This southern style potato salad recipe won first place at the Houston Rodeo Cook-Off and I know because I was there as a judge!
It first appeared in my cookbook, The Urban Cowgirl, but we've received so many excited emails about this recipe that we decided we would share it here on the website.
This is a creamy potato salad recipe made with russet potatoes bathed in a sweet and tangy dressing. We add celery, red bell pepper, and julienne carrots for crunch-- it's easy to customize the extras to your tastes.
The best part is the dressing is offered to you as a stand-alone recipe, so you can create as much of the dressing as you like! This is a great approach because it allows the cook to add as much flavor and "sauce" as your family prefers.
We love this classic side dish for family gatherings like barbecues and potlucks, church suppers, or that family reunion you've been meaning to plan!
How to Prepare the Best Potato Salad Recipe: The Secret Is The Sauce
First, we will prepare the perfect potato salad dressing because this is where the vast majority of the flavor comes from!
Potato salad dressing, macaroni salad dressing, and other bound salads are based on the concept of aigre doux, a French culinary term that describes the perfect balance of sweet and sour, usually presented as sugar and vinegar.
Mayonnaise provides the foundation, and a little onion provides aroma. You can make nearly any excellent bound salad with this recipe, so make sure to bookmark this post.
Whisk together your Mayonnaise, Red Wine Vinegar, Sugar, and Salt in a large bowl.
And for your salt, start with a pinch because you don't want salt to overtake the sweet and tang. Salt blooms and enhances the flavors already there.
When it comes to the mayonnaise it doesn't matter if you use Duke's Mayonnaise, Kewpie, or Hellman's.
People debate the quality of mayo brands based on what they grew up enjoying, so use what you like best. I do not use Miracle Whip with this base because it already contains sugar, but I don't think it would hurt the balance of flavors either.
Then add 1/2 cup of minced white onion and mix it in well. I use white onion over a red onion or a sweet onion because white onions offer a robust, clean, somewhat herbal flavor, but if you want to experiment, by all means, do a taste test and let me know below!
Then, place aluminum foil or saran wrap over your bowl and store it in the refrigerator to chill and develop. It takes about 2 hours for the flavors to bloom.
Let's Talk Potatoes
Typically there are 2 types of potatoes used for a classic southern potato salad recipe. Russet potatoes are starchy, absorb lots of sauce and make for more of a mashed potato salad, and waxy potatoes which come in 2 colors, red potatoes or yukon gold potatoes.
Whether red or gold, these potatoes, once cut into cubes hold their shape, are firmer, and absorb less dressing.
For this recipe, either potato will work but I prefer russet potatoes because they soak up so much dressing, and also because I am a Texan and that's the style usually found in barbecue joints. The photos showcase this recipe using russet potatoes.
If you choose to make a red potato salad, you can leave the skins on if preferred. If you go the russet potato route, you will need to skin the potatoes before cutting into cubes.
How Long To Cook Potatoes For Potato Salad
Microwave Steamer Basket: Add cubed potatoes with 1/4 cup water into the basket and microwave 6 minutes, allow them to steam an additional 2-3 minutes. Check to ensure they are fork tender.
Bake Potatoes: Bake whole, unpeeled white potatoes at 375° for 45 min- 1 hour. Cool the potatoes, remove jackets from the potatoes, and dice into cubed potatoes.
Boil Potatoes: Peel and dice starchy potatoes into 1/2 inch cubes. Red or golden potatoes may be peeled or skins left on. Cut into 1/2 inch cubes. Drop into boiling salted water for 10-15 minutes. When fork tender, drain in a colander and cool.
Seasoning The Potatoes & Making The Potato Salad
Place the potatoes into a separate large mixing bowl and salt and black pepper them to your taste. Then pour 2 Tablespoons of Red Wine Vinegar over your potatoes and mix them just enough to get them all coated evenly.
Set them aside and allow them to marinate while you work on your other veggies.
Next, grab a cutting board and julienne slice your red bell pepper into matchsticks. Then cut the matchsticks into thirds and place them into a bowl.
Cut up the carrots in the same fashion as the red bell peppers. To make it easier, buy julienne carrots and cut them into thirds. Place them into the bowl with the red bell pepper.
