Southern potato salad great for Father’s Day picnic
Posted Friday, June 12, 2020
Photo/Ellen Fox Emerson
Southern potato salads typically use a sauce of blended mayonnaise and mustard.
Last night, my dear friend Tony wrote and requested a new recipe for Father’s Day. He politely pointed out that I hadn’t updated my column in quite a while.
I wrote back and suggested barbecue chicken.
“How about a nice side dish of potato salad?” he replied, following up with an apology for making the request.
Little did he know that coming up with a recipe others will enjoy represents the most challenging thing for me when writing this column. So, because Tony requested it, I offer one of the many approaches to making potato salad — the Southern way.
Southern potato salads typically use a sauce of blended mayonnaise and mustard. They also include hard-boiled eggs. Other ingredients may include sweet pickles or relish and celery. Here, I've only used the mayonnaise and eggs.
This recipe serves 12, but can be halved easily for a smaller gathering.
Should you have a suggestion for a recipe, please, let me know.
Steam the potatoes until tender, 35 to 45 minutes, and set aside until cool enough to handle. Cut the cooled potatoes into bite-size pieces.
Place the eggs in a medium saucepan and cover with 2 inches of cool water. Bring to a boil and cook for 13 minutes. Drain the eggs and run under cold water. When cool enough to handle, peel the eggs and chop them.
Stir the mayonnaise, scallions, salt and celery seeds in a large bowl until well blended. Add the potatoes and eggs and gently toss until evenly coated. Cover and refrigerate until ready to serve.