Greetings, fellow food enthusiasts! One of my all-time favorite salads is the classic Southern Potato Salad, and I am thrilled to share it with you. With a perfect balance of creaminess, tanginess, and rich flavor, this recipe is sure to become a staple in your kitchen. If you give it a try, I guarantee you’ll be hooked! Let’s dive in and create this delicious dish.
Ingredients:
5 or 6 medium-sized potatoes, peeled and cubed
4 large eggs, hard-boiled and diced
1/4 cup of green onions, thinly sliced
1/4 cup of chopped sweet pickles (substitute dill pickles if you prefer)
1/8 teaspoon of mustard
1/8 teaspoon of celery seed
1/4 cup of mayonnaise
Salt and pepper, to taste
Instructions:
Instructions:
Prepare the Potatoes:
Place the peeled and cubed potatoes into a large saucepan and cover them with enough water.
Set the heat to medium-high and bring the water to a boil.
Once boiling, reduce the heat to a simmer, cover the pot, and cook for 20-25 minutes, or until the potatoes are fork-tender.
Drain the potatoes and transfer them to a large mixing bowl.
Tip: Let the potatoes cool completely before proceeding to the next step—this is crucial for achieving the perfect texture and flavor!
Prepare the Remaining Ingredients:
While the potatoes are cooling, chop the hard-boiled eggs into small pieces.
Thinly slice the green onions.
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