Classic Southern Potato Salad

Recipe copyright Kevin Gillespie, 2011
TOTAL TIME: 2 hr 43 min
Prep: 15 min
Inactive Prep: 2 hr 13 min
Cook: 15 min
 
YIELD: 6 to 8 as a side
LEVEL: Easy

ingredients

  • 2 baking potatoes (about 1 1/2 pounds total weight), peeled and cut into 1/2-inch thick slices
  • 1 teaspoon kosher salt, plus more for the potato water
  • 2 large eggs
  • 1/2 cup mayonnaise (recommended: Duke's)
  • 1/4 cup yellow mustard (recommended: Sauer's)
  • 1/4 cup dill pickle relish
  • 3 tablespoons finely diced shallots
  • 3 tablespoons finely diced celery
  • 3 tablespoons finely diced green onions
  • 2 tablespoons sweet pickle relish
  • 2 tablespoons white wine vinegar
  • 1/4 teaspoon lemon zest
  • 2 tablespoons fresh squeezed lemon juice
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon freshly ground black pepper
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Directions

Put the potatoes in a large pot and cover by an inch with cold, salted water. Bring to a boil over high heat, and then reduce to a simmer and cook until fork tender, about 15 minutes.

Place the eggs in a small saucepan and cover with cold water. Bring to a boil, cover and remove from the heat. Allow the eggs sit in the pan for 13 minutes. Run cold water over the eggs to cool. Peel and roughly chop the eggs.

Meanwhile, in the mixer bowl of a stand mixer fitted with the paddle attachment, combine the mayonnaise, mustard, dill relish, shallots, celery, green onions, sweet relish, vinegar, lemon zest, lemon juice, paprika, salt and pepper.

When the potatoes are fork tender, drain in a colander and immediately add to the dressing. Mix on low speed, add the eggs to the potatoes and mix until incorporated. Increase the speed and whip to combine all, leaving the mixture with plenty of lumps in a very creamy dressing. Taste and add more salt, if necessary. Remove from the bowl, spread in a sheet pan and cover with plastic wrap to quickly chill. Chill for at least 2 hours before serving.

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  • on November 06, 2014

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    Great recipe if you do it right. I skipped the shallots and green onion, didn't need the paddle mixer, but thatd make it easier if you are making for a lot of people.

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  • on July 10, 2011

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    This was just nasty. There is no way that this came from the south. I am a southern girl and we don't put potato salad in a blender. What gives it the creaminess is the stirring the ingredients into the potatoes while it is still hot. Too much mustard in there and no potatoes. No one wants mashed potatoes for a potato salad. If you do, you make mashed potatoes.
    I tried this and it was the nastiest stuff I have ever eaten. I threw it away and made REAL southern potato salad.

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