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Dilly New Potato Salad with Summer Sausage

Dilly New Potato Salad with Summer Sausage



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Ingredients

  • 4 pounds 1'-diameter new potatoes, preferably red-skinned
  • 1/2 pound good-quality summer sausage, cut into 1/2' rounds
  • 6 tablespoons (3/4 stick) unsalted butter, cut into small cubes
  • 2 tablespoons whole grain mustard
  • Freshly ground black pepper
  • 3 tablespoons coarsely chopped fresh dill plus more for garnish
  • 2 tablespoons chopped fresh chives

Recipe Preparation

  • Place potatoes in a large pot. Add water to cover by at least 1"; salt water generously. Bring to a boil over medium-high heat; immediately reduce to a low simmer. Simmer potatoes until tender, about 20 minutes. Drain potatoes, reserving 1/2 cup cooking liquid.

  • Meanwhile, heat a grill pan over high heat. Add sausage rounds and cook on one side until charred in spots, about 5 minutes (do not grill second side). Let sausage cool. Cut sausage into 1/2" cubes and set aside.

  • Combine potatoes, butter, mustard, and 3 Tbsp. potato cooking liquid in a large bowl. Toss, adding cooking liquid by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce. Season potatoes to taste with salt and pepper.

  • Using a potato masher, lightly crush the potatoes (you want them to just break open but not fall apart). Add 3 Tbsp. dill, chives, and half of sausage; toss once. Scatter remaining sausage over top and garnish with chopped dill.

,Photos by Dominique LaFond

Nutritional Content

7 servings, 1 serving contains: Calories (kcal) 400 Fat (g) 18 Saturated Fat (g) 9 Cholesterol (mg) 50 Carbohydrates (g) 47 Dietary Fiber (g) 3 Total Sugars (g) 0 Protein (g) 11 Sodium (mg) 390Reviews Section

Dilly Potato Salad

Fresh dill, chives and BBQ seasonings, make this potato salad unique!

Ingredients

  • 2 pounds Potatoes, Scrubbed, Peeled And Cubed
  • 1 cup Sour Cream
  • 1 cup Mayonnaise Or Miracle Whip
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Onion Powder
  • 1 teaspoon Salt
  • 1 teaspoon Fresh Cracked Pepper
  • ⅓ cups Fresh Dill, Minced
  • ⅓ cups Fresh Snipped Chives
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Tablespoon BBQ Seasoning
  • 1 cup Celery, Thinly Sliced
  • 6 whole Large Eggs Hard Boiled And Peeled

Preparation

Using a large saucepan, cover potatoes in cool, salted water and bring to a boil. Cook until fork tender. Depending on the size of the cubes, this should take around 10 minutes. Drain and set aside.

In a large bowl, combine sour cream, mayo or Miracle Whip, garlic powder, onion powder, salt, pepper, dill and chives. Stir to combine and add apple cider vinegar and BBQ seasonings. Carefully stir in potatoes and celery pieces. Slice eggs then stir into potato salad mixture.


Potato Salad Done Right | The Food Lab

Potato salad. Big deal, right? It's kinda like background music in a restaurant—something to keep you and your fellow diners distracted and occupied during the awkward silences before the main course arrives. You put an obligatory spoonful on your paper plate and poke at it with a plastic fork until the burgers are done.

At least that's what most potato salad is. The problem is, it's such a simple dish that most of the time, it's made without thought. Boil the potatoes, toss them with some mayo, add a few dollops of whatever condiment catches your fancy, and toss it in a bowl.

But a really well-constructed potato salad can be as interesting as the burger it precedes (and believe me: I love burgers). Tangy, salty, and sweet with a texture that's simultaneously creamy, crunchy, and fluffy in each bite, a perfect potato salad should taste feather-light, despite being made with potato and mayo, two of the heaviest ingredients around.

So why is it that there are so many mediocre potato salads? What could possible go wrong in a recipe that's really got no more than two steps?