Small dice your celery and mince your fresh herbs of parsley and chives. Add them to your vegetable bowl.
Combine the potatoes and chopped vegetables and pour your chilled dressing over everything. Top with celery seeds, fresh parsley or chives, or a sprinkle of paprika to finish.
Chill for at least 2 hours or overnight so that the potato salad is cold.
Classic Potato Salad: FAQS/ Commonly Asked Questions
What Substitutions To These Simple Ingredients Can I Make?
A delicious southern potato salad comes down to personal preference. To make it your perfect side dish you might consider these common changes...
- Some people add 2-3 chopped hard-boiled eggs to their potato salad
- Add a few tablespoons of yellow mustard or Dijon mustard for extra zing
- Substitute apple cider vinegar for red wine vinegar
- Substitute green onions for the chives
- Add in chopped dill pickles or sweet pickles if preferred
- Some cooks add in a few spoonfuls of sweet pickle relish or dill relish
- The best potatoes for potato salad come down to what are your family's favorite kind of potatoes
What is the Best Potato for Potato Salad:
Red Potatoes
The choice between red potatoes and regular russet potatoes can significantly affect the texture and flavor of your potato salad. Red potatoes are waxy and have a smooth, firm texture that holds up well when boiled and mixed with other ingredients.
Their thin skin is also tender and often left on for added color and texture in the salad. Red potatoes have a slightly sweet flavor and are less likely to become mushy, making them an excellent choice for potato salads where a more defined, chunkier texture is desired.
Regular Russet Potatoes
On the other hand, russet potatoes are starchy and have a fluffy, mealy texture when cooked. This makes them ideal for mashed potatoes but can be a drawback for potato salad as they tend to break down more easily and can become mushy when mixed. Their thicker skin is usually peeled before use, which adds an extra step in preparation. However, some people prefer the creamier consistency that russet potatoes can provide, giving the potato salad a smoother, more cohesive texture.
In summary, if you prefer a potato salad with distinct chunks and a firmer bite, red potatoes are the better choice. If you lean towards a creamier, more blended texture, russet potatoes might be your go-to.
Both types of potatoes can make a delicious potato salad, but your choice will depend on the texture and appearance you want to achieve.
How Long to Boil Whole Potatoes for Potato Salad?
Boiling whole potatoes for potato salad is a simple yet crucial step to ensure the perfect texture for your dish. Generally, it takes about 20 to 30 minutes to boil whole potatoes, depending on their size.
Start by placing the potatoes in a large pot and covering them with cold water. Add a pinch of salt to the water to enhance the flavor. Bring the water to a boil over high heat, then reduce the heat to a gentle simmer. The potatoes are ready when they are tender enough to be easily pierced with a fork but still firm enough to hold their shape when mixed into the salad.
For consistently cooked potatoes, try to select ones of similar size. If your potatoes vary in size, you might need to remove the smaller ones first as they will cook faster. It's also helpful to keep the skins on during boiling; this helps the potatoes retain their structure and prevents them from becoming water-logged.
Once boiled, drain the potatoes and let them cool slightly before peeling (if desired) and cutting them into bite-sized pieces. Cooling the hot potatoes for a few minutes makes them easier to handle and also helps them retain their shape when combined with other ingredients.
Perfectly boiled, tender potatoes are the foundation of a delicious potato salad, offering just the right balance of tenderness and firmness for that classic, satisfying texture.
How to Cut Potatoes for Potato Salad
Cutting potatoes for potato salad is a key step that affects both the texture and presentation of your dish. The size and shape of the potato pieces should be uniform to ensure even cooking and a consistent texture throughout the salad.
Start by washing and, if preferred, peeling the potatoes. Keeping the skin on can add extra nutrients and a slightly rustic texture. Next, slice the potatoes into halves or quarters lengthwise, depending on their size, and then cut each piece into bite-sized chunks. Aim for pieces that are 1/2 inch cubes.
Should You Cool Potatoes Before Making Potato Salad?
Yes, it is important to cool potatoes before making potato salad. Allowing the potatoes to cool before mixing them with the other ingredients helps maintain the desired texture and prevents the salad from becoming mushy.
