with fried chicken in the center.
There are probably as many potato salad recipes as there are picnics or holidays in the south, just like there are fried chicken recipes. Each one includes a bit more of this and a little less of that component. But, with its classic creamy texture, this old-fashioned recipe is the greatest and my family’s favorite! This is my mother’s recipe, and I’ve been making it for years. Although I have never had a bad potato salad, this is still my favorite.
There are many reasons I love this – it’s taste is simply awesome, it’s quick and simple to prepare, and you can even make it ahead of time to enjoy when you’re ready. This is the perfect potluck dish, and you’ll appreciate it’s visual appeal first before even digging in to its sumptuousness. This should be on your recipe bucket list, something you should make for the family on the weekends.
Prep time: 30 mins
Cook time: 30 mins
Additional: 1 hr.
Total: 2 hrs.
Yield: 4 servings
What you’ll need
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
How to prepare
Step 1: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.
Step 2: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.
Step 3:In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.
Nutritional information:
Per Serving:
460 calories; protein: 11.3g; carbohydrates: 44.6g; fat: 27.4g; cholesterol: 196.4mg; sodium: 454.8mg.
Tips:
1. Potato salads tate better when served warm. Ensure that you allow the temperature of this meal to come to warm before serving. Too hot or too cold and you may not enjoy it as much.
2. You can include 1tsp of cider vinegar to get a subtle flavor punch. Make sure to add the vinegar when the potatoes are already warm.
3. You can substitute the sweet relish with dill tart pickles if you’re not a fan of too much sugar.