Let's take a closer look at some of the hidden complexities, shall we?

The Problems

The way I see it, there are three things that can go wrong with a potato salad. Screw up any one of these, and you're quickly going south:

  • The potatoes are underseasoned. In a good potato salad, the pieces of potato should be seasoned all the way through to the core. Their hearty, earthy flavor does fine on its own or with a bit of salt when hot—but when cold, it comes across as heavy and bland. Without plenty of acid to brighten it up, your potato salad is dead in the water.
  • The potatoes are under/overcooked. If there's one thing I can't stand, it's al dente potatoes. Potatoes should not be crunchy or firm. But nor do you want your potato salad to be cold mashed potatoes. The perfect piece of potato should be tender and fluffy all the way through, with the edges just barely beginning to break down, adding a bit of potato flavor to the dressing.
  • The salad is underseasoned. Foods that are served cold need to be seasoned more aggressively than foods that are served hot—our taste buds are less receptive at colder temperatures. Combine this with the heaviness of potatoes, and it makes sense that a potato salad needs to have more vinegar, sugar, spice, and salt than other dishes. But balance is key. All the elements need to come together instead of competing.

To find my way to the ideal potato salad, I'd need to address these issues one at a time.

Hot and Cold

First step: getting the texture just right. Potatoes are made up of a series of cells that contain starch granules. These cells are glued together with pectin. As the potato cooks, the pectin slowly breaks down, and the starch granules start absorbing water. When you overcook them, the first thing that happens is the pectin breaks down too far. The potato cells start falling away, and the whole thing turns mushy. Welcome to cold mashed potato city. Overcook them even more, and the starch granules will swell so much that they'll begin to burst, turning a mildly offensive bowl of cold mashed potato salad into an outright disrespectful bowl of gluey, inedible goo.

Undercook them, on the other hand, and your potatoes remain crunchy, and crunchy potatoes are grounds for immediate ejection from the backyard.

It gets even more complex: since potatoes heat up from the exterior towards the center, it's possible to have a potato that's simultaneously overcooked and undercooked. The best way to accomplish this feat of culinary indecency is to drop your cut potatoes into a pot of already-boiling water, like I did to the potato below:

When the potato starts in hot water, the outside rapidly begins to overcook before the center has even got the chill off of it. Make a salad with these, and you end up with crunchy nuggets of uncooked potato swimming in a sea of gluey mash. No thanks.

Much better was the batch of potatoes I started in cold water. The potatoes heated up evenly right along with the water, so that by the time they were perfectly cooked in the center, the edges had just barely starting to break apart—not a bad thing. I like a little bit of broken up potato to thicken and flavor the dressing.

Of course, even with a cold start, one problem remained: potatoes require constant vigilance—they go from undercooked to overcooked in an instant. Get distracted for just a minute (say, to go chase after your puppy who's just peed on your backpack then hidden your notebook under the couch), and you've got gluey potatoes on your hands.

There had to be a way to solve that problem, but for now, I moved on to the next issue: Seasoning.

'Tis the Season

For some time I've though that it's better to season your potatoes when they are hot, but I'd never actually figured out why. Do they actually absorb more seasoning, or could it just be a psychosomatic effect?

To find out, I cooked three separate batches of potatoes, using green food coloring as a stand in for the salt and vinegar. The first batch I cooked directly in green colored water. The second batch I cooked in plain water, then seasoned with green-colored water after draining while they were still hot. The last batch I allowed to cool completely before adding the green water.

After all batches were completely cooled, I cut a cube of each in half to see how far the food coloring had penetrated.

You can see from the results that it clearly makes a big difference to season when hot. The potatoes cooked in seasoned water and seasoned while still hot appeared a light shade of green all the way to their centers, while the potato that was seasoned after cooling was mostly pale in the center, with a single green streak where a natural fault in the potato occured.

