Southern Potato Salad
From joe1155 12 years ago
- 20 to make
- Serves 2
When I was a kid, I liked the flavor of potato salad, but hated the chunks of vegetables (except for the pickles). So when I began to make it on my own, I wanted to try a different texture. So I shred the onions and celery on my mandolin and really like the result--soft with a little bit of crunch. Read more This is not a sweet recipe. I really like a more vinegary, dill tasting potato salad. See less
Ingredients
- 1 large boiling potato (ca. 2/3lb), peeled and cut into cubes shopping list
- 1 Tbsp onion, minced shopping list
- 1 rib of celery, minced shopping list
- 1 or 2 large dill pickles,chopped shopping list
- 4 Tbsp mayonnaise (more or less, depending on how big the potato is) shopping list
- 2 tsp mustard shopping list
- salt, pepper and sweet paprika powder. shopping list
- If it is too dry, try adding some pickle juice to moisten. shopping list
How to make it
- Fill a pot with enough well salted water to cover the potato pieces. Bring to a boil. Add the potatoes and cook until they are tender.
- While the potatoes are cooking, make the dressing.
- Combine the mayonnaise, mustard and vegetables in a bowl large enough to hold the potatoes. Add some pepper, but no salt.
- When the potatoes are done, drain them and rinse under cold water. When they are cold, dry them thoroughly with paper towels and add them to the dressing. Stir gently to prevent the potato pieces from breaking up too much. Taste and add more salt if necessary.
- Cover and store overnight in the fridge to let the flavors blend.
- Arange in a serving bowl and sprinkle the potatoes with some paprika powder.
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