What makes a potato salad Southern? Well, this version includes Vidalia onions, Spanish olives, hard-cooked eggs, parsley, and mayo (Duke’s, please!).
Some things are sacrosanct. For many of us, that includes our mom’s potato salad. And yet one taste of this compelling potato salad made the Southern way with Vidalias, olives, and Duke’s mayo and you may begin to lose your religion.–Renee Schettler Rossi
Southern Potato Salad
- Quick Glance
- 15 M
- 30 M
- Serves 6 to 8
- 3 pounds small red potatoes, cut into 1-inch (2.5 cm) pieces
- 2 teaspoons kosher salt
- 1/2 large (about 1 1/4 cups) Vidalia or sweet onion, finely diced
- 1/4 cup sliced Spanish olives
- 2 hard-cooked eggs, finely diced
- 1/2 cup chopped fresh parsley
- 1 cup mayonnaise (or plain Greek yogurt)
- 1 tablespoon prepared yellow mustard
- 1 teaspoon freshly ground black pepper
- 1. In a pot or Dutch oven, bring the potatoes, 1 teaspoon salt, and enough water to cover to a boil. Cook just until tender, about 8 minutes. Drain.
- 2. Place the onion in bottom of a large serving bowl. Top with the warm potatoes and let stand 5 minutes.
- 3. Top the potatoes with the olives, eggs, parsley, mayonnaise, mustard, and pepper and remaining 1 teaspoon kosher salt and gently toss until blended, being careful not to break apart the potatoes. Serve immediately or cover and refrigerate for up to 3 days. (If the potato salad seems dry when you’re ready to serve, stir in more mayonnaise or Greek yogurt, if you prefer).