Janice Mcdaniels Southern Potato Salad Recipes

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SOUTHERN-STYLE POTATO SALAD RECIPE



Southern-Style Potato Salad Recipe image

This classic potato salad recipe is the quintessential Southern side dish; it often makes an appearance at church potlucks, family celebrations, or game-day cookouts. Packed with onions, celery, sour cream, and bacon, this dish is sure to send your taste buds on a ride. It perfectly complements barbecue ribs, homemade hamburgers, or your favorite casserole. With hearty ingredients and delicious flavor, some would assume it would be hard to make. Don't fret - this Southern classic is easy to whip up.Here's a tip: be sure to let the potatoes cool before adding them into the recipe. This will help you achieve the perfect texture. Not convinced you should give this dish a try? Make it your own. Depending on your style and taste, you could add in or remove ingredients. A little extra mustard, some shallots, or even grape tomatoes - try out our potato salad recipe at your next al fresco dinner party.

Provided by Southern Living Editors

Categories     Potatoes

Yield 8 servings

Number Of Ingredients 12

4 pounds potatoes
3 hard-cooked eggs, grated
1 cup mayonnaise
1/2 cup sour cream
1/4 cup celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons sweet pickle relish
1 tablespoon mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 pound bacon, cooked and crumbled
Garnishes: chopped fresh parsley, grape tomatoes

Steps:

  • Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool. Peel potatoes, and cut into 1-inch cubes.
  • Stir together potatoes and eggs.
  • Stir together mayonnaise and next 7 ingredients; gently stir into potato mixture. Cover and chill. Sprinkle with bacon just before serving. Garnish, if desired.

SOUTHERN POTATO SALAD



Southern Potato Salad image

Follow our step-by-step, photo illustrated recipe to make this Southern Style Potato Salad, just like my Mama always made. Potato Salad is a great side dish to any meal. Perfect for church dinners, picnics, and so much more. Printable recipe included.

Provided by Steve Gordon

Categories     Side Dishes

Time 1h

Number Of Ingredients 10

5lbs Potatoes
1 medium Onion, diced
1 medium Bell Pepper, diced
4 hard boiled Eggs, chopped
1 cup Duke's Mayonnaise
¼ cup Sweet Pickles, diced
1 Tablespoon Yellow Mustard
1 teaspoon Sugar
½ teaspoon Salt
¼ teaspoon Black Pepper

Steps:

  • Wash, peel, and cube the potatoes.
  • Place potatoes in boiling water, boil until tender. About 10 minutes.
  • Drain the potatoes, place in large mixing bowl. Refrigerate while you prepare the veggies.
  • Dice the bell pepper.
  • Dice the onion.
  • Chop the boiled eggs.
  • Chop the sweet pickles.
  • Add the bell pepper, onion, eggs, pickles.
  • Add the mustard, sugar, salt, black pepper, and mayo.
  • Gently stir everything together until potatoes are coated.
  • Taste, add more salt and pepper as desired.
  • Refrigerate for at least one hour before serving for best flavor.
  • Enjoy!

SOUTHERN POTATO SALAD



Southern Potato Salad image

This potato salad includes eggs, celery, and relish and should be served warm.

Provided by S0NGLADY

Categories     Salad     Potato Salad Recipes     Dairy-Free Potato Salad Recipes

Time 2h

Yield 4

Number Of Ingredients 8

4 potatoes
4 eggs
½ stalk celery, chopped
¼ cup sweet relish
1 clove garlic, minced
2 tablespoons prepared mustard
½ cup mayonnaise
salt and pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain and chop.
  • Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water; peel and chop.
  • In a large bowl, combine the potatoes, eggs, celery, sweet relish, garlic, mustard, mayonnaise and salt and pepper. Gently mix together and serve warm.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 44.6 g, Cholesterol 196.4 mg, Fat 27.4 g, Fiber 5.2 g, Protein 11.3 g, SaturatedFat 4.9 g, Sodium 454.8 mg, Sugar 7 g

BASIC POTATO SALAD



Basic Potato Salad image

Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h40m

Number Of Ingredients 6

3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into 3/4-inch cubes
1/3 cup white-wine vinegar
4 scallions, white part minced, green part thinly sliced
Coarse salt
Ground pepper
3/4 cup light mayonnaise

Steps:

  • Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
  • Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
  • Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
  • Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
  • Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.

