People take their potato salad very seriously here in the south. I learned that quickly after moving to southern Louisiana from northern Michigan (I know, right?). I was never a fan of potato salad in my youth but after living in here for nine years, I not only love it but I crave it often. And boy, was I craving some potato salad this week! I made a lighter fresher tasting version of potato salad for the blog last summer but today I wanted the real stuff. Heavy, creamy, tangy, no holds barred Southern Style Potato Salad.
WHAT IS “SOUTHERN STYLE” POTATO SALAD?
Southern Style Potato Salad has a creamy and tangy dressing that has both mayonnaise and mustard, plus plenty of texture from the finely diced celery and sweet relish. I do like my potato salad with slightly less dressing, rather than super goopy, so if you like yours more “wet” you may want to make more dressing.
WHAT KIND OF POTATOES ARE BEST FOR POTATO SALAD?
You want the potatoes in your potato salad to hold their shape and not break down into a mashed potato-like mush, so make sure to choose a waxier variety of potato, like Yukon Gold, or red potatoes.
HOW LONG DOES POTATO SALAD STAY GOOD?
This is kind of a large batch, so make sure to store your leftovers properly. Refrigerate your potato salad as soon after making it as possible. It should stay good in the refrigerator for about 3-4 days. If you can not finish a full 8-cup batch within that amount of time, consider making a half batch. Simply change the number of servings in the recipe below and all the ingredient amounts will adjust accordingly.
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