Dee Dee's Soul Food Potato Salad

Course: Side Dish

Cuisine: American, Soul Food

Prep Time: 30

Cook Time: 15

Chill Time: 1

Total Time: 1 45

Servings: servings

Calories: 414kcal

Author: Jazzmine Woodard

Old fashioned potato salad perfect for the cookout, fish fry or backyard barbecue

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Equipment

1 small saucepan
1 vegetable peeler or paring knife
1 cutting board
1 knife
1 deep pot four quarts or larger
1 colander or strainer
1 kitchen spoon or silicone spatula
1 large mixing bowl

Ingredients

water
6 eggs
2 ½ pounds Yukon gold potatoes about 8-10 potatoes
½ teaspoon sea salt plus more for boiling potaotes
1 cup chicken broth or stock
3 stalks celery
½ sweet yellow onion
1 ½ cup mayonnaise
¾ cup spicy brown mustard
10 ounces sweet pickle relish
4 ounces pimentos canned or jarred and diced
½ teaspoon paprika plus more for garnish
½ teaspoon garlic powder
½ teaspoon black pepper
3 blades fresh chive

Instructions

Bring a small saucepan of water to boil over medium-high heat (about five minutes) then add eggs and cook for about 10 minutes or until hard boiled. Drain eggs and allow to cool until they can be comfortably handled.
water, 6 eggs
While boiling the eggs, peel the potatoes and cut them into one to two-inch pieces.
2 ½ pounds Yukon gold potatoes
Place the potatoes in a large pot and cover them by about one inch with water. Generously salt the water and pour in chicken broth.
½ teaspoon sea salt, 1 cup chicken broth
Cook the potatoes over medium-high heat for about 15 minutes or until fork tender then drain and cool them to room temperature.
While the potatoes cook and cool, peel the hard boiled eggs and chop them then chop the celery and dice the onion.
3 stalks celery, ½ sweet yellow onion
Add the mayonnaise, mustard, sweet relish, pimentos, chopped celery and onion, smoked paprika, garlic powder, sea salt, and black pepper to a large bowl and stir until combined. Taste test the sauce and add more seasoning, as needed.
1 ½ cup mayonnaise, ¾ cup spicy brown mustard, 10 ounces sweet pickle relish, 4 ounces pimentos, ½ teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon black pepper
Mix the cooled potatoes and eggs into the sauce until well coated then cover the bowl and place it in the refrigerator to chill for at least one hour.
Garnish chilled potato salad with a generous sprinkle of paprika and chopped chives.
3 blades fresh chive

Notes

Preparation

Good potato salad actually gets better with time so it's a great make-ahead dish for the day before your get-together. You can make it up to three days in advance if stored properly. Just reserve the garnishes until you're ready to serve it.

Variations

Use the mustard you prefer, including spicy brown mustard (my fave!), Creole mustard, yellow mustard, and Dijon mustard. The mustard and relish provide a nice amount of tang without adding vinegar.

Troubleshooting

Cutting the potatoes too big means they will take longer to cook and cool. Alternatively, if you cut the potatoes too small, they are more likely to break when mixing later so you'll end up more of a smashed or mashed potato texture. I also recommend cutting into 1-2 inch chunks so that they will be bite-sized and not awkward to navigate when serving and eating!

Mixing warm potatoes or eggs into the mayo and mustard sauce will break up the mayonnaise resulting in a clumpy texture and oily potato salad. So make sure these ingredients are cooled to room temperature first.

Storage

Store the potato salad in an airtight container in the refrigerator. It will keep for up to five days this way.

I don't recommend freezing leftover potato salad because of the mayonnaise and boiled eggs, which will have a different texture once thawed and not be very appetizing.

Nutrition