Hello!!!!!! All potato salad eaters are welcome here in the blog, because I have – not only one, but – three brand new potato salad recipes, which I can share with you! Basically a potato salad for everyone!!!! I very much hope that one of these three recipes will be your new destination this season, so stay tuned to see which one you choose. But as for today, I’m starting this series by returning to my Midwestern roots and sharing the classic potato salad recipe that gained the upper hand in the thousand church cellars of my childhood…..

…this classic, creamy, southern potato salad.

It will always be the first version that comes to mind when I hear the words “potato salad”. And if you’ve grown up with this dish in your life, you know exactly what we’re working with – hearty potatoes, hard-boiled eggs, celery, onions and cucumber spices (optional or not, depending on who you ask). Add a rich and creamy sauce enriched with mustard, celery salt, vinegar and paprika. And – yes – an unapologetic mega scoop of Mayo or Miracle Whip.

There are of course all kinds of other fun ingredients you can add (hello, bacon). And I also have ingredients below for how you can customize your own potato salad recipe with different spices or brighten it up a bit with some creamy alternatives to mayo. But however you do it, this classic recipe is guaranteed to become a complete, nostalgic, creamy comfort food.

So, grab a glass and let’s make a batch together.

POTATO SALAD INGREDIENTS:

All right, let’s talk about the ingredients! To make this recipe for the southern potato salad, you need:

Potatoes: I prefer buttery Yukon Gold potatoes for this recipe, but also Russian or red potatoes would work well. Don’t hesitate to peel your potatoes if you don’t like the peels, but I always leave them in because I like the extra texture they add.
Hardboiled eggs: I like to cook mine in an instant pot, but you can also cook them in a traditional way on the stove.

Mayo or Miracle Whip: It’s up to you! Miracle Whip (a lighter, slightly sweeter and spicier Mayo “dressing”) has always been the standard for this potato salad in the Midwest. But don’t hesitate to choose either Miracle Whip or Mayo or go 50/50. Or you can stir in some simple Greek yogurt or sour cream for part of the mayonnaise.
Vinegar: I make this salad with apple vinegar, but red wine vinegar or white wine vinegar would also work well. Whatever you have at hand!
Cucumber (optional): If you don’t like cucumbers, don’t mind. But if you love gherkins, a good portion of pleasure (or you can dice your own gherkins) adds an irresistible sweet note to this salad.
Vegetables: Raw celery and onion are traditional here.
Spices: Celery salt, paprika (I prefer smoked paprika), salt and pepper are the classic spices in this potato salad. But see hints below for some other fun ideas to try out!
Mustard: I like a good spicy Dijon mustard in this salad.
I recommend sprinkling your potato salad with smoked paprika or Old Bay spices just before serving to give it an extra pop of colour and flavour. Or garnish your potato salad with egg (extra hard boiled eggs), chopped fresh herbs (chives, dill, parsley, etc.) or a pinch of bacon.

HOW TO PREPARE POTATO SALAD:

How to make the best potato salad recipe – it’s that simple!

Boil the potatoes: Cut the potatoes into large pieces. Then place in a large saucepan and cover with plenty of salted cold water and cook until the potatoes are soft. Drain the potatoes in a sieve, put them back in the pot, drizzle with vinegar and let cool while you prepare the remaining ingredients.
Prepare the sauce: In the meantime, mix the mayo, celery salt, mustard and cucumber spice in a medium bowl and mix evenly.
Throw everything together: When the potatoes are ripe, add the mayonnaise, diced eggs, celery and onion. Throw gently until they are evenly combined.
Season: Season to taste with salt and pepper. (Also feel free to add one or two tablespoons of cucumber juice if you like.)
Relax: Place the potato salad in a serving bowl, cover and let cool for 1-2 hours in the fridge. Serve chilled and garnish with the desired garnishes.

POTATO SALAD RECIPE VARIATIONS:
There are so many ways to customize this potato salad recipe, so don’t hesitate to experiment and see what you love the most! For example, you could…..

Add bacon: I’ll always be there for a potato salad with bacon stirred in.
Add fresh herbs: you can also add fresh herbs – chives, dill, parsley, basil, thyme, etc. – Mix into this potato salad.
Add extra cucumbers: If you really love cucumbers, you are welcome to add extra cucumber juice and/or other cucumbers you love!
Leave the cucumber enjoyment out: If you don’t love cucumbers, just leave them out altogether.
Omit Mayo: If Mayo is not your favorite yogurt, you can use full-fat, simple Greek yogurt.
Use different potatoes: Everyone has a different opinion about the best potatoes for potato salad! I say use whatever you love – Yukon Golds, Russets, red potatoes – everything will work here. 🙂
Use baked potatoes: Is it possible that you have leftovers of baked potatoes at hand? Crush them and add them to make a baked potato salad!
Use other vinegar: If you don’t like apple vinegar, you can trade it for white vinegar or red wine vinegar.
Use a different mustard: If you don’t like Dijon mustard, you can exchange it for a normal yellow mustard or your favourite mustard.
Do it vegan: Just swap your favorite vegan mayo to make a vegan potato salad recipe.

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