Southern Potato Salad

This recipe for Southern Potato Salad isperfect for gatherings or a comforting side dish.

Whether prepared in the Instant Pot with a quick zero-minute pressure cook or on the stovetop, the combination of diced potatoes, eggs, dill relish, pimentos, and a medley of seasonings, all blended with mayo and mustard, results in a flavorful dish that can be enjoyed cold or warm, garnished with a sprinkle of paprika for added flair.

As a bonafide southern girl, I grew up eating Southern Potato Salad at almost every family gathering.

My mother was famous in our family for her “fancy potato salad,” and it was probably her most requested recipe. This Southern Potato Salad was labeled as “fancy” because of the diced pimentos used in the recipe.

Pimentos are definitely optional but I love the pop of color and the sweetness as it contrasts with the dill pickle flavor.

How to make Southern Potato Salad

There is a small trick to making this potato salad the best you have ever tasted. Hold tight and I will tell you.

Ingredients

• 5 pounds Russet, Yukon Gold, or red potatoes, scrubbed, peeled, and diced in 1 to 2 inch pieces
• 2 eggs
• ½ cup dill relish (do not drain)
• 1 (4 ounce) jar diced pimentos (do not drain)
• 1 teaspoon celery salt
• 1 teaspoon onion powder
• 1 cup mayonnaise
• 1 tablespoon prepared mustard
• Salt and pepper, to taste
• Paprika, for garnish

How to make Southern Potato Salad in the Instant Pot

Start by adding the recommended amount of water (usually 1 to 1 ½ cups) to your electric pressure cooker. Pop in a steamer basket, or if you don’t have one, get creative with a mesh trivet or pot in pot method to avoid any burn messages.

Seal the lid, set the valve to sealing, and program your pressure cooker to “manual” or “pressure cook” for ZERO minutes. Once the pressure cycle is done, switch the valve to venting for a quick pressure release, then rescue those eggs and dunk them into a bowl of ice water.

Next, let your diced potatoes rest in a colander or a large bowl, generously sprinkling the seasonings on top.

And here is the trick… Pour in the dill relish and pimentos, and give it all a good ten minutes to cool before transferring to a mixing bowl. The brine from the pickles and pimentos marinates the potatoes giving the potato salad amazing flavor.

Peel and dice those eggs, throw them into the bowl along with the rest of the ingredients, stir gently, and finish it off with a sprinkle of paprika. For the best flavor, let it mingle in the fridge, but if you’re feeling impatient, warm servings work just as well. Enjoy!

Make Southern Potato Salad on the stove top

If you would prefer to make the potato salad on the stove top or you do not have an Instant Pot, it’s not a problem. Most of the recipe will remain the same. The only different is how you prepare the potatoes and eggs.

Toss those diced potatoes and eggs into a stockpot, covering them with water about an inch over. Sprinkle in some salt, as much as you like.

Now, crank up the heat to medium-high, let that water get its boil on. Once it’s bubbling, dial it down to medium and let it simmer for 8 to 12 minutes until those potatoes are just right – pierce them with a fork to be sure.

Fish out the eggs and drop them into a bowl of ice water to stop the cooking process while the potatoes drain in a colander. Then proceed with the remainder of the Southern Potato Salad recipe.

Is it better to make potato salad the night before?

Making potato salad the night before can actually be a good idea for several reasons:

• Flavor Infusion: Allowing the salad to sit overnight allows the flavors to meld together, enhancing the overall taste of the dish. The potatoes absorb the flavors of the dressing and other ingredients, resulting in a more flavorful dish.
• Convenience: Preparing Southern Potato Salad in advance can save you time on the day you plan to serve it. This can be especially helpful if you are hosting an event or preparing a meal with multiple dishes.
• Chilling: Potato salad is typically served cold, and allowing it to chill in the refrigerator overnight helps it reach the optimal temperature. This can be particularly refreshing, especially if you’re serving the salad at a picnic or outdoor gathering.

Can you prep potatoes ahead of time for potato salad?

Yes, you can certainly prep potatoes ahead of time for potato salad. Doing so can be a convenient time-saving step, especially if you are planning to make the salad for an event or gathering. Here are some steps you can follow:

Select the Right Potatoes: Choose waxy potatoes like Yukon Gold or red potatoes. They hold their shape better after cooking and are well-suited for potato salad.

Peel and Cut: Peel the potatoes if desired, and cut them into evenly sized chunks. This ensures that the potatoes cook uniformly.

Boil or Steam: Cook the potatoes until they are just tender. Be careful not to overcook them, as overly soft potatoes can result in mushy potato salad.

Cool Quickly: After boiling or steaming, cool the potatoes quickly to stop the cooking process. You can do this by draining them and placing them in a single layer on a baking sheet to cool at room temperature.

