ADVERTISEMENT
It’s a staple on every Southern dinner table!
Imagine the sweet hum of bees snaking above a flower-filled meadow on a golden Southern afternoon.
That’s what your kitchen will feel like when you create this easy Southern potato salad, a dish as timeless as the sun-drenched streets of my beloved homeland.
Potato salad, my dears, is more than just a side dish; it’s a bridge to the past, a comforting companion at family gatherings, and a testament to the simplicity of cooking.
Its roots go back to the German immigrants who settled in the Midwest and brought with them their splendid recipes, which we Southerners have adopted and made our own.
This potato salad is meant for long, laugh-filled picnics, Sunday dinners where the whole family huddles in the dining room, and joyful potlucks at the local church hall. It’s a dish designed to be passed down and savored, bringing a dollop of nostalgia to every plate it graces.
This creamy concoction is best served with a generous slice of honey-glazed ham or, if you’re inclined toward the smokiness and spiciness of the outdoors, a plate of succulent grilled ribs. It’s a perfect match for fried chicken or crowns the plate at a lively summer barbecue—just think of the grill-scarred burgers and hot dogs waiting to be paired with its creamy goodness.
Ingredients
– 3 pounds starchy potatoes, such as Russets or Yukon Golds, peeled and diced
– 1 cup good-quality mayonnaise
– 1/4 cup yellow mustard
– 2 teaspoons apple cider vinegar
– 1/2 cup sweet pickle relish
– 4 hard-boiled eggs, chopped
– 1 medium onion, finely chopped
– Salt and pepper to taste
– Paprika, for garnish
– Fresh parsley, chopped (optional, for garnish)
Instructions
Continued on the next page
ADVERTISEMENT
ADVERTISEMENT