The reason for this is twofold. First, the cooked starch on the surface of the potato hardens and gelatinizes as it cools, making it harder for anything to penetrate. Secondly, as the potato cools, it contracts and tightens up slightly, making it harder for any seasoning to work its way into the center even if it manages to make it past the gelatinized starch sheath on the exterior.

Look carefully at the time lapse photos below, and you can see that the potato on the right, which was taken a full 30 minutes after the potatoes were drained, is ever so slightly smaller than the potato on the photo at the left (look at the left arrowhead, and notice how it extends beyond the edge of the potato in the photo at right).

The difference may look small to the naked eye, but to a molecule of vinegar trying to work its way into a spud, that makes all the difference in the world.

You may have noticed, like I did, that whether or not the potato was cooked in seasoned water or seasoned immediately after coming out of plain water, it made very little difference in terms of flavor penetration. Might as well just add the vinegar to the potatoes after they're cooked, right? But there's a very good reason to add a little vinegar to the potato's cooking water: it prevents it from overcooking, something I learned a while back when I was on my quest for French Fry perfection. Pectin breaks down much more slowly in acidic environments. A tablespoon of vinegar per quart of water was enough to allow me to boil my potatoes without having to worry about whether or not they'll overcook while I'm distracted by the dog.

Overcooking problem solved.

This Spud's for You!

At this point, I asked myself a basic question: are russets really the right potato for the job?

Potatoes vary widely in their texture. Russets, with their grainy, fluffy texture are at one extreme, while red potatoes, with their waxy, creamy interiors are at the other. Yukon golds, the other commonly available variety, bring up the center.

I knew that waxy potatoes would yield a slightly firmer texture in the finished salad, but that's not necessarily a good thing. More importantly, how would they take to seasoning?

I repeated my green potato test, this time with red potatoes versus standard russets.

A russet potato, with its granular, open texture, is far better at absorbing seasoning than its dense, waxy, red counterpart. Russets for the win.

Balancing Act

Now that the potatoes were perfectly cooked, light, and bright, the rest was simple: balancing flavors. Nothing too hardcore nerdy here. Rice wine vinegar is my favorite all-purpose vinegar, and it works well. Two tablespoons in the cooking water, another to dress the hot potatoes, and a final two in the mayonnaise mixture added plenty of layered brightness. Mayonnaise—be it storebought or homemade—is a must. A cup and and a quarter is less than average for 4 pounds of potatoes, but I like to keep the mayo a little light. By stirring the salad vigorously, you can bash off the corners of the potatoes, which get mashed up and extend the amount of creamy dressing to tender potato chunks. For heat I added a few tablespoons of whole grain mustard.

Pickles are a point of contention in potato salad. I like to use chopped cornichons in mine, mostly because that's the type of pickle I most commonly have in my fridge. Chopped dills, bread and butters, or even a couple scoops of pickle relish workjust fine. Chopped celery and red onions add necessary crunch to the mix.

I once got into a fight with a fellow cook (that ended with a ripe avocado smashed against the wall) over whether or not sugar should go in potato salad. He's now the Chef de Cuisine at the venerable Manresa in Los Gatos, while I'm just a humble blogger. You decide who's right

For the record, I like still the sugar. But to be honest, once the potatoes are properly cooked and seasoned, the dressing itself is very much a matter of personal taste. Whether or not it needs black pepper is not. Put the pepper in there.

There're few dishes much humbler than potato salad, but if you want to gussy it up a bit, you could do worse than to add a handful of fresh chopped herbs. Parsley and chives work great. I used scallion greens because I had tons leftover from this week's wokfest. If you've saved your celery leaves, you can go ultra-fancy by using them as garnish.

Now I know that there are those who like to use pickle juice. Those who like to add garlic. Those who add sour cream. Really, all those things could be great, and as far as flavorings go, there's no right way to make a potato salad. The keys are to remember:

  • Use russet potatoes.
  • Cut them evenly, and start them in cold water, seasoned with salt, sugar, and vinegar (1 tablespoon of each per quart of water).
  • Season your potatoes again with vinegar as soon as they come out of the water.
  • Use bold flavors, because cold food tastes bland without it.

