SOUTHERN STYLE MUSTARD POTATO SALAD RECIPES

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DEEP SOUTH DISH: SOUTHERN STYLE POTATO SALAD



Deep South Dish: Southern Style Potato Salad image

A basic and traditional southern potato salad - simply potatoes, onion, celery, eggs, just a bit of mustard, some pickle and mayonnaise, shown here plated with my BBQ menu, including grilled ribs, baked beans, macaroni salad, marinated tomatoes and Silver Queen corn on the cob.

Provided by Deep South Dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Number Of Ingredients 10

3 pounds russet potatoes (about 7 medium)
1 tablespoon plus 1 teaspoon kosher salt, divided use
1/2 cup chopped onion
1 large rib celery, chopped
1/2 teaspoon freshly cracked black pepper, or to taste
3 boiled eggs, chopped
1 to 2 cups real mayonnaise (Hellman's or Duke's recommended)
1 teaspoon yellow mustard, or to taste
1 tablespoon chopped sweet or dill pickle or pickle relish, with juices
Paprika to garnish, if desired, optional

Steps:

  • Rinse and scrub potatoes and place whole with a full tablespoon of salt into a large pot of water; bring to a boil. Boil until tender but still firm, about 15-20 minutes. Test by piercing with a sharp knife.
  • Remove the potatoes from the hot water and set aside until cool enough to handle, but still warm. Peel and cut into chunks (or cubes if you prefer) and place into a large serving bowl.
  • Add the onion, celery, remaining teaspoon salt, pepper and eggs; toss.
  • In a separate small bowl, mix together 1 cup of the mayonnaise, mustard and sweet pickle, and spoon over the potatoes while they are still warm; gently toss again until all the potatoes are coated, adding more mayonnaise as needed.
  • Taste and adjust seasonings as desired. Sprinkle top lightly with paprika, if desired.

DEEP SOUTH DISH: SOUTHERN STYLE POTATO SALAD



Deep South Dish: Southern Style Potato Salad image

A basic and traditional southern potato salad - simply potatoes, onion, celery, eggs, just a bit of mustard, some pickle and mayonnaise, shown here plated with my BBQ menu, including grilled ribs, baked beans, macaroni salad, marinated tomatoes and Silver Queen corn on the cob.

Provided by Deep South Dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Number Of Ingredients 10

3 pounds russet potatoes (about 7 medium)
1 tablespoon plus 1 teaspoon kosher salt, divided use
1/2 cup chopped onion
1 large rib celery, chopped
1/2 teaspoon freshly cracked black pepper, or to taste
3 boiled eggs, chopped
1 to 2 cups real mayonnaise (Hellman's or Duke's recommended)
1 teaspoon yellow mustard, or to taste
1 tablespoon chopped sweet or dill pickle or pickle relish, with juices
Paprika to garnish, if desired, optional

Steps:

  • Rinse and scrub potatoes and place whole with a full tablespoon of salt into a large pot of water; bring to a boil. Boil until tender but still firm, about 15-20 minutes. Test by piercing with a sharp knife.
  • Remove the potatoes from the hot water and set aside until cool enough to handle, but still warm. Peel and cut into chunks (or cubes if you prefer) and place into a large serving bowl.
  • Add the onion, celery, remaining teaspoon salt, pepper and eggs; toss.
  • In a separate small bowl, mix together 1 cup of the mayonnaise, mustard and sweet pickle, and spoon over the potatoes while they are still warm; gently toss again until all the potatoes are coated, adding more mayonnaise as needed.
  • Taste and adjust seasonings as desired. Sprinkle top lightly with paprika, if desired.

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