Classic Potato Salad
When it comes to soul food, nothing says Southern comfort like a perfectly creamy potato salad. This dish is a must-have at family gatherings, barbecues, or just because—it’s that good. My version of this classic Southern Potato Salad is flavorful, tangy, and has just the right texture to make everyone come back for seconds. Let’s get into it!
Ingredients
Method
- Cook the Potatoes
- In a large pot or Dutch oven, add your cubed potatoes. Pour the chicken stock over them, ensuring they’re fully submerged. If needed, add a splash of water. Bring to a boil over high heat and cook for 10–15 minutes, or until the potatoes are fork-tender but not mushy. Drain the potatoes in a colander and let them cool for at least 10 minutes.
- Make the Dressing
- While the potatoes cool, combine the mayonnaise, sweet salad cubes, celery, mustard, dill, vinegar, chopped eggs, onion powder, garlic powder, smoked paprika, and celery salt in a medium bowl. Mix well. Taste and adjust the seasoning with salt, pepper, or more spices as desired.
- Assemble the Salad
- Place the cooled potatoes in a large bowl. Pour the dressing over the potatoes and gently toss until everything is well coated. Be careful not to overmix to avoid breaking the potatoes.
- Chill for Best Results
- While you can serve this potato salad immediately, it tastes even better after chilling in the fridge for at least 1 hour. This allows the flavors to meld beautifully.
- Garnish and Serve
- Before serving, top your potato salad with a sprinkle of fresh dill, a dash of smoked paprika, and slices of the reserved hard-boiled eggs. Add a few dashes of hot sauce for an extra kick, if desired.
Notes
Tips from My Kitchen
- Mustard Options: Feel free to swap Creole mustard with stone ground or yellow mustard if that’s what you have on hand.
- Make It Your Own: Toss in some chopped green onions or crispy bacon bits for added flair.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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