To cool the potatoes quickly and efficiently, you can spread them out on a baking sheet in a single layer, allowing them space to cool off quickly. In a pinch, you can place the cooked potatoes in a colander and rinse them with cold water. After rinsing, gently pat the potatoes dry with a clean kitchen towel or paper towels.
Once the potatoes are cooled, you can proceed with mixing them with the dressing and other ingredients. Cooling the potatoes ensures that the flavors meld together nicely and the salad retains a pleasant, consistent texture.
Prepping Ahead: How to Store Cooked Potatoes for Potato Salad
Storing cooked potatoes properly is crucial to maintaining their quality and ensuring they are safe to eat when you're ready to make your potato salad. After cooking the potatoes, drain them thoroughly and let them cool to room temperature. Once cooled, transfer the potatoes to an airtight container. This helps to retain their moisture and prevents them from absorbing unwanted odors from other foods in the refrigerator.
For best results, place a layer of plastic wrap directly on top of the potatoes before sealing the container. This extra step can help minimize exposure to air, further preventing the potatoes from drying out. Store the container in the refrigerator, where the potatoes can last for up to 3 to 5 days.
When you're ready to use the cooked potatoes, take them out of the refrigerator and let them come to room temperature before mixing them with the other ingredients for your potato salad. This helps the potatoes blend more smoothly with the dressing and other components.
Is Potato Salad Healthy?
Potato salad can be a healthy addition to your meal, but its nutritional value largely depends on the ingredients used. A southern-style potato salad recipe often calls for real mayonnaise, which is high in fat and calories. While delicious, these southern versions of potato salads can quickly add up in terms of calorie count and may not be the healthiest option, especially if consumed in large quantities.
One way to make potato salad healthier is by using a lighter dressing. Swapping mayonnaise for Greek yogurt or a vinaigrette made with olive oil can significantly reduce the fat content while adding beneficial nutrients like protein and healthy fats. Adding a variety of vegetables boosts the salad's vitamin and mineral content while enhancing its flavor and texture. Herbs like parsley, dill, and chives can add fresh, vibrant flavors without extra calories!
Incorporating potatoes themselves is a good start, as they are a great source of vitamins C and B6, potassium, and fiber, especially if you leave the skins on. To maximize the health benefits, consider using red or purple potatoes, which contain higher levels of antioxidants. By paying attention to the ingredients and preparation, potato salad can be a tasty and nutritious part of a balanced diet, offering a delicious way to enjoy your vegetables and essential nutrients.
How Long Does Potato Salad Last in the Fridge?
Potato salad typically lasts for about 3 to 5 days in the refrigerator when stored properly.
To ensure it stays fresh and safe to eat, keep it in an airtight container. This helps prevent the salad from absorbing any odors from other foods and keeps it from drying out.
Can You Freeze Potato Salad?
Freezing potato salad is generally not recommended due to the impact on its texture and quality.
Potato salad typically contains ingredients like mayonnaise or sour cream, which do not freeze well. These creamy components tend to separate and become watery when thawed, resulting in an unappetizing consistency.
Additionally, potatoes themselves can change texture when frozen, often becoming grainy or mushy, which detracts from the overall appeal of the salad.
How Much Potato Salad Per Person?
A good rule of thumb is to plan for about 1/2 cup to 3/4 cup of potato salad per person if it's a side dish. This translates to roughly 4 to 6 ounces per person.
The quantity might vary depending on several factors, such as how many other sides will be offered to guests and if this group of friends are heavy eaters. If potato salad is a central part of a buffet with many other side dishes, you might lean toward the lower end of the estimate. If it's a proper barbecue or people will be lingering for hours, you may choose to plan for a heavier serving per person.
It's always better to have a little extra than to run short, especially for popular dishes like potato salad. Additionally, leftover potato salad can be stored in the refrigerator for a few days, giving you flexibility in case of last-minute adjustments to your guest list.
Can Dogs Eat Potato Salad?
We've been getting these questions more and more on the recipe blog, so we've reached out to our local vet!
