Southern Red Potato Salad

Every Southern Belle takes great pride in her Southern Red Potato Salad, and 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, entirely 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 the side dishes we may serve at a holiday gathering, dinners, potlucks, picnics, and any other gatherings is our Southern Potato Salad. You will run into many styles and varieties of this iconic recipe, however, you can also lay 10-1 we are all going to use three common ingredients, potatoes, eggs, and real Mayo.

 

The Southern culture is not the only culture that loves an excellent 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 mixture. My mom makes her Potato salad totally different than her sister my Aunt Carolyne. This is a slight spin-off of my aunt’s Southern Potato Salad and one of my favorites. 

 

 

 

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.

 

 

Frequently Asked Questions about Southern Red Potato Salad

1. I prefer Miracle Whip over Mayo can that be used in place of Mayo? My answer is sure if you prefer something else over Mayo use it. The recipe will have a slightly different outcome from mine, but you might enjoy it more.

2. I prefer Sweet Pickles over dill can they be used in place of the juice and pickles? Absolutely my mom uses them in her Southern Potato Salad and has all her life. You can also use bread and butter pickles if you prefer.

3. I only have yellow onions on hand can I use them instead of the sweet onions? Yes! You sure can. I actually love the flavor of yellow onions in potato salad.

4. Do I have to add the Cajun seasoning? I’m not big into spicy items. No, you can use Paprica like my mom or seasoned salt like my Aunt Carolyne if you prefer.

 

 

 

 

 

 

Southern Red Potato Salad

• Ten small red potatoes, scrubbed

• 3/4 of a  cup mayonnaise +more if needed

• One tablespoon of yellow mustard

• One tablespoon of dill pickles juice

• Kosher salt to taste

• One teaspoon of coarsely ground black pepper

• One celery stalk, diced

• 1/4 cup red bell pepper

• 1/4 of cup diced green jalapeno peppers or green bell pepper

• One medium Vidalia onion, diced

• Six crunchy baby dill pickles sliced

• Three hard-boiled eggs, chopped

• Cajun seasoning or paprika to garnish

• freshly chopped parsley for garnish, optional

 

 

 

How to make Southern Red Potato Salad

1. 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 the water to season the red potatoes as they are cooking.

2. 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 15-18 minutes.

3. Drain the red potatoes, and place in an ice bath if desired to cool quickly.

4. In a large bowl, combine mayonnaise, mustard, dill pickle juice, kosher salt, coarse black pepper, celery, jalapeno peppers or 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.

5. Garnish with paprika or Cajun seasoning and fresh chopped parsley if desired.

6. Refrigerate 3 hours or more before serving.

 

 

 

 

 

 

 

 

 

 

 

 

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© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2022-2013 unauthorized use and duplication of content/ material without express and written permission from this blog’s author and owner are 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.

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