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Southern Potato Salad

Source of Recipe

From "Southern Living: A Southern Gentleman's Kitchen"


Recipe Introduction

"Throughout the South, covered dish dinners are a common theme at cookouts, events, and church-related occasions. Mama used to whip up a big batch of this to share — so did a lot of others. There were often 5 to 10 dishes of potato salad out on the table. Guess whose always returned empty? Yeah, you got that right. The key to making this dish perfect is to not overcook the potatoes; otherwise it will turn into mush. It's also important to put it all together while the potatoes are still warm as the heat from the potatoes melds the flavors. In fact, I like this potato dish best when it is slightly warm. You can substitute plain Greek yogurt for mayonnaise, if you wish."

List of Ingredients

◦  3 pounds small red potatoes, cut into 1-inch pieces
◦  2 teaspoons kosher salt, divided
◦  ½ large Vidalia or sweet onion, finely diced (about 1¼ cups)
◦  ¼ cup sliced Spanish olives
◦  2 hard-cooked eggs, finely diced
◦  ½ cup chopped fresh parsley
◦  1 cup mayonnaise
◦  1 tablespoon yellow mustard
◦  1 teaspoon freshly ground black pepper


Recipe

Bring potatoes, 1 teaspoon salt, and water to cover to a boil in a Dutch oven over high heat; cook 8 minutes or just until tender. Drain.

Place onion in bottom of a large serving bowl. Top with warm potatoes, and let stand 5 minutes.

Top with olives, next five ingredients, and remaining 1 teaspoon kosher salt; toss gently until blended, being careful not to break apart potatoes. Serve immediately, or cover and chill until ready to serve.


Serves 6 to 8