This creamy potato salad is a crowd-pleaser! Made with tender potatoes, eggs, and a zesty dressing, it’s perfect for picnics or family gatherings.
I love how simple it is to whip up. Just boil, mix, and chill! It always disappears quickly, so be prepared to share… or keep it all to yourself! 😉
Key Ingredients & Substitutions
Red Potatoes: These are my go-to for potato salad due to their creamy texture. If you can’t find red potatoes, Yukon Golds are a great alternative as they hold up well when boiled.
Mayonnaise: I love using Duke’s for its rich flavor, but any good-quality mayonnaise will do. If you want a lighter option, use Greek yogurt or a mix of mayo and yogurt.
Hard-Boiled Eggs: These add richness to the salad. For a vegan version, you can skip the eggs or use tofu for a similar texture.
Dijon Mustard: This gives a nice tang. If you want a milder flavor, yellow mustard works, or you can leave it out if it’s not your taste.
How Do You Get Perfectly Cooked Potatoes for Salad?
Cooking the potatoes just right is key to this salad’s success. Here’s how to do it:
- Start with cold water; add potatoes and salt before bringing it to a boil.
- Once boiling, lower the heat and simmer gently. This helps cook them evenly and prevents mushiness.
- Check for doneness by piercing with a fork; they should be tender but not falling apart.
- Drain and cool them slightly before mixing, which helps retain their shape.
Easy Paula Deen Potato Salad
Ingredients You’ll Need:
- 5 pounds red potatoes, peeled and cut into chunks
- 1 tablespoon salt (for boiling water)
- 4 hard-boiled eggs, chopped
- 1 cup mayonnaise (best to use Duke’s or your favorite brand)
- 2 tablespoons Dijon mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon sugar
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 cup finely diced onion (optional)
- 1/4 cup finely diced celery (optional)
- 2 tablespoons chopped fresh parsley for garnish
How Much Time Will You Need?
The total time for this potato salad is about 30 minutes of hands-on prep, plus at least 2 hours of chilling time in the fridge. This allows all the flavors to come together beautifully!
Step-by-Step Instructions:
1. Boil the Potatoes:
Start by placing the peeled and cut potatoes in a large pot. Cover them with water and add 1 tablespoon of salt. Bring the water to a boil over high heat. Once boiling, reduce the heat and let the potatoes simmer until they are fork-tender, which usually takes about 15-20 minutes.
2. Cool the Potatoes:
Once the potatoes are cooked, drain them in a colander and let them cool slightly. This cooling step is important for keeping the potatoes firm and easy to mix later on.
3. Make the Dressing:
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, white vinegar, sugar, salt, and black pepper until the mixture is nice and smooth. This dressing is what makes the potato salad creamy and delicious!
4. Combine Potatoes and Dressing:
Add the warm potatoes to the dressing mixture and gently fold them together, making sure the potatoes are evenly coated with the dressing.
5. Add Extras:
If you’re using them, fold in the chopped hard-boiled eggs, diced onion, and diced celery. This adds nice texture and flavor to your salad!
6. Chill and Let Flavors Meld:
Cover the potato salad with plastic wrap or a lid and refrigerate for at least 2 hours. This chilling time helps all the flavors develop and makes the salad even better!
7. Garnish and Serve:
Before serving, give the potato salad a gentle stir. Sprinkle chopped fresh parsley on top for a pop of color and freshness. Serve chilled and enjoy your delicious potato salad!
This recipe captures the classic Southern-style creamy potato salad Paula Deen is known for—simple, delicious, and perfect for any occasion!
Can I Use Different Types of Potatoes?
Absolutely! While red potatoes are favored for their creamy texture, you can also use Yukon Gold or even new potatoes. Just make sure they hold their shape well after boiling!
Can I Make This Potato Salad Ahead of Time?
Yes, you can make it a day ahead! The flavors will actually improve as they meld together. Just cover it tightly and store it in the fridge until you’re ready to serve.
What Can I Substitute for Mayonnaise?
If you’re looking for a lighter option, you can use Greek yogurt or a combination of Greek yogurt and mayo. You can also try avocado for a creamy texture!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge. It will keep well for up to 3 days. Stir gently before serving, as the dressing may thicken slightly while chilling.
