This potato salad is creamy, tangy, and oh-so-simple to make! With just potatoes, mayo, mustard, and a few crunchy veggies, it’s a delightful side dish for any meal.
Key Ingredients & Substitutions
Red Potatoes: These potatoes are great because they hold their shape well. If you can’t find red potatoes, you can use Yukon Gold or even russet potatoes, but keep in mind they may fall apart more easily.
Mayonnaise: This gives the salad its creamy texture. For a lighter option, you could substitute Greek yogurt or use a mix of yogurt and mayo for a tangy kick.
Dijon Mustard: It adds a nice zing. If you prefer something milder, you can use yellow mustard instead, or skip it altogether for a creamier flavor.
Dill Pickle Relish: This brings sweetness and tang. If you don’t have relish, chopped dill pickles or even a touch of sweet pickle juice can work well, too.
How Do I Cook Perfect Potatoes for Potato Salad?
The way you cook the potatoes is key to a great potato salad. You want them tender but firm enough to hold their shape.
- Start with cold water in a large pot. This helps the potatoes cook evenly.
- Add a pinch of salt to the water; it helps flavor the potatoes while cooking.
- Watch them closely! Boil for 10-15 minutes until fork-tender, but be careful not to overcook them.
- Drain and let them cool before mixing with other ingredients. This also prevents them from getting mushy.
This method will ensure your potato salad has the perfect bite!
Easy Paula Deen Potato Salad Recipe
Ingredients You’ll Need:
- 3 pounds red potatoes, washed and quartered
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons white vinegar
- 1/2 cup celery, finely chopped
- 1/2 cup green onions, chopped (white and green parts)
- 4 hard-boiled eggs, peeled and chopped
- 1/2 cup dill pickle relish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1 teaspoon sugar (for slight sweetness)
- Optional: fresh dill or parsley for garnish
How Much Time Will You Need?
This potato salad takes about 15 minutes to prepare, plus 2 hours of chilling time (or overnight for the best flavor). So, it’s about 15 minutes of work and a bit of patience while it sets up in the fridge.
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the quartered red potatoes in a large pot. Cover them with cold water and add a pinch of salt. Bring the water to a boil over high heat. Once it’s boiling, reduce the heat to medium and cook the potatoes until they are tender but still firm, which will take about 10-15 minutes. Be careful not to overcook them. Afterward, drain the potatoes and let them cool.
2. Make the Dressing:
While the potatoes are cooling, grab a large mixing bowl. Combine the mayonnaise, Dijon mustard, white vinegar, salt, pepper, and sugar (if you’re using it). Mix everything together thoroughly to make your creamy dressing.
3. Combine All Ingredients:
Once the potatoes have cooled, add them to the bowl with the dressing. Then, add in the chopped celery, green onions, chopped hard-boiled eggs, and dill pickle relish. Gently fold everything together until the potatoes are evenly coated and all ingredients are well mixed.
4. Chill & Serve:
Cover the bowl with plastic wrap and pop it in the fridge for at least 2 hours (or overnight if you can wait!). This chilling time lets all those fantastic flavors blend together. Before serving, check the seasoning and adjust if necessary. Garnish with fresh dill or parsley for an extra touch, if you like.
5. Enjoy!
Serve your delicious, creamy potato salad cold. It’s a perfect side for barbecues, picnics, or any meal!
This recipe captures the creamy and tangy essence of classic Southern potato salad, just like Paula Deen would make it. Enjoy every bite!
FAQ: Easy Paula Deen Potato Salad Recipe
Can I Use Different Types of Potatoes?
Absolutely! While red potatoes are recommended for their firmness and flavor, you can also use Yukon Gold or even russet potatoes. Just keep in mind that russets may become softer and can break apart more easily, resulting in a different texture.
How Long Can I Store Leftover Potato Salad?
Leftover potato salad can be stored in an airtight container in the fridge for up to 3-5 days. Just be sure to keep it chilled, and give it a stir before serving again to refresh its texture!
Can I Make This Salad Vegan?
Yes! You can make a vegan version by swapping the mayonnaise for a vegan mayonnaise alternative, and skipping the hard-boiled eggs. You can add in extra veggies for texture or even try chickpeas for protein!
What Can I Serve with Potato Salad?
This potato salad pairs wonderfully with grilled meats, sandwiches, or at summer barbecues. It’s also great alongside fresh salads, baked beans, or coleslaw for a classic picnic spread!