Refrigerate: Once the potatoes have cooled to room temperature, cover the baking sheet or transfer them to an airtight container and refrigerate until you are ready to assemble the potato salad.

Is it better to boil potatoes whole or cut up for potato salad?

Whether to boil potatoes whole or cut up for Southern Potato Salad depends on personal preference and the desired outcome. Here are considerations for both methods:

Boiling Whole Potatoes:

• Advantages: Boiling whole potatoes can help them retain more moisture and prevent them from becoming waterlogged. The skins act as a protective layer, and the potatoes absorb less water during cooking.
• Disadvantages: Whole potatoes may take longer to cook than pre-cut pieces. Also, peeling hot, whole potatoes can be a bit tricky.

Boiling Cut-Up Potatoes:

• Advantages: Cutting potatoes into smaller, uniform pieces can result in quicker and more even cooking. It also allows for easier testing of doneness, and peeling is more straightforward after boiling.
• Disadvantages: Cut-up potatoes may absorb more water during cooking, potentially affecting the texture of the potato salad. However, this can be mitigated by careful monitoring of the boiling time.

Should you salt the water when boiling potatoes for potato salad?

Yes, it is generally a good idea to add salt to the water when boiling potatoes for Southern Potato Salad. Salting the water enhances the flavor of the potatoes as they absorb some of the salt during the cooking process. This step contributes to the overall taste of the potato salad, ensuring that even the potatoes themselves have a seasoned and flavorful quality.

When salting the water for boiling potatoes, you can add about 1 to 2 tablespoons of salt per gallon of water.

The salt not only seasons the potatoes but can also help improve the texture by slightly firming the outer layers of the potatoes. It’s important to note that you can adjust the amount of salt based on your personal preference for taste.

Do you use dill pickles or sweet pickles in Southern Potato Salad?

This was a constant topic of conversation at family gatherings because my grandmother preferred sweet pickles while my mother (and I) liked potato salad with dill pickles.

The choice between sweet pickles and dill pickles in potato salad depends on personal preference and the flavor profile you desire. Both options can add a distinct taste to the salad, so it ultimately comes down to your taste preferences and the overall flavor balance you’re seeking.

How do you store potato salad overnight?

To store Southern Potato Salad overnight, follow these steps to maintain its freshness and prevent bacterial growth:

Cool the Potato Salad: Allow the potato salad to cool to room temperature before storing it. If you’ve just made it, let it sit out for a bit. Avoid leaving it at room temperature for longer than two hours, especially in a warm environment. [Source]

Refrigerate Promptly: Once the potato salad has cooled, cover the bowl tightly with plastic wrap or transfer it to an airtight container. Refrigerate it promptly. Storing it in an airtight container helps prevent the absorption of odors from the refrigerator.

Why does my potato salad get watery overnight?

If your Southern Potato Salad becomes watery overnight, it’s likely due to the potatoes absorbing the moisture from other ingredients or the dressing. This can happen for a few reasons:

Absorption of Dressing: Potatoes are porous, and they can absorb liquids, including the dressing used in the potato salad. Over time, the potatoes may soak up some of the moisture from the dressing, leading to a slightly watery texture.

Release of Starch: Potatoes contain starch, and when they are cooked, some of the starch can be released into the cooking water. If the potatoes are not properly drained or cooled before being incorporated into the salad, this starch can contribute to excess moisture.

To minimize the risk of watery potato salad:

• Cool Potatoes Properly: After boiling or steaming the potatoes, make sure to cool them completely before mixing them with the dressing. This can help prevent excessive absorption of liquid.
• Use Waxy Potatoes: Choose waxy potatoes like Yukon Gold or red potatoes for potato salad. These varieties tend to hold their shape better and release less starch than mealy potatoes. [Source]
• Balance Ingredients: Be mindful of the ratio of dressing to potatoes. Adding too much dressing or a dressing with a high water content can contribute to excess moisture.
• Stir Before Serving: If you notice excess moisture when you take the potato salad out of the refrigerator, give it a gentle stir before serving. This can help redistribute the dressing and ingredients.

Can you eat potato salad that was left out overnight?

Any type of potato salad, especially when it contains mayonnaise or other dairy-based dressings, is particularly susceptible to bacterial growth. Mayo-based salads should be refrigerated promptly and kept at a temperature below 40°F (4°C) to inhibit the growth of harmful bacteria.

If potato salad has been left out overnight or for more than two hours at room temperature (or one hour if the temperature is above 90°F or 32°C), it’s advisable to discard it for safety reasons. Consuming food that has been improperly stored can lead to foodborne illnesses, which can cause symptoms such as nausea, vomiting, diarrhea, and more severe complications.