Janice McDaniel's Southern Potato Salad

1
Diane C.

By
@thymeandmarjoram

I got this from a newspaper and it is amazing! So creamy, with a good balance of flavors.
I made it for a barbeque and got many compliments on it.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8-10
Prep:
30 Min
Method:
Stove Top

Ingredients

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3 lb
red potatoes
2 Tbsp
fresh onion, grated (save the rest of the onion for another use)
1 c
mayonnaise
1 Tbsp
apple cider vinegar
2 tsp
prepared mustard
1 tsp
sugar
1/2 tsp
salt
1 tsp
celery seed
1/2 tsp
black pepper (i use fresh cracked)
1/3 c
sweet pickle relish, drained
2/3 c
hard boiled eggs, peeled and chopped
3-4 stalk(s)
celery (i use one)

How to Make Janice McDaniel's Southern Potato Salad

Step-by-Step

  • 1Bring several qts. of water to boil in a large pot. Wash the potatoes and chop into 1/2 in. pieces, leaving the skins on. Add potatoes to boiling water, cover and return to a boil. Reduce heat to medium high, uncover and cook potatoes for 13-15 minutes.
  • 2Peel the onion and grate off 2 Tbs. with juice into a 3 qt. or larger bowl. Add mayonnaise, vinegar, mustard, sugar, salt, pepper, pickle relish and egg. Whisk until well combined. Rinse and dice celery. Add it to the bowl and stir well.
  • 3When the potatoes are tender, drain well and cool til warm, but not hot. Usually about 5- 10 minutes. (you can rinse them with cold water to speed up the process.) Add potatoes to the bowl. Stir well to coat with dressing. Cover and chill for 2 hours. Before serving, taste and add more salt and pepper, if you like.
  • 4Notes: I leave out the eggs when I make it. You can separate the egg yolks and add them to the dressing, then add the chopped egg whites to the potato salad, if you want a richer dressing.

    If you pour the dressing over the hot potatoes, they will absorb most of the dressing. It is better to let the potatoes cool a few minutes before adding the dressing.
    Low-fat mayonnaise works fine. Don't substitute Miracle Whip.
    You can top this salad with sliced green onions or some chopped parsley, for a bit of color.

Printable Recipe Card

About Janice McDaniel's Southern Potato Salad

Course/Dish: Potatoes, Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Low Sodium




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