This Classic Southern Potato Salad Recipe is great to take to a potluck. It's made with tender, steamed potatoes and a mayonnaise dressing.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Ingredients
2poundssmall red potatoescut into bite-size pieces
2ribscelerydiced
¼cuponion (green onions or shallots)diced
2tablespoonssweet pickle relish
2tablespoonsdiced pimiento
½cupmayonnaise
1tablespoonyellow mustard
salt and pepper
paprika for garnish
Instructions
Prepare the potatoes by cutting them into bite-size pieces.
Put the cubed potatoes into a steamer basket over boiling water and cook until fork tender.
While the potatoes cook, chop the celery and onions and add them to a large bowl along with the sweet pickle relish and pimiento.
In a small bowl, mix the mayonnaise, mustard, salt and pepper.
Drain the potatoes very well. You can even return them to the hot pan for a few minutes to allow all the water to evaporate. You want them quite dry but still warm.
Combine the drained, cooked potatoes in a large bowl with the celery, scallions, pickle relish, and well-drained pimiento.
Add the mayonnaise mixture and gently toss until well combined.
Spoon into a serving dish and dust with paprika.
Serve warm or chilled.
Notes
Potato salad shouldn’t sit out at room temperature for extended periods of time – two hours is the absolute maximum. Store in a tightly covered container in the refrigerator for 3 to 4 days. Freezing is not recommended.
May be made the day before serving. Store tightly covered in the refrigerator until needed.