I had prepared a potato salad recipe from my mother-in-law that served us well for years. It was good, we were happy.
About a year ago, I found this recipe for Southern Style Potato Salad on Budget Bites, which is one of my favorite food blogs. Beth, the culinary talent who develops the recipes, is a fellow LSU grad with a degree in Nutritional Science.
We tried her Southern Style Potato Salad and have not looked back. It’s so good! In our home, this potato salad has become the best friend of our grilled fried chicken that I posted about last week.
Southern Potato Salad (very slightly adapted from Budget Bytes)
3 pounds russet potatoes
1 teaspoon sugar
2 large eggs
3/4 cup mayonnaise
2 green onions, sliced on the diagonal
1 cup chopped celery
1 tablespoon sweet relish
1 tablespoon mustard
1 tablespoon red wine vinegar
fresh cracked pepper to taste
1/2 teaspoon Tony Chachere’s Creole Seasoning
Wash and peel the russet potatoes. Into a large dutch oven filled with cold water and 1 teaspoon of sugar, place whole peeled potatoes. Bring to a boil and then simmer for 40-45 minutes until fork tender.
Gently remove potatoes from water with a large slotted spoon. Place into a bowl and then into the refrigerator.
As potatoes cool, boil eggs.
Into a small pot, add cold water and eggs. Bring to a boil and allow eggs to boil for 1 minute. Turn heat off, cover, and allow to sit for 15 minutes. After 15 minutes, pour off hot water and run cold water over eggs in the pot. (I add a few ice cubes to make sure the cooking process stops.)
Once cool, peel and chop eggs, set aside.
When potatoes are thoroughly chilled, cube and place into a large mixing bowl. Add eggs, chopped celery, and sliced green onion. Mix gently.
Into a small mixing bowl, whisk mayonnaise, sweet relish, mustard, red wine vinegar, Tony’s Creole seasoning and freshly cracked black pepper.
Add dressing to potato mixture and gently combine.
Chill for several hours in the refrigerator.