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- Greetings, fellow gourmands! One of my favorite salads of all time is the Southern Potato Salad, and I am thrilled to be sharing this dish with you today. I can declare with authority that this potato salad is a winner since I like potatoes and am always seeking for new takes on old favorites. If you give it a try, I guarantee you won’t be able to resist eating it forever. Now that we have the ingredients, let’s get to work on the recipe and see what happens!
doidash meredith food studios is the source.
Things needed:
5 or 6 potatoes, medium size, peeled and cubed
4 big eggs, cooked and diced
a quarter cup of green onions, thinly sliced
Use 1/4 cup of chopped sweet pickles (sweet pickles have the ideal sweetness and tanginess ratio, but feel free to sub in dill if you want!)
1/8 teaspoon of mayonnaise
1/8 teaspoon of celery flake
a quarter cup of mayo
Add seasonings of salt and pepper according to recommendation.
I’m Ready to Start Baking!
Get the potatoes ready first. Toss the diced and peeled potatoes with enough water to cover them in a big saucepan. While the heat is set to medium-high, bring the water to a boil. Bring to a boil, then simmer, covered, for 20 to 25 minutes, or until potatoes are soft. One to ten minutes is the typical time required for this.
After the potatoes are cooked to your liking, remove them from the water and place them in a big basin. Now, chilling the cooked potatoes until they’re cold is the key to making this potato salad even more wonderful. Believe me when I say that this is the most important stage for texture and taste.
Let the potatoes cool in the fridge while we get the other components ready. Separate the cooked eggs and finely slice the green onions. Chop the eggs into small pieces. Sweet pickles—a must-have! Also, mince them.
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