I just realized I used up 2,000 words to explain four sentences, and half of them were about dying potatoes green. What has my life come to? My sincerest and deepest apologies. Would that you may find a more productive way to procrastinate on friday mornings in the future.

Happy 4th!
Continue here for Classic Potato Salad »


Don’t let the name fool you, because summer sausage is truly a year-round treat.

Sure, the sausage originally got its name because back before the days of refrigerators and freezers, folks had to plan out their eating habits so their food wouldn’t spoil. Summer sausage is basically any sausage that is kept without refrigeration, allowing folks to eat it in the warm summer months throughout the centuries that it has been getting made.

But you’re not held to the same restrictions as those early sausage makers, so you can enjoy your summer sausage experience any day of the year, be it hot and sunny or cold and blustery.

While summer sausage is enjoyable all on its own or on some crackers with a lovely cheese spread, block cheese or even with a sauce.

But what if you want to depart from the same ol’ song and dance? You’re in luck. Summer sausages are very versatile, and with original, lite (95-percent fat-free!) and Ragin’ Cajun varieties available, there is a way to fit it into everyone’s lifestyle or taste.

So what can you do with your summer sausage? Here are three fun and tasty recipes for you to consider trying out:

Summer Sausage Sliders:
Sliders are all the rage in the culinary world, and this grilled version bring a completely different style to those tasty little sandwiches. Make sure to cut the sausage to the right thickness so it stands up well to the grilling. Get the recipe here.

Potato Salad with Summer Sausage:
There is a reason meat and potatoes go together so well. One flavor truly helps balance the other, and there is no place this is more evident than this dilly potato salad that features summer sausage as the main attraction. Go to this link for the recipe.

Summer Sausage and Cheese Omelet:
Honestly, this just seems like a natural combination, doesn’t it? Eggs. Cheese. Maybe some onions. Toss in a tomato or some mushrooms. And that oh-so-tasty summer sausage? What a breakfast! Now that’s a great way to start your day. The recipe is available at this website.

It doesn’t matter if you want to cook it up or eat it all by itself, summer sausage is versatile, it pairs well with multiple foods and, most importantly, it’s a tasty treat any time of year. Contact us to order the best hand-crafted varieties straight from the Midwest.


It really depends on the kind of potato salad recipe you are making, but in this salad we want a waxy flavorful potato. Waxy potatoes are characterized by thin skin and less starch. They hold their shape nicely when cooked. Some great options are:

  • Fingerling potatoes are great
  • Red potatoes
  • New potatoes
  • You could use Yukon golds in a pinch

The perfect Irish potato salad recipe

When we decided to look up the "Traditional Irish Potato Salad” recipe online we got results including mad things like shallots, dijon mustard, cayenne pepper, and so on.

Read more

Now, we're sorry, but the IrishCentral crew defies anyone to tell them their Granny used to drop in some finely sliced shallots into their potato salad.

So failing on finding a recipe from an expert we decided to go with how our own families make theirs.

Irish potato salad recipe

Preparation time: 25 minutes

Serves 5 / 6 people (as a side)

Ingredients

  • 500g/1 lb small new potatoes
  • 1 tbsp butter
  • 1/2 cup mayonnaise
  • Salt and a little freshly ground black pepper
  • 1 tbsp. chopped fresh chives to garnish

Read more

Put the potatoes on the boil for 20 to 25 minutes. Until they fall off the knife when you stab them

Strain them and cut them into bite-sized pieces if needed. Pour into bowl

Add butter and stir until melted

Add mayo, and salt and pepper and stir until potatoes are coated

Clean off the side of the bowl and add a spoon to serve

* Originally published in 2017, updated in April 2020.

What's your favorite Irish recipe? Let us know in the comments!

