This Classic Soul Food Potato Salad is creamy, tangy, and simply comforting. With tender potatoes, crunchy celery, and a hint of mustard, it’s a perfect side dish for any meal!
Every bite brings a wave of nostalgia—just like Grandma used to make. I can’t resist sneaking a spoonful before it’s served. Make sure to chill it for that refreshing taste! 🥗
Key Ingredients & Substitutions
Potatoes: Yukon Gold potatoes are my favorite here—they’re creamy and hold their shape well. You can also use red potatoes for a firmer texture. If you’re in a pinch, Russet potatoes work too, just remember they can be fluffier.
Mayonnaise: Traditional for creaminess! If you want a lighter option, try Greek yogurt. It gives a tangy taste and is healthier. You can mix half mayo and half yogurt for a balance of flavors.
Mustard: Yellow mustard brings zest. If you like a little kick, substitute with Dijon mustard. For a milder flavor, consider honey mustard.
Hard-boiled Eggs: These add richness and texture. If you want to skip them for dietary reasons, you can enhance the creaminess with more mayo or avocado.
Cucumber Relish: Sweet pickle relish is classic, but if you prefer, you could use dill relish for a tangier effect. I love experimenting, so try adding chopped pickles or even fresh herbs!
What’s the Best Way to Cook Potatoes for Potato Salad?
Cooking potatoes properly is key for perfect potato salad! Here’s how to do it right:
- Start in cold water! Place washed, peeled, and cut potatoes in a large pot, then cover with cold water. This helps them cook evenly.
- Salt the water generously. It adds flavor to the potatoes as they cook. Think of it as seasoning pasta water.
- Keep a close eye on cooking time. You want them tender but not mushy, around 12-15 minutes should do it. So, check them with a fork—if it slides in easily, they’re perfect!
- Drain well to avoid a watery salad. Let them cool slightly before mixing with other ingredients. You want that creamy texture, not a soupy mess!
Classic Soul Food Potato Salad
Ingredients You’ll Need:
For the Salad:
- 3 pounds Yukon Gold or white potatoes, peeled and cut into chunks
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped onion (white or yellow)
- 3 hard-boiled eggs, chopped
- 2 tablespoons sweet pickle relish
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar
- Salt and black pepper to taste
For Garnish:
- Paprika (optional)
- Fresh parsley or chives (optional)
How Much Time Will You Need?
This Classic Soul Food Potato Salad takes about 15 minutes for preparation and an additional 2 hours (or preferably overnight) for chilling in the fridge. In no time, you’ll be ready to dig into this flavorful dish that’s perfect for any gathering!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the peeled and chunked potatoes into a large pot, then cover them with cold water. Add a pinch of salt to flavor the potatoes as they cook. Bring the pot to a boil over medium-high heat.
2. Cook the Potatoes:
Once boiling, reduce the heat and let the potatoes simmer. Check them after about 12-15 minutes; they should be tender when pierced with a fork but not falling apart. Drain the potatoes well and transfer them to a large mixing bowl to cool slightly.
3. Make the Dressing:
While the potatoes are cooling, grab another bowl! Combine the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and black pepper. Mix until everything is smooth and well blended.
4. Combine Ingredients:
Now, add the chopped celery, onion, hard-boiled eggs, and sweet pickle relish into the bowl with the cooled potatoes. Pour the dressing you just made over the potato mixture. Gently fold everything together, making sure the potatoes are evenly coated.
5. Chill and Let the Flavors Meld:
Take a taste and adjust seasoning with any extra salt and pepper as needed. Once satisfied, cover the bowl and refrigerate for at least 2 hours, or overnight if you can. This helps all those delicious flavors blend together beautifully!
6. Serve:
Before serving, sprinkle the top with paprika and add some fresh parsley or chives for a pop of color. Enjoy your potato salad chilled or at room temperature alongside your favorite soul food dishes!
FAQ for Classic Soul Food Potato Salad
Can I Use Other Types of Potatoes for This Recipe?
Absolutely! While Yukon Gold potatoes are preferred for their creaminess, you can also use red potatoes for a firmer texture or even Russet potatoes if that’s what you have on hand. Just keep in mind that Russets may result in a fluffier potato salad.
Can I Make This Potato Salad Vegan?
Yes, you can make a vegan version by substituting mayonnaise with a plant-based mayo and skipping the hard-boiled eggs. For added creaminess, consider using mashed avocado or silken tofu blended until smooth.
How Long Does This Potato Salad Last in the Fridge?
This potato salad will keep well in the fridge for about 3 to 5 days in an airtight container. Just give it a good stir before serving again, as the ingredients may settle a bit.
Can I Add Other Ingredients?
Definitely! Feel free to customize with ingredients like diced bell peppers, shredded carrots, or even bacon bits for added flavor and texture. Just keep in mind that these additions may change the overall taste profile slightly!
