“May the God of hope fill you with all joy and peace as you trust in him, so that you may overflow with hope by the power of the Holy Spirit. . .” Romans 15:13
Southern Potato Salad is a creamy and tangy side dish that is perfect for any holiday.
There are so many varieties of potato salad; Classic, German, Loaded. . . I’ve made a potato salad with horseradish that was called Zippy and I make a Loaded Potato Salad for most Christmas dinners. BUT my favorite is Southern Potato Salad. Is it because I live in the south? Maybe, but I think it’s my favorite because it’s a little tangy and a lot of deliciousness.
Why is this Southern Potato Salad Special?
First of all, I use sour cream in my dressing. I do this for two reasons: 1) It brings a little extra tang and richness to the dressing and 2) It keeps the salad creamy even once it’s been refrigerated. A lot of potato salad gets dried out easily and my Southern Potato Salad stays creamy.
Another reason my Southern Potato Salad is special is because I ‘marinate’ my potatoes with a little dill pickle juice while the potatoes are warm. This allows the potatoes to soak in the flavor giving the salad an extra kick.
A typical Southern Potato Salad has mustard and hard boiled eggs, and this salad doesn’t disappoint. Add some dill pickles and in my opinion you have the perfect potato salad.
What Do I Need to Make Southern Potato Salad?
Large saucepan, 2 mixing bowls, measuring cups, measuring spoons, mixing spoon, knife, cutting board and the following ingredients:
Mama Fawn’s Tips. . .
- Place the potatoes in cold water. The potatoes will cook faster.
- Seasoning the water with the potatoes adds an extra dimension of flavor.
- I use dill pickles for this recipe because this is what I prefer but feel free to substitute sweet pickle if you desire.
- Sprinkling the pickle juice on the potatoes while they are warm allows the juice to soak into the potatoes.
- Do not try to peel the potatoes until they are cool enough to handle or you will definitely burn yourself.
- Keep the potato salad chilled until ready to serve and refrigerate any leftovers.
Southern Potato Salad
Course: Side DishCuisine: SouthernDifficulty: Easy4-6
servings15
minutes25
minutesIngredients
3 russet potatoes, cleaned and cut in half, if large
4 hard boiled eggs, chopped
1 dill pickle, chopped
1 tbsp pickle juice
1 cup mayonnaise
¼ cup sour cream
¼ cup yellow mustard
¼ tsp salt
Paprika for garnish
Directions
- Fill a large pot with water. Salt the water heavily. Add the potatoes and bring to a boil. Cook for 20-25 minutes. Drain the potatoes. Once the potatoes are cooled enough to handle, peel and cut into bite size chunks.
- Place the potatoes in a large bowl and sprinkle the pickle juice over them while the potatoes are still warm. Add eggs and the pickles.
- In a small bowl, combine the mayonnaise, sour cream, mustard and salt.
- Toss the sauce in the potatoes until combined.
- Sprinkle with paprika and refrigerate for at least an hour or until ready to serve. Enjoy!
