Award-winning Southern Potato Salad Recipe
Introduction
This award-winning Southern potato salad is a perfect blend of creamy, tangy, and fresh flavors. Made with tender potatoes, crisp vegetables, and a flavorful dressing, it’s an ideal side dish for picnics, BBQs, or any gathering.
Ingredients
- Potato Salad Dressing:
- 1 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- ½ cup white onion, minced
- A pinch of salt
- Potato Salad:
- 4 large russet potatoes (for fluffy salad) or 5 large red potatoes (for cubed salad)
- Salt and pepper to taste
- 2 tablespoons red wine vinegar
- 1 red bell pepper, julienned and cut into thirds
- 1 cup julienned carrot sticks (from a bag) or 2 carrots, julienned
- 1 stalk celery, small diced
- 1 teaspoon Dijon mustard or yellow mustard
- ¼ cup fresh chives, minced
- 2 tablespoons fresh parsley, minced
- Dash of celery seed
Instructions
- Step 1: Whisk together mayonnaise, red wine vinegar, sugar, and salt in a small bowl. Stir in the minced white onion and chill the dressing while preparing the rest of the ingredients. The flavors improve as it sits.
- Step 2: If using russet potatoes, peel them; for red potatoes, peel or leave skins on as preferred. Cut each potato in half, then quarters, and then cut into ½-inch cubes. Place cubed potatoes in a bowl.
- Step 3: Bring a large pot of salted water to a boil. Add potatoes and cook for 10-15 minutes until fork tender.
- Step 4: Drain potatoes in a colander and rinse with cool water to stop cooking. Drain well and transfer to a large bowl. Season with salt, pepper, and 2 tablespoons red wine vinegar. Let cool and marinate.
- Step 5: Julienne the red bell pepper and cut the strips into thirds. Julienne carrots or use pre-packaged ones, chopping if needed. Dice celery finely. Mince parsley and chives. Combine all vegetables and herbs in a bowl.
- Step 6: Add the cooled potatoes to the vegetable mixture. Pour the chilled dressing over the salad. Stir in the mustard and a dash of celery seed. Adjust seasoning with salt and pepper if needed.
- Step 7: Chill the salad for at least 2 hours or overnight for best flavor. Garnish with extra minced parsley or chives before serving.
Tips & Variations
- Use russet potatoes for a fluffy texture or red potatoes for a firmer, cubed salad.
- Adding a dash of celery seed enhances the signature Southern flavor.
- Make the dressing ahead of time to allow the flavors to meld.
- For a lighter version, substitute half the mayonnaise with Greek yogurt.
Storage
Store the potato salad covered in the refrigerator for up to 3 days. Stir gently before serving again. It’s best served chilled, so let it come back to refrigerator temperature after reheating. Avoid freezing as the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes?
Yes, you can use Yukon gold or fingerling potatoes. Just keep in mind that waxy potatoes hold their shape better while starchy potatoes become fluffier.
How far in advance can I make this potato salad?
This salad tastes best after chilling for at least 2 hours and can be made up to one day in advance, which helps the flavors develop fully.
PrintAward-winning Southern Potato Salad Recipe
This Award-winning Southern Potato Salad is a classic creamy and tangy dish perfect for picnics, barbecues, or any gathering. Featuring tender boiled potatoes, a zesty mayonnaise-based dressing with red wine vinegar, fresh herbs, and crisp vegetables, this recipe delivers a perfect balance of flavors and textures that develop even more after chilling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 35 minutes (including chilling time)
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
Potato Salad Dressing
- 1 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- ½ cup white onion, minced
- A pinch of salt
Potato Salad
- 4 large russet potatoes (for fluffy salad) or 5 large red potatoes (for cubed potato salad)
- Salt and pepper to taste
- 2 tablespoons red wine vinegar
- 1 red bell pepper, julienned then cut into thirds
- 1 cup julienned carrot sticks (or 2 carrots, julienned)
- 1 stalk celery, small diced
- 1 teaspoon Dijon mustard or yellow mustard
- ¼ cup fresh chives, minced
- 2 tablespoons fresh parsley, minced
- Dash of celery seed
Instructions
- Make the dressing: In a small bowl, whisk together mayonnaise, red wine vinegar, sugar, and salt to taste. Stir in the minced white onion and chill the dressing while preparing the rest of the salad. The flavor improves as it rests.
- Prepare potatoes: Peel russet potatoes if using, or leave skins on red potatoes as preferred. Cut each potato into halves, then quarters, then slice into ½ inch cubes.
- Boil potatoes: Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for 10-15 minutes until fork tender. Drain well in a colander and rinse with cool water to cool them down.
- Marinate potatoes: Transfer the drained potatoes to a large bowl. Season with salt, pepper, and 2 tablespoons of red wine vinegar. Let them finish cooling and marinate while you prepare vegetables.
- Prepare vegetables: Julienne the red bell pepper and cut into thirds. Julienne carrots or use pre-cut from a bag. Dice celery finely. Mince parsley and chives. Combine all these vegetables and herbs in a bowl.
- Combine salad: Add the marinated potatoes to the bowl with vegetables. Pour the chilled dressing over all. Stir in mustard and a dash of celery seed. Adjust seasoning to taste.
- Chill and serve: Cover and refrigerate the potato salad for at least 2 hours or overnight to allow flavors to meld. Garnish with additional minced parsley or chives just before serving.
Notes
- For best texture, use russet potatoes for fluffy salad, or red potatoes if you prefer skin on and cubed style.
- Potatoes can also be cooked using a steaming basket or pressure cooker to save time.
- Chilling the salad overnight enhances the flavor development.
- If you prefer a tangier salad, increase the red wine vinegar slightly.
- Use fresh herbs for optimal flavor; dried herbs will not provide the same freshness.
Keywords: potato salad, southern potato salad, creamy potato salad, picnic recipes, summer side dish
