As you know, we’re now living in the southern US. The South has its own spin on many dishes, and potato salad is no different. As you may also have noted, The Goddess has an affinity for potato salad, so she’s been sampling and asking questions. This came about after The Goddess enjoyed a side with a darn fine pastrami sandwich. It was interesting on many levels. First, it was decidedly sweeter than I usually make it. Secondly, it was decidedly mustard-y; more so than the level of mustard we associate with potato salad in the more northern climes. And last, but not least, the potatoes were cut into dice…small dice. Much smaller than the chunks you might find in deli potato salads and a bit smaller than I usually cut potatoes. My mother would have loved that aspect…not certain about the sweet part, though she always added a bit of sugar to the dressing. Here, I am certain, Vidalia onions would be the “lily” of choice. But, alas, I used red onion. I had a couple of small red-fleshed potatoes that I cooked, so there was going be a pinkish hue anyway. Sometimes I make this with a mixture of bread and butter pickles and dill pickles. Whatever you do, make certain you drain them extremely well. Without further ado….
Southern Sweet-Mustard Potato Salad
- 2 pounds medium russet potatoes, cooked and finely diced (about 6 cups)
- 1 stalk celery, finely chopped
- 1/2 sweet onion, finely chopped (I used a red onion here)
- 1/3 cup finely chopped very well-drained dill pickles (I don’t use dill relish)
- 1-2 teaspoons kosher salt (see NOTE)
- Freshly ground black pepper
- 4 hard boiled eggs, 3 chopped and 1 sliced (option-see NOTE)
- Paprika or sweet smoked paprika, for garnish
- 3/4 cup mayonnaise (I use ‘light’)
- 1/4 cup Greek-style yogurt
- 1/4 cup yellow mustard (regular ball park, not Dijon)
- 3 tablespoons sugar (see NOTE)
- 2-3 teaspoons rice vinegar
- 1/2 teaspoon onion granules
- 1/4 teaspoon garlic granules
In a mixing bowl, combine the mayonnaise, mustard, vinegar, sugar, and onion and garlic powders. Place the diced potatoes, celery, onion, pickles and chopped eggs, if using, on top of the dressing. Sprinkle with salt and freshly ground black pepper. Fold the mixture together; taste and correct the seasoning. Cover with plastic wrap and refrigerate at least 4 hours.
Before serving, taste and correct the seasoning, if necessary. Top with sliced egg and sprinkle with paprika and serve.
NOTE: If you add a couple of teaspoons of salt (the amount given doesn’t include this salt) to the cooking water, then you will probably use the lesser amount of salt. Cool the potatoes completely, even chill them. Warm/hot potatoes do not dice well; they become gooey. I didn’t add the eggs this time, as I want to keep this a bit longer than usual. You could use bread and butter pickles, instead of the dill. But then, I would reduce or eliminate the sugar in the dressing.
Southern Sweet-Mustard Potato Salad Recipe©Marcia Lahens 2021. All rights reserved.