Every Southern Belle takes great pride in her Southern-Style Potato Salad, I add only the best ingredients to mine such as Red Potatoes, real mayonnaise, yellow mustard, dill pickles, green bell peppers, Vidalia onions, crisp green celery, and hard-boiled eggs with a hint of chopped fresh parsley as a garnish, perfectly budget-friendly for any gathering or occasion.
No matter where you head to in the Southern region of the good ole US, you can bet your bottom dollar one of side dishes we may serve at dinners, potlucks, picnics and any other gatherings is our Southern-Style potato salad. You will run into many styles and varieties of this iconic recipe, however, you can also lay 10-1 we are all gonna use 3 common ingredients, potatoes, eggs and real Mayo.
Now the Southern culture is not the only culture that loves a good delicious potato salad as a side dish. So depending on who makes this yummy menu item will depend on the style and ingredients used in the salad.
Types of Potato Salad
Dairy-based potato salad- A potato salad very similar to mayonnaise-based, often the potato salads are bound with yogurt, cream or sour cream, or a combination of the ingredients listed.
Mayo-based potato salad- A creamy dressing is made by using mayonnaise and folded into the cooled, cooked potatoes often onions, herbs, and hard-boiled eggs are used in the salad.
German potato salad– A potato salad that is usually made with a vinegar base and bacon and is served warm.
Vinaigrette-based potato salad.-The salad is made with an oil-and-vinegar dressing and often has other vegetables added such as chopped sweet peppers and onions.
What’s your favorite style of Potato Salad? Are you more the German -Style, Dairy-based, Mayo-based, or Vinaigrette-based potato salad lovers? Be sure to let me know in the comments what your favorite style of potato salad is, I love hearing from Y’all.
Southern-Style Red Potato Salad
- 10 small red potatoes, scrubbed
- 3/4 of a cup mayonnaise
- 1 tablespoon of yellow mustard
- 1 tablespoon of dill pickles juice
- Kosher salt to taste
- 1 teaspoon of coarsely ground black pepper
- 1 celery stalk, diced
- 1/4 of a cup diced green bell pepper
- 1 medium Vidalia onion, diced
- 6 crunchy baby dill pickles sliced
- 4 hard-boiled eggs, chopped
- paprika to garnish, optional
- freshly chopped parsley for garnish, optional
- Place the red potatoes that have been scrubbed, and cut into large chunks in a medium saucepan and cover with cold water about 1 inch over the top, add kosher salt to water to season the red potatoes as they are cooking.
- Bring the water in the pan to a boil over medium-high heat, cook the red potatoes till they are fork tender yet firm, about 15 minutes.
- Drain the red potatoes, and place in an ice bath if desired to cool quickly.
- In a large bowl, combine mayonnaise, mustard, dill pickle juice, kosher salt, coarse black pepper, celery, green bell peppers, Vidalia onions, baby dill pickles, and eggs. Mix ingredients until joined. Add the red potatoes and stir until lightly coated with sauce and ingredients.
- Garnish with paprika and fresh chopped parsley if desired.
- Refrigerate 3 hours or more before serving.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2013 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.