Paula Deen Potato Salad Recipe
Are you looking for a classic southern side dish? The Paula Deen Potato Salad Recipe is the perfect choice. This dish is creamy, tangy, and very delicious.
Equipment
- Large pot for boiling
- Colander for draining
- Large mixing bowl
- Sharp knife
- Small bowl for dressing
- Cutting board
- Large spoon for stirring.
Ingredients
- 5 lbs red potatoes cubed.
- 6 hard-boiled eggs chopped.
- 2 cups mayonnaise.
- 1 tbsp yellow mustard.
- 1 cup celery diced.
- 1 small onion diced.
- 1/2 cup sweet pickle relish.
- 1 tsp salt.
- 1/2 tsp black pepper.
Instructions
- Place cubed potatoes in a large pot. Cover them with water. Add a pinch of salt. Boil until they are fork-tender.
- Pour the potatoes into a colander. Let them cool down completely. This prevents the mayo from melting.
- Peel your hard-boiled eggs. Chop them into small pieces. Set them aside for later.
- In a small bowl, combine mayonnaise and mustard. Add salt, pepper, and relish. Whisk until the mixture is smooth.
- Put potatoes and eggs in a large bowl. Add celery and onions. Pour the dressing over everything.
- Fold the mixture with a large spoon. Be careful not to mash the potatoes. Ensure everything is coated well.
- Cover the bowl with plastic wrap. Refrigerate for at least two hours. This helps the flavors develop.
Notes
- Use red potatoes for the best texture.
- Do not overcook the potatoes.
- Let potatoes cool before adding mayo.
- Add a splash of pickle juice for zing.
- Always use full-fat mayonnaise for richness.