Sunday, May 23, 2021

Southern Potato Salad

 Southern Potato Salad

This delicious southern salad is prepared for a picnic. it's placed on a delicious mayonnaise and mustard combination and is topped off with a skinny layer of paprika on top.


3 pounds of red potatoes (peeled and dig small cubes)

5 large boiled eggs, peeled and chopped, leaving one for garnish

1 cup of real mayonnaise

3 tablespoons yellow mustard

2-3 tablespoons of sugar can suits taste

1 tablespoon of apple vinegar

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic granules or garlic powder

½ teaspoon celery seeds

½ teaspoon dried fennel

½ cup pickled sweet or chopped sweet pickles (can use pickled fennel, if desired)

1 rib celery, finely diced

1 small purple onion , finely diced

4 spring onions, chopped

smoked paprika for garnish


1.Cook the diced potatoes in salted water over medium-high heat for 8 to 10 minutes or until tender with a fork. don't be too long. Drain well.

2.In a large bowl, beat the mayonnaise, mustard, vinegar, salt, pepper, garlic, celery seeds and fennel thoroughly. Add the taste of pickle, celery, shallots and chives.

3.In a bowl, add the chopped potatoes and eggs. Stir gently until the potatoes are evenly coated.

4.Refrigerate for 4 hours. Mix well before serving and garnish with the egg part sprinkled with peppers.

5.It also can be served hot, if desired.