Try this Southern Potato Salad Recipe, or contribute your own.
- 3 large eggs
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 cup mayonnaise
- 1 1/2 tsp onion powder
- 1/4 cup diced celery
- 4 large russet potatoes scrubbed and rinsed
- 2 tbsp yellow mustard
- 1/4 cup sweet relish
- 1/3 cup dill relish
- 1/4 cup cup chopped green onion ( green and white parts)
- 2 tbsp dill pickle juice
- 1 tsp cracked black pepper
- paprika ( optional)
- Carbohydrate 55.6021617100484 g
- Cholesterol 218.500000005917 mg
- Fat 12.0752695546612 g
- Fiber 3.8164564832643 g
- Protein 12.1137654172449 g
- Saturated Fat 2.62829826823874 g
- Serving Size 1 1 -8 (350g)
- Sodium 491.892840687473 mg
- Sugar 51.7857052267841 g
- Trans Fat 6.50117642836279 g
- Calories 369 calories
Step-by-step
- Boil the potatoes until they are nice and fork tender, once done drain the water and let cool.
- Peel the potato skin off, place them into a large bowl, then cut the potatoes in chunks.
- Dice or crumble the boiled eggs, then add them into the bowl with the potatoes.
- Next, toss in the celery, and onion.
- Sprinkle in all of the seasonings, then set the bowl to the side.
- In a separate bowl combine the mayonnaise, mustard, relish, and pickle juice.
- Mix until well combined, then add it with the other ingredients.
- Fold all of the ingredients until they are well combined.
- Cover and refrigerate until the potato salad is nice and cold.
- Place the potato salad into a serving bowl, then sprinkle paprika on top ( optional).
- Serve and enjoy!
The Mechanics of Starch and Emulsion
Standard ingredient lists omit the chemical behavior of high-starch tubers like russet potatoes. Boiling them whole in their skins prevents waterlogging, which ruins the binder. Once cooked, peeling them while hot allows steam to escape completely. Whisking mayonnaise, yellow mustard, and pickle juice separately creates a stable emulsion before it contacts the solids. Incorporating dill pickle juice alongside sweet relish balances the sugar content. Folding the dressing gently into the warm chunks prevents the starch from breaking down into a paste. Chilling the mixture for at least two hours allows the starches to firm up and absorb the seasonings thoroughly.
Texture Evolution on Day Two
Refrigeration alters the internal moisture matrix of the dish. Starch molecules retrograde overnight, tightening the structure and concentrating the garlic and onion powders. Leftovers keep safely in an airtight container for up to three days at 40 degrees Fahrenheit or below. Stirring in an extra teaspoon of mustard before serving revives brightness if the flavors mute during cold storage.
