Why Make This Recipe
Southern-Style Potato Salad with a Kick is a delightful twist on the classic favorite. It’s creamy, flavorful, and has just the right amount of zest to make it stand out at any gathering. This potato salad is not only easy to make but also holds a special place in Southern cuisine. Whether you’re hosting a barbecue, attending a potluck, or simply craving a hearty side dish, this recipe is sure to impress family and friends.
How to Make Southern-Style Potato Salad with a Kick
Ingredients
- 3 pounds gold potatoes, peeled & cut into bite-size pieces
- 1 tablespoon chicken bouillon powder (for boiling water)
- 1/2 cup diced sweet onion
- 1/2 cup diced celery
- 1 teaspoon all-purpose seasoning (like Lawry’s or Tony’s)
- 3 large hard-boiled eggs, chopped (plus extra for topping)
- 1/2 cup Duke’s Mayo
- 1/2 cup Miracle Whip
- 2 tablespoons yellow mustard
- 2 tablespoons dill relish (or sweet relish if preferred)
- Salt & black pepper, to taste
- 1–2 teaspoons granulated sugar (optional)
- Smoked paprika (for garnish)
Directions
- Place peeled and diced potatoes in a pot of cold water. Add chicken bouillon powder and bring to a boil. Cook until fork-tender (10–15 minutes). Drain and let cool slightly.
- In a large mixing bowl, combine potatoes, sweet onion, and celery. Sprinkle in the all-purpose seasoning and mix gently.
- In a separate bowl, stir together the Duke’s mayo, Miracle Whip, yellow mustard, and relish (and sugar if using). Add this mixture to the potatoes and fold gently to coat.
- Stir in chopped boiled eggs. Taste and adjust seasonings with more salt, pepper, or sugar as needed.
- Top with extra sliced or chopped boiled eggs and a sprinkle of smoked paprika. Chill for 1 hour before serving for best flavor (optional).
How to Serve Southern-Style Potato Salad with a Kick
Serve this potato salad chilled as a side dish at your next BBQ or picnic. It goes great with grilled meats, burgers, and hot dogs. You can also serve it in a beautiful bowl with a sprinkle of smoked paprika on top for an appealing look.
How to Store Southern-Style Potato Salad with a Kick
To store leftovers, cover the potato salad tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. Just give it a good stir before serving again!
Tips to Make Southern-Style Potato Salad with a Kick
- Choose gold potatoes for a creamy texture.
- For extra flavor, let the salad chill for at least an hour.
- Adjust the seasoning by tasting as you mix!
- Feel free to add other ingredients, like chopped pickles or green onions, for a personal touch.
Variation
You can easily switch out ingredients based on your preference. For a tangier flavor, try adding more dill relish or even some chopped sweet pickles. You can also replace the Duke’s mayo with a lighter option if desired.
FAQs
1. Can I use a different type of potato?
Yes, you can use red or white potatoes, but gold potatoes tend to be creamier and hold up well.
2. Is there a vegetarian version of this salad?
Yes, you can make it vegetarian by omitting the chicken bouillon powder and using vegetable broth instead.
3. Can I make potato salad a day in advance?
Absolutely! In fact, making it a day ahead can enhance the flavors as they meld together in the fridge.
Southern-Style Potato Salad with a Kick
Ingredients
For the potato salad
- 3 pounds gold potatoes, peeled & cut into bite-size pieces Choose gold potatoes for a creamy texture.
- 1 tablespoon chicken bouillon powder (for boiling water) Omit for a vegetarian version.
- 1/2 cup diced sweet onion
- 1/2 cup diced celery
- 1 teaspoon all-purpose seasoning (like Lawry’s or Tony’s)
- 3 large hard-boiled eggs, chopped (plus extra for topping) Add more chopped eggs for garnish.
- 1/2 cup Duke’s Mayo Can be replaced with a lighter option.
- 1/2 cup Miracle Whip
- 2 tablespoons yellow mustard
- 2 tablespoons dill relish (or sweet relish if preferred) More relish can enhance tanginess.
- 1–2 teaspoons granulated sugar (optional) Can be omitted.
- Smoked paprika (for garnish)
Instructions
Preparation
- Place peeled and diced potatoes in a pot of cold water. Add chicken bouillon powder and bring to a boil. Cook until fork-tender (10–15 minutes). Drain and let cool slightly.
- In a large mixing bowl, combine potatoes, sweet onion, and celery. Sprinkle in the all-purpose seasoning and mix gently.
Mixing
- In a separate bowl, stir together the Duke’s mayo, Miracle Whip, yellow mustard, and relish (and sugar if using). Add this mixture to the potatoes and fold gently to coat.
- Stir in chopped boiled eggs. Taste and adjust seasonings with more salt, pepper, or sugar as needed.
Serving
- Top with extra sliced or chopped boiled eggs and a sprinkle of smoked paprika. Chill for 1 hour before serving for best flavor (optional).