Potato salad, a staple at many picnics and barbecues, falls into a gray area. Plain potatoes are generally safe for dogs when cooked, but potato salad often contains ingredients that can be harmful to them. Common components like onions, garlic, chives, and certain spices are toxic to dogs and can lead to serious health issues. Additionally, mayonnaise, which is frequently used in potato salad, is high in fat and can cause digestive problems or even pancreatitis in dogs.
Beyond the obvious toxic ingredients, there's also the concern of added salt, sugar, and other seasonings that aren't suitable for canine consumption. Even if you think your potato salad is dog-friendly, it's always better to err on the side of caution.
If you want to treat your dog to a special snack, consider making a simple, dog-friendly version of potato salad! Use plain, boiled potatoes, and mix them with a small amount of plain yogurt or cooked vegetables like carrots and peas. This way, you can enjoy your picnic knowing your pup is safe and happy with their own delicious dish.
Award-winning Southern Potato Salad Recipe
Ingredients
Potato Salad Dressing
- 1 c. mayonnaise
- 2 T. red Wine Vinegar
- 1 t. sugar
- ½ c. white onion minced
- A pinch of salt
Potato Salad
- 4 large russet potatoes for fluffy potato salad or 5 large red potatoes for cubed potato salad.
- salt and pepper to taste
- 2 T red wine vinegar
- 1 red bell pepper julienned and then the strips cut into thirds
- 1 c. from a bag of julienned carrot sticks or 2 carrots, julienned
- 1 stalk celery small dice
- 1 t. Dijon mustard or yellow mustard
- ¼ c. fresh chives minced
- 2 T. fresh parsley minced
- Dash of celery seed
Instructions
For the perfect potato salad dressing:
- 1. Whisk together the mayonnaise, red wine vinegar, sugar, and salt (to taste) in a small bowl.
- 2. Add ½ c. minced white onion and stir well. Chill while you prepare the rest of the ingredients. It gets better as it develops.
To prepare the potatoes
- If you have chosen to use russet potatoes, peel the potatoes and discard the potato skins in the garbage. If you prefer waxy potatoes you may leave the skins on, or peel them. Whatever you prefer.
- 3. Cut each potato in half, then in quarters. Line up the quarters and cut the potato chunks into 1/2 inch cubes. Reserve the chopped potatoes in a bowl.
- 4. Boil a large pot of water over high heat. Salt the water well. Carefully drop the cubed potatoes into the boiling water. Boil the potatoes 10-15 minutes or until fork tender. **See note regarding alternative ways to cook the potatoes**
- 5. Drain the potatoes in a colander. Rinse with cool water to bring the temperature down. Drain well.
- 6. Place the potatoes in a large bowl and add the salt, pepper, and 2 tablespoons of red wine vinegar. Allow the potatoes to finish cooling and marinating while you work on the other ingredients.
- 7. On a cutting board, julienne the red bell pepper into match sticks. Then cut the sticks into thirds and place them into a bowl.
- Repeat with the carrot or you may buy julienned carrots in a bag and just chop them well with a sharp knife. Place the carrots into the bowl with the red bell pepper strips
- Chop the celery into small dice. Mince the parsley and chives. Add them all to the bowl.
- 8. Combine the potatoes with the chopped veggies and pour the chilled sauce mixture over all of the vegetables and potatoes. 9. Add in the mustard and a couple of shakes of celery seed if desired. Season to taste.
- 10. Chill 2 hours or overnight. Garnish with additional minced fresh parsley or chives for a beautiful presentation.
elisa says
Hello! I'm excited to try this recipe. I see that the description says, "Made with tender potatoes, crunchy pickles, and a zesty mayo-mustard dressing, it's the ultimate side dish that everyone will love." I do not see pickles listed in the ingredients or in the instructions. If there are pickles in this potato salad, what kind do you recommend?
Sarah Penrod says
I do not know why it says that! I think we have a Louisiana potato salad with pickles and the descriptions must be switched. Thank you, I will fix it now. Happy Cooking. 🙂 - Chef Sarah
John Faldyn says
is T FOR TABLE SPOON AND t. for teaspoon???????? just making sure I'm reading it correctly. thanks
The Urban Cowgirl says
Yes, T is for Tablespoon and little t. is for teaspoon! That's generally a universal thing. Happy cooking!! 🙂