Warning: this potato salad is addictive. It is really, really hard to stop eating. This is a Southern-style potato salad where Russet potatoes are boiled in their jackets, peeled while still warm and mixed with eggs, mayo, yellow mustard and sweet pickles creating a super fluffy, egg-a-licious, creamy, sweet and puckery side dish. I scarfed a ton before it even hit the table – I just couldn’t put. the. fork. down…

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You can add celery, horseradish, white onion, celery seed or even black olives to it. But I just like it plain and simple. I think it’s good without any crunch. And it’s important to use a starchy baker potato like the ‘Russet’ that doesn’t hold it’s shape well when boiled or you won’t get that fluffy bite.

My Mom always swore by the “German” potato salad method which, I’ve used on several occasions including a Pig Roast dinner at Tunitas Creek Kitchen many years ago where I smoked the potatoes before hot dressing them. I used  Yukon Gold potaotes for this method because they hold their shape better (and that’s what was growing on the farm).

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But I think this creamy style lends itself better to grilled sardines and all that umami goodness which, is what I whipped it up for.  It’s also good with hot dogs, grilled chicken – or just by itself in a big bowl with a big ol’ fork!

 

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Fluffy Eggy Southern Style Potato Salad

Ingredients

  • 5 pounds medium russet potatoes
  • 2 cups mayonnaise
  • 1/3 cup yellow mustard
  • 1/4 cup apple cider vinegar
  • 1/2 cup sweet pickle relish
  • 1 stalk celery, chopped
  • 6 hard cooked eggs, sieved (or minced very fine)
  • Kosher salt and white pepper to taste
  • Smoked paprika and chives to garnish
  • 5 pounds russet potatoes (peeled, washed, and cubed 1/2-inch)
  • Enough cold water to cover potatoes in large stock pot
  • 1 tablespoon salt
  • 1/2 cup dill pickles, diced
  • 1 onion, diced
  • 2 cups Miracle Whip Salad Dressing (I use mayonnaise)
  • 1/4 cup mustard
  • salt
  • pepper
  • 6 boiled eggs, diced
  • paprika

To cook the Potatoes: Cut the Russets in half, leaving them in their skins, and place them in a large pot of COLD water. If you put potatoes in hot water they will discolor and turn gray. Gently simmer until potatoes are fork tender, about 20 minutes. Drain in a colander and allow to cool enough so you can handle them. Peel and cut into bite size chunks – they will fall apart more while mixing.

In a mixing bowl stir together: mayo, mustard, vinegar, relish, and hard cooked egg (that has been passed through a drum sieve or chopped exceptionally fine). Season with salt and white pepper to taste.

Mix the mayo mixture with the potatoes in a large bowl. Adjust seasoning. Refrigerate for 1-2 hours before serving. Garnish with chopped chives and smoked paprika.

If desired you can also add: chopped celery and finely chopped white onion.