Sandra This Paula Deen Potato Salad Recipe is a classic and creamy recipe, which is made with red potatoes and hard-boiled eggs. It’s the perfect side dish for BBQs and potlucks, ready in about 40 minutes plus chilling time.
Paula Deen Potato Salad Recipe Ingredients
- 2 pounds red potatoes or Yukon Gold potatoes
- 2 1/2 teaspoons kosher salt, divided
- 3 large hard-boiled eggs (optional)
- 2 dill pickle spears (or 1/4 cup sweet pickle relish)
- 2 medium stalks celery
- 1 large shallot
- 2 medium scallions (optional)
- 1/4 small bunch fresh parsley, dill, or a combination
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar or rice vinegar, divided
- Freshly ground black pepper
How To Make Paula Deen Potato Salad
- Cook the potatoes: Cut the potatoes into 3/4-inch chunks (peel them first if you prefer). Place them in a large pot with 2 teaspoons of the kosher salt and cover with cold water by about 1 inch. Bring to a boil, then reduce the heat to a gentle simmer and cook for 8-10 minutes, or until the potatoes are tender when pierced with a fork.
- Prepare the dressing: While the potatoes cook, dice the hard-boiled eggs, dill pickles, and celery. Mince the shallot and slice the scallions. Finely chop the fresh herbs. In a medium bowl, combine these ingredients with the mayonnaise, Dijon mustard, the remaining 1/2 teaspoon of salt, and 1 tablespoon of the vinegar. Stir everything together.
- Cool the potatoes: Drain the cooked potatoes well in a colander. Spread them in a single layer on a rimmed baking sheet and sprinkle the remaining 1 tablespoon of vinegar over them while they are still hot. Let them cool to room temperature, about 15 minutes.
- Combine and chill: Gently fold the cooled potatoes into the bowl with the dressing until everything is evenly coated. Taste and season with more salt and black pepper if needed. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Recipe Tips
- How do I get the perfect potato texture? The key is to not overcook the potatoes. They should be fork-tender but not falling apart. Test them frequently as they simmer and drain them as soon as they are done.
- Why sprinkle vinegar on the hot potatoes? Hot potatoes act like sponges. Sprinkling them with vinegar right after they’re drained allows them to absorb the tangy flavor, seasoning the potatoes themselves and adding another layer of flavor to the finished dish.
- Can I make this ahead of time? Yes, this potato salad is even better when made ahead. Chilling it for at least an hour (or even overnight) gives the flavors time to marry and results in a much more delicious salad.
- What are the best potatoes for potato salad? Waxy potatoes like red potatoes or Yukon Golds are the best choice because they hold their shape well after being cooked and won’t turn to mush when you mix the salad.
What To Serve With Potato Salad
This classic side dish is a must-have at any cookout or gathering. It pairs perfectly with:
- Fried chicken
- BBQ ribs or pulled pork
- Grilled hamburgers and hot dogs
- Sandwiches and wraps
How To Store Potato Salad
Refrigerate: Store leftover potato salad in an airtight container in the refrigerator for up to 5 days. Freeze: Freezing is not recommended for potato salad, as the texture of the potatoes and the mayonnaise-based dressing will become watery and unpleasant upon thawing.
Potato Salad Nutrition Facts
- Calories: 350 kcal
- Carbohydrates: 35g
- Protein: 8g
- Fat: 20g
- Saturated Fat: 4g
- Sodium: 950mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Absolutely. Leaving the skins on red potatoes adds color, texture, and extra nutrients to the salad. It’s a matter of personal preference.
Dill pickles will give the salad a tangy, savory flavor, while sweet pickle relish will add a distinct sweetness. Both are classic choices, so it depends on whether you prefer a sweeter or more savory potato salad.
The most common reason for bland potato salad is under-seasoning. Don’t be afraid to add more salt and freshly ground black pepper after you’ve mixed everything together. A little extra vinegar or a squeeze of fresh lemon juice can also brighten up the flavors.
Try More Recipes:
Paula Deen Potato Salad Recipe
Description
A classic, creamy, and tangy potato salad with red potatoes, hard-boiled eggs, and a perfectly seasoned mayonnaise dressing.
Ingredients
Instructions
- Boil the cubed potatoes in salted water for 8-10 minutes until fork-tender; drain well.
- While potatoes are still hot, spread them on a baking sheet and sprinkle with 1 tbsp of vinegar. Let cool.
- In a large bowl, combine the diced eggs, pickles, celery, shallot, herbs, mayonnaise, Dijon mustard, and remaining vinegar and salt.
- Gently fold the cooled potatoes into the dressing until evenly coated.
- Season with black pepper to taste.
- Cover and refrigerate for at least 1 hour before serving.
Notes
- Use waxy potatoes like red or Yukon Gold, as they hold their shape better after cooking.
- Sprinkling the hot, cooked potatoes with vinegar allows them to absorb more flavor.
- The salad tastes best when made ahead, allowing the flavors to meld in the refrigerator.
- For a sweeter salad, use sweet pickle relish instead of dill pickles.