Nutrition Facts : Calories 196 g, Fat 7 g, Fiber 3 g, Protein 5 g

SOUTHERN POTATO SALAD



Southern Potato Salad image

Provided by Food Network

Categories     side-dish

Time 20m

Number Of Ingredients 10

6 medium red potatoes, cooked and chilled
2 eggs, hard boiled
1 cup mayonnaise
1/3 cup Durkee's Famous Sauce
1 tablespoon yellow mustard
1/8 teaspoon onion powder
1/4 teaspoon celery salt
1/4 teaspoon Lawry's seasoned salt
1/2 cup to 3/4 cup sweet relish
Salt and pepper

Steps:

  • Peel and cut up cooked potatoes and put into a large bowl.
  • Mash hard-boiled eggs with a fork and set aside.
  • In a large bowl, combine the mayonnaise, Durkee's, mustard, onion powder, celery salt, Lawry's seasoning salt, sweet relish. Mix well. Then add the mashed eggs, salt and pepper. Pour the dressing over the potatoes and mix well. Refrigerate and serve well chilled.

SOUTHERN POTATO SALAD



Southern Potato Salad image

This potato salad with a southern twist is perfect for a church supper or potluck. The pickles add extra sweetness. -Gene Pitts, Wilsonville, Alabama

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 8

5 medium potatoes, peeled and cubed
6 hard-boiled large eggs, chopped
1/2 cup thinly sliced green onions
1/4 cup chopped sweet pickles
1 teaspoon prepared mustard
1 teaspoon celery seed
1 cup mayonnaise
Salt and pepper to taste

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.

Nutrition Facts : Calories 377 calories, Fat 26g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 275mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

JANICE MCDANIEL'S SOUTHERN POTATO SALAD



Janice McDaniel's Southern Potato Salad image

I got this from a newspaper and it is amazing! So creamy, with a good balance of flavors. I made it for a barbeque and got many compliments on it.

Provided by Diane C.

Categories     Potato Salads

Time 30m

Number Of Ingredients 12

3 lb red potatoes
2 Tbsp fresh onion, grated (save the rest of the onion for another use)
1 c mayonnaise
1 Tbsp apple cider vinegar
2 tsp prepared mustard
1 tsp sugar
1/2 tsp salt
1 tsp celery seed
1/2 tsp black pepper (i use fresh cracked)
1/3 c sweet pickle relish, drained
2/3 c hard boiled eggs, peeled and chopped
3-4 stalk(s) celery (i use one)

Steps:

  • 1. Bring several qts. of water to boil in a large pot. Wash the potatoes and chop into 1/2 in. pieces, leaving the skins on. Add potatoes to boiling water, cover and return to a boil. Reduce heat to medium high, uncover and cook potatoes for 13-15 minutes.
  • 2. Peel the onion and grate off 2 Tbs. with juice into a 3 qt. or larger bowl. Add mayonnaise, vinegar, mustard, sugar, salt, pepper, pickle relish and egg. Whisk until well combined. Rinse and dice celery. Add it to the bowl and stir well.
  • 3. When the potatoes are tender, drain well and cool til warm, but not hot. Usually about 5- 10 minutes. (you can rinse them with cold water to speed up the process.) Add potatoes to the bowl. Stir well to coat with dressing. Cover and chill for 2 hours. Before serving, taste and add more salt and pepper, if you like.
  • 4. Notes: I leave out the eggs when I make it. You can separate the egg yolks and add them to the dressing, then add the chopped egg whites to the potato salad, if you want a richer dressing. If you pour the dressing over the hot potatoes, they will absorb most of the dressing. It is better to let the potatoes cool a few minutes before adding the dressing. Low-fat mayonnaise works fine. Don't substitute Miracle Whip. You can top this salad with sliced green onions or some chopped parsley, for a bit of color.

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