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Are you looking for a wonderful old fashioned Southern Potato Salad Recipe? Well, you are in for a treat today. We came across this delicious idea from Betty’s Kitchen.
She is a favorite presenter on Youtube has many yummy recipes and her own recipe books. She is super warm and friendly too.
Today we have selected her Old fashioned Southern Potato Salad. This is a 40 year old recipe and she says she discovered it when she was at high school. Betty uses Red Potatoes. She said in her other versions, she uses Russet, but the Red Potato works perfectly.
Southern Potato Salad Ingredients
- 4 to 5 medium red potatoes, unpeeled
- 1 teaspoon salt
- ½ cup chopped onion
- 1 cup chopped celery
- ¼ cup chopped fresh parsley
- 3 chopped hard-boiled eggs
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon dry mustard
- 1/3 cup white vinegar
- 1 egg, well beaten
- ¾ cup undiluted evaporated milk
- sprig of dill for garnish (optional)
Southern Potato Salad Video Tutorial
Betty is here and ready to show you how she makes her easy and delicious Old Fashioned Southern Potato Salad and we can’t wait to try it. Betty is extremely endearing, easy to follow and she has some great tips and tricks for recreating this dish at home.
We have outlined the instructions below but highly recommend that you watch the video. Click Play above ^
How To Make Southern Potato Salad
Place 5 medium-sized red potatoes in a large pot of water, making sure the water covers the potatoes completely. Add 1 teaspoon salt and bring to a boil over medium-high heat.
Reduce heat to low and cook potatoes until fork-tender, about 25 to 30 minutes. Remove potatoes from water and place on a cutting board to cool. While potatoes are on the stove cooking, make your sauce: Combine 2 tablespoons sugar, 1 tablespoon cornstarch, 1 teaspoon salt, ¼ teaspoon pepper, 1 teaspoon dry mustard, and 1/3 cup vinegar in a small saucepan. Place over low heat, and cook until thickened and clear.
Remove from heat. Combine 1 beaten egg with mixture, stirring in a little at a time until mixture is smooth. Bring to a boil and cook over low heat for 1 minute, stirring constantly. Cool. Add ¾ cup evaporated milk and mix until smooth. (If it is lumpy, you may use an electric mixer to smooth it out.)
When potatoes are cool enough to handle (but still warm), cut each potato into about 12 large cubes. Place in a medium-large serving bowl. Add ½ cup chopped onion, 1 cup chopped celery, ¼ cup chopped fresh parsley, and 3 chopped hard-boiled eggs. Toss lightly. Add all of the sauce and mix thoroughly. Garnish with a sprig of dill, if desired. Cover with plastic wrap and refrigerate until ready to serve. This Old Fashioned Southern Potato Salad will taste better if it sits a few hours or overnight. I hope you love it!