Southern Style Potato Salad is a beloved classic that captures the essence of down-home comfort food. This creamy, tangy, and savory side dish brings together traditional Southern flavors in every bite. Perfect for potlucks, barbecues, or Sunday family dinners, this potato salad is hearty and satisfying, thanks to its generous ingredients and bold seasonings. Whether you’re a fan of the old-fashioned version or looking to add a modern twist, this recipe is sure to become a staple in your kitchen. Now, let me guide you through crafting this delicious dish with a step-by-step approach.
Why You’ll Love This Southern Style Potato Salad
There are countless reasons to fall in love with this Southern Style Potato Salad. First, it’s incredibly rich and creamy, thanks to a blend of mayonnaise and mustard. The addition of apple cider vinegar provides a tangy balance that enhances the overall flavor. Bacon adds a smoky crunch, while the celery introduces a refreshing contrast in texture. Hard-boiled eggs make the salad heartier, turning it into a dish that’s as filling as it is flavorful. A final touch of Sriracha adds just the right amount of zest to enhance each mouthful.
Ingredients
- 4 cups real mayonnaise (preferably Hellmann’s)
- 1 cup yellow mustard
- 2 tablespoons salt (adjust to taste)
- 4 teaspoons sugar (optional, adjust to taste)
- 1 teaspoon black pepper
- 16 cups cooked, cubed red potatoes (skin-on)
- 1/2 cup apple cider vinegar
- 24 hard-boiled eggs, chopped
- 4 cups chopped celery
- 1 pound bacon, cooked and crumbled (or use store-bought bacon pieces)
- 7-10 dashes Sriracha hot sauce
- A pinch of paprika for garnish
Step-by-Step: How to Make Southern Style Potato Salad
- Begin by boiling the potatoes until fork-tender. This usually takes about 15 minutes once the water reaches a boil.
- Drain and allow the potatoes to cool completely. Once cooled, cube them into bite-sized pieces.
- Hard-boil the eggs. Once cooked, let them cool, peel, and chop roughly.
- While the eggs are cooking, prepare the bacon. Cook until the bacon is crispy, then transfer to paper towels to drain and cool before crumbling.
- Stir together the mayonnaise, mustard, salt, sugar, black pepper, and apple cider vinegar in a large bowl.
- Gently fold in the cooled, cubed potatoes, being careful not to mash them.
- Add the crumbled bacon, chopped eggs, and celery. Mix lightly to combine.
- Finally, add the Sriracha and fold the salad a few more times to ensure even coating.
- Sprinkle paprika on top for a classic finishing touch.
- Cover and refrigerate. Allow the salad to chill overnight to maximize the flavor blend. Serve chilled or at room temperature.
Helpful Tips
- Keeping the skins on while boiling helps the potatoes hold their shape better.
- Use a fork to test potato doneness. Overcooking can lead to mushy salad.
- Chill the salad overnight for optimal flavor development.
- Adjust seasoning to taste before serving, especially after refrigeration.
- Add Sriracha gradually to control the heat level.
Substitutions And Variations
- Swap red potatoes with Yukon Gold for a buttery texture.
- Use Greek yogurt or sour cream for a lighter version.
- Substitute turkey bacon for a leaner alternative.
- Add pickles or relish for extra tang.
- Try Dijon mustard instead of yellow for a sharper bite.
Storage Instructions
Keep the potato salad sealed in an airtight container and store it in the fridge. The salad remains fresh and tasty for up to five days. For best texture and taste, stir before serving if stored for more than a day. Avoid freezing, as it can cause the creamy dressing to break and alter the texture.
Nutritional Information
(Approximate values per serving, based on 20 servings):
- Calories: 320
- Total Fat: 24g
- Saturated Fat: 5g
- Cholesterol: 110mg
- Sodium: 620mg
- Carbohydrates: 18g
- Fiber: 2g
- Sugars: 2g
- Protein: 8g
Serving Suggestions
Serve Southern Style Potato Salad as a side dish alongside grilled meats like ribs, chicken, or brisket. It also pairs beautifully with sandwiches or as part of a picnic spread. Top with a sprinkle of paprika or a touch of fresh parsley to brighten the presentation.
Frequently Asked Questions About Southern Style Potato Salad
Is it possible to prepare this potato salad in advance?
Yes! Preparing it a day early actually enhances the flavor as the ingredients have time to marry beautifully.
Is it okay to use store-bought bacon pieces?
Absolutely. Store-bought bacon pieces are a great time-saver and still add plenty of flavor.
How spicy does the Sriracha make it?
The Sriracha adds a subtle heat that enhances the flavor without overpowering it. You can adjust the amount to your preference.
Can I use a different type of vinegar?
Apple cider vinegar is preferred for its sweetness and tang, but white vinegar can be used in a pinch.
What type of potatoes are best?
Red potatoes are ideal because they hold their shape well and have a pleasant texture.
Conclusion
Thank you for joining me in crafting this delicious Southern Style Potato Salad. It’s a dish that’s near and dear to my heart, not just for its flavor but for the memories it brings of family gatherings and summer cookouts. I hope you find this recipe as enjoyable and comforting as I do. This recipe is simple to prepare, rich in flavor, and sure to wow your guests. Wishing you joyful cooking adventures, and thank you for being a cherished part of our food-loving family!
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Southern Style Potato Salad Recipe
- Total Time: 50 minutes
- Yield: 20 servings 1x
Description
This Southern Style Potato Salad is creamy, savory, and loaded with flavor. It’s the perfect side for barbecues, potlucks, and family dinners. Made with red potatoes, bacon, eggs, and a zesty dressing, it’s the ultimate comfort food.
Ingredients
4 cups mayonnaise
1 cup yellow mustard
2 tbsp salt
4 tsp sugar
1 tsp black pepper
16 cups cooked, cubed red potatoes (skin-on)
1/2 cup apple cider vinegar
24 hard-boiled eggs, chopped
4 cups chopped celery
1 lb bacon, cooked and crumbled
7–10 dashes Sriracha
Pinch of paprika
Instructions
Boil potatoes until fork-tender. Cool and cube.
Hard-boil eggs, cool, peel, and chop.
Cook bacon until crispy, cool, then crumble.
In a large bowl, mix mayo, mustard, salt, sugar, pepper, and vinegar.
Gently fold in potatoes.
Add bacon, eggs, and celery; mix lightly.
Stir in Sriracha.
Garnish with paprika.
Chill overnight and serve cold or room temperature.
Notes
Use red potatoes for best texture.
Store-bought bacon bits save time.
Letting the salad sit overnight enhances flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Carbohydrates: 18g
- Protein: 8g