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Black Folks Southern Potato Salad Recipe

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3.9 from 9 reviews

A classic Southern-style potato salad featuring tender russet and optional red or purple potatoes mixed with creamy mayonnaise, sweet pickles, celery, onion, and hard-boiled eggs, all lightly seasoned and garnished with paprika and sliced eggs. Perfectly balanced with a touch of rice vinegar for brightness, this dish is a nostalgic favorite for gatherings and picnics.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Potatoes

  • 4 russet potatoes, peeled
  • 4-6 small red or purple potatoes (optional, unpeeled)

Eggs and Dressing

  • 5 large eggs
  • 2 tablespoons rice vinegar
  • ⅓ cup sweet pickles, diced (or sweet relish)
  • ½ cup celery, diced
  • 2 tablespoons yellow onion, diced
  • 1 tablespoon mustard
  • ⅓ cup mayonnaise (plus an optional extra ¼ cup for creamier texture)
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Garnish

  • 1 teaspoon paprika

Instructions

  1. Prepare Potatoes: Peel the russet potatoes completely and leave them whole. If using the optional small red or purple potatoes, leave their skins on without peeling.
  2. Boil Potatoes: Bring a large pot of water to a rolling boil, then carefully add the potatoes. Cook for about 15 minutes until they are tender but still firm enough to hold shape.
  3. Cool and Chop Potatoes: Remove the potatoes from the boiling water and allow them to cool until warm to the touch but not hot. Then, coarsely chop them into medium-sized chunks and place them in a large mixing bowl.
  4. Add Vinegar: Pour 2 tablespoons of rice vinegar over the warm chopped potatoes to add a subtle tang. Set the bowl aside for the flavors to meld.
  5. Boil Eggs: Arrange the eggs in a single layer at the bottom of the now empty pot. Cover with cold water by about an inch over the eggs. Bring the water to a rolling boil over high heat and allow the eggs to cook for 10–12 minutes.
  6. Prepare Vegetables: While the eggs are boiling, dice the sweet pickles, celery, and yellow onion. Add these to the bowl with the potatoes and vinegar.
  7. Make Dressing: Add 1 tablespoon mustard, ⅓ cup mayonnaise, 2 tablespoons sugar, 1 teaspoon salt, and ½ teaspoon black pepper to the potato mixture. Stir gently and set aside.
  8. Cool and Peel Eggs: When eggs have finished boiling, remove the pot from heat. Use tongs to transfer eggs to an ice bath to cool completely. Once cool, peel the shells.
  9. Chop and Mix Eggs: Coarsely chop four of the peeled eggs and fold them gently into the potato salad. Reserve one egg for garnish.
  10. Combine Ingredients: Carefully fold all ingredients together to ensure even coating of the potatoes with the mayonnaise mixture and diced vegetables without mashing.
  11. Garnish and Chill: Sprinkle 1 teaspoon paprika over the top for color and flavor. Slice the reserved boiled egg and arrange on top of the salad. Cover and refrigerate for at least one hour before serving to allow flavors to develop.

Notes

  • Using a mix of russet and small red or purple potatoes provides a nice variety of textures and colors.
  • For creamier potato salad, add an extra ¼ cup of mayonnaise.
  • Allow the potato salad to chill for at least 1 hour to enhance flavor melding.
  • Be careful not to overcook potatoes to avoid them becoming mushy.
  • Chilling the boiled eggs in an ice bath makes peeling much easier.
  • This potato salad can be made a day ahead and stored covered in the refrigerator.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: Southern American

Find it online: https://monicarecipes.com/black-folks-southern-potato-salad-recipe/