Soul Food Potato Salad
This soul food potato salad is my mom’s recipe—creamy, tangy, and full of love. A classic Southern side dish perfect for any occasion!
Equipment
- Large Pot
- Large Mixing Bowls or 9x13 Pan
Ingredients
- 5 lbs Potatoes
- 1 tbsp Chicken Bouillon Paste
- 12 large Eggs, (this is not a typo!)
- 1 cup + 2 tbsp Mayo
- 1 cup Relish
- 3 tbsp Yellow Mustard
- 1 tbsp White Vinegar
- 1 1/2 tbsp Sugar
- 1 1/2 tsp Celery Salt
- 1 1/2 tsp Seasoned Salt
- 1/2 Red Onion, (diced)
- 1 Orange Bell Pepper, (diced)
- 2 Celery Stalks, (diced)
- Paprika, (for color)
Instructions
- Rinse the potatoes off, making sure to remove any dirt and debris.
- Place potatoes into a large pot. Add cold water and chicken bouillon (or chicken broth), enough to cover the potatoes. Place on the stove over high heat. Boil until fork tender (not mushy), about 15-20 minutes, depending on the size of the potatoes. (larger potatoes take longer)
- Drain the water and place the potatoes into a large bowl. Allow the potatoes to cool completely. (this prevents the potato salad from becoming watery and makes them easier to peel)
- While the potatoes are cooling, make the hard boiled eggs. Add water back into the pot and bring to a boil. Carefully adds the eggs and boil for 12-15 minutes. Fill a large bowl with ice water and place the eggs into the ice water to cool before peeling. (this makes them easier to peel)
- Once the potatoes have cooled completely, peel the skins off and begin cutting into bite sized pieces. Then roughly chop the eggs.
- Now, make the dressing. Combine mayo, sweet relish, yellow mustard, vinegar, sugar, celery salt, and seasoned salt. Mix together, then add in the diced red onion, bell pepper, celery, and eggs. Fold together until just combined.
- Begin adding the cooled potatoes to the dressing mixture, gently folding together gently so as to not mush the potato chunks. Once it's all added, taste and adjust the seasonings as needed. Sprinkle with a dash of paprika for color and cover with plastic wrap. Eat immediately or let it chill in the fridge for a few hours (overnight is even better!).
Notes
- This makes a big batch of potato salad for a nice size gathering. Cut it in half for smaller crowds!
- Make sure you get the texture of the potatoes just right! You want fork-tender potatoes. Don't boil them until they're able to be mashed, boil them until they can be pierced with a fork with little resistance. It shouldn't be falling apart.
- Dice your celery, red onion, and bell pepper nice and small so that you don't have huge chunks in your potato salad.
- My mom doesn't use garlic powder or onion powder in her potato salad. It's delicious without it! I know a lot of people do so I wanted to let you know that if you want to use it, feel free to do so!
- Taste test before chilling to make sure your seasoning is just right.
- To speed up the cooking process, you can use the instant pot to boil potatoes and hard-boil the eggs at the same time. It’s a game-changer, especially during busy holiday prep.
- Let the salad sit at room temperature for 15–20 minutes before serving so it’s not ice cold.
Nutrition
Calories: 399kcal, Carbohydrates: 41g, Protein: 11g, Fat: 22g, Saturated Fat: 4g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 195mg, Sodium: 1069mg, Potassium: 921mg, Fiber: 5g, Sugar: 4g, Vitamin A: 638IU, Vitamin C: 51mg, Calcium: 58mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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