Description
Southern charm meets culinary innovation in this potato salad masterpiece, blending classic Southern ingredients with unexpected, zesty flavors. Crisp potatoes, tangy pickles, and creamy dressing create a refreshing side dish that will delight you at summer gatherings.
Ingredients
Scale
Main Ingredients:
- 4 lbs (1.81 kg) russet potatoes, peeled and cut into 1-inch cubes
- 4 hard-boiled eggs, peeled; whites chopped and yolks crumbled
- 1 medium carrot, peeled and shredded
- 5 stalks celery, finely chopped
- 1/2 to 1 medium red or sweet yellow onion, finely chopped
Binding and Seasoning Ingredients:
- 1 cup (237 ml or 8 ounces) mayonnaise
- 3 tablespoons apple cider vinegar
- 3 tablespoons sweet pickle or gherkin juice
- 8 small sweet pickles or gherkins, shredded
Spices and Additional Ingredients:
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dry mustard
- 1/2 teaspoon sugar
- Paprika and chopped chives, for garnish (optional)
Instructions
- Prepare the potatoes by submerging them in a generously sized pot filled with water, seasoning with kosher salt. Simmer the potatoes over moderate heat for approximately 15-20 minutes until they reach a tender consistency without becoming waterlogged.
- Carefully drain the potatoes using a colander, then transfer them to a spacious mixing bowl, allowing them to cool slightly while maintaining their warmth.
- Craft the tangy dressing by whisking together mayonnaise, apple cider vinegar, pickle juice, salt, ground pepper, dry mustard, and a hint of sugar in a separate bowl until the mixture becomes smooth and well-integrated.
- Gently cascade the prepared dressing over the warm potatoes, ensuring an even coating that allows the flavors to penetrate the starchy base.
- Introduce finely chopped onion, crisp celery, shredded pickles, delicately grated carrots, and crumbled egg whites into the potato mixture.
- Using a wooden spoon, delicately fold the ingredients together, creating a harmonious blend without crushing the potatoes completely.
- Employ a potato masher to lightly compress the mixture 5-6 times, generating a creamy yet textured consistency that maintains some potato chunks.
- Seal the salad in a container and refrigerate for a minimum of 2 hours, allowing the flavors to meld and intensify overnight if possible.
- Prior to serving, dust the surface with a sprinkle of paprika and garnish with freshly chopped chives or parsley to add a vibrant, aromatic finish.
Notes
- Enhance potato texture by letting them cool slightly before mixing with dressing, preventing mushy breakdown.
- Customize flavor profile by adjusting vinegar and sugar ratios for tangier or sweeter results.
- Keep salad creamy yet chunky by using gentle folding techniques when combining ingredients.
- Swap mayonnaise with Greek yogurt for a lighter, protein-rich alternative that maintains delicious taste.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Lunch, Side Dish
- Method: Boiling
- Cuisine: Southern (American)
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 100 mg