Read more

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Nutritional InformationShow More

  • Amount Per Serving % Daily Value *
  • Calories 775
  • Calories from Fat 421
  • Total Fat 47g 72 %
  • Saturated Fat 8.4g 42 %
  • Trans Fat 0.2g 0 %
  • Protein 12g 24 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 46mg 15 %
  • Sodium 1,523mg 63 % Potassium 0 0 % -->
  • Total Carbohydrates 76g 25 %
  • Dietary Fiber 8.7g 35 %
  • Sugars 5.5g 0 %

* Percent Daily Values are based on a 2,000 calorie diet.

Ratings & Comments

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Me and my mother had tried this, and it was absolutely delicious! 10/10!

A real crowd pleaser! Delicious!

We loved it. Even my picky kids ate it. We have made it more than once this summer.

I think it would be better served hot

Loved this easy twist on an old favorate

It tasted so bad, I threw it out.

Made this as is then again using fajita seasoning, both are excellent. YUMMY.

Yummy idea! No need to use regular mayo though, try Smart Balnce and low fat sour cream or even greek yogurt. I'll be adding things like sweet onion and cherry tomatoes. and some green chilies and roasted red pepper. also some corn and black beans ( Green Giant Southwestern Corn mix). Will need to make extra dressing. making my grocery list now.

I have made this potato salad for years and served it warm.

To really bring out the spice flavors, heat briefly in microwave or in a skillet before adding to mayo or sour cream. really makes a difference.

This sounds awesome. My grandchildren only like my potato salad and refuse any other. Well I'm certainly going to make this and I got a feeling that they'll love it.

eatmoreveggie. you DON'T have to make it or eat it, let us decide what we want to eat.

I made this potato salad for the first time a few days ago, to take to a family reunion. Everyone loved it! I'm a Hellman's Real Mayo guy, but substituted a cup of sour cream for half the Mayo. All else was unchanged. Fearing that the crumbled chips would get soggy, I took them along in a separate container, and then just sprinkled the chips on top at serving time. Now I'm wondering what it might be like made with fajita seasoning instead of taco seasoning!

have ALWAYS only made my mom's tater salad, this is the first one i have tried besides her's, made it today and we love it! i added some sour cream to the mayo and a dash of mexican chili powder, great.

looks good going to make it on Friday.

Yuck! Taco seasoning and ranch flavored taco chips are so full of sodium and preservatives (monosodium glutamate I am allergic to)! This doesn't even sound edible!

yummy..taco n ranch..if you can't eat it just keep it off your menu

You could always make your own taco seasoning and chips. No yuck MSG then!

McCormick has a delicious Perfect Pinch southwest seasoning that is salt and MSG free. I add it to ranch dressing and eggs. intend to try it in this recipe too.

Well, first I would omit the boiling the potatoes and do them in the microwave, quicker. I am not an officiando of mayo so I would use lite salad dressing. Haven't made it yet bu know it will be awesome!!

I was looking for something new to make when I found this. I fixed this for our church potluck PLUS we have 5 hungry sons in our household. This was a hit! I used Hellman's Mayo instead of sour cream and it was great. Needless to say, there are no leftovers!!

Sour cream was not an ingredient in the receipe.

I would add some Mexican or Spanish Sausage (Chorizo) also Green chilies peppers (NOT THE BELL TYPE) black or pinto beans and sour cream (no mayo) Taco blend cheese and maybe a little hot sauce like Cholula or the Green TabascoMmmmmmmmmmmmmmmm

Different, but I and my whole family loved it.

This recipe does not say to first peel the potatoes. one should not have to assume.

Why would you peel them? They are white potatoes, not russets.

I have noticed that quite a few of your comments have the tone of "sarcasm and anger". I think that people can make the choice of whether or not they want to peel the potatoes. I know that I peel them sometimes and other times I leave the peels on. The comment about sour cream not being an ingredient in the recipe, I think people can figure it out on their own that this person added it. Several other comments also state that they added sour cream. Most people are smarter that you are giving them credit for. They do not need everything lttle thing spelled out--but then again, maybe you do. I hope you are happier in your life than what you sound. Have a great day! :)

I am going to try this but instead of olives which I hate I am going to put pinto beans in it.

We had this delicious potato salad yesterday at the a neighborhood cookout! WHAT A DELIGHT. AWESOME.

The sour cream idea is fantastic! Such a natural for ANY taco salad!! Will try that instead of mayo. Thank you, carann00.

it was very good i brought it to a church supper it went very fast everybody just love it . thank you for all the good recipes ROCHELLE GONZALES

This potato salad is so good! I prefer it to regular potato salad and it will be my new potato salad!

Im definitly going to try this recipe, but instead of using the mayonnaise. Im going to use sour cream. Im not a mayo person, but I think this will taste OOH ITS SO GOOD with the sour cream. What do you think?.

I'm a (Hellman's) mayo person, but I do think that a blend of half/half mayo and sour cream would be excellent! A lot of dip recipes call for just such a blend.

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Boil eggs, drain and set in cold water for 15 minutes. Peel eggs, place into a bowl and store in the refrigerator for about 1 hour before using.

In a large pot, bring 3 quarts of water to boil. Add 1 tablespoon salt and stir through. Peel potatoes and cut into quarters. Boil potatoes for 22 to 25 minutes or until they are easily pierced through with a knife. Do not overcook or the potatoes will become too mushy.

Toward the end of cook time, fill a very large bowl with ice and water. Drain potatoes through a large strainer and place strainer with potatoes into the ice bath.

Let potatoes cool in ice bath for 10 to 15 minutes. Drain once more and chop potatoes into 3/4 inch cubes. Set aside.

In a large plastic or glass bowl, combine mayonnaise (use the creamy, mild-flavored kind), mustard, relish, cider vinegar, salt to taste, onion powder, garlic powder, and pepper.

Roughly chop four of the five eggs. Add to the bowl and mash into mayonnaise mixture.

Add the potatoes, chopped celery, and chopped chives to the bowl. Gently fold into egg salad mixture until well incorporated. Taste and add more salt if needed.

If the mixture is not creamy enough, add another 1/4 cup of mayonnaise at a time until it reaches the desired consistency.

Scoop salad out into a serving dish and chop remaining egg into sixths. Place pieces around the salad and top with washed celery leaves or chopped chives for garnish.

Cover with plastic wrap and let cool in the refrigerator for at least 2 hours before serving.


Enjoy these classic summer recipes before summer’s over! Think ​​juicy tomatoes, ripe melons, tender zucchini, and so much more! See some of our favorites such as plum crostata, watermelon-cucumber salad, peach and tomato salsa, pickled peppers, tomato sauce, grilled Mexican sweet corn, caprese bruschetta, dilly beans, zucchini pizza, and more.

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Just because I’m a Yankee, doesn’t mean I don’t love a heaping helping of good old fashioned Southern Potato Salad. What could be better at a picnic than a tangy egg and potato salad with mustard. The potato salad pairs perfectly with barbecue sauce, so make up a batch before firing up the grill. It’s a great way to use up those leftover hard boiled eggs too.

What Makes Potato Salad Southern?

So, what makes a potato salad southern? … mostly the addition of eggs, but mustard is often also considered a key addition. This is not a straight mustard potato salad though the recipe also includes relish and mayo.

The recipe is easy to make, but you want to ensure a good ratio of mustard and relish, to nicely compliment the mayonnaise in the dressing. As mentioned, eggs are essential in a Southern potato salad like this, but you also don’t want to overdo it either. The recipe I’m sharing below, is great in itself, but is also a great starting point for creating your own distinctive family recipe, suited to the preferences of your own tribe.

… and did I mention goes awesome with BBQ… lol!

Want more barbecue side dish options for your guests? How about my Traditional Macaroni Salad Recipe, Baked Beans with Ground Beef or Buttermilk Dill Potato Salad Recipe.


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