Cast Away Southern Potato Salad

*All of these ingredients and the amounts are subject to your own taste so by all means make adjustments, additions or subtractions to make it to your own liking. This is just a basic potato salad recipe that I created while I lived in New Orleans. I needed a good side dish for fried fish.

Ingredients:

  • 2-3 pounds of medium red potatoes, boiled soft and peeled, cut into 1” cubes
  • 4 large hard boiled eggs
  • 1/2 cup of chopped Vidalia onion
  • 2/3 cup mayonnaise
  • 1/4 cup yellow mustard
  • 1/4 cup sour cream (optional)
  • 2TBS Dijon mustard
  • 1/3 cup of dill pickle salad cubes with 3 TBS of dill juice
  • salt to taste
  • course black pepper to taste
  • lemon pepper to taste
  • paprika for garnish


Directions:
1. Place potato pieces in a large pot of hot water andBring to a boil. Then simmer until potatoes are just tender. Drain in a colander and give them a quick rinse in cold water to stop the cooking. I included my 4 eggs for the last 15 minutes of boiling time on the potatoes. I let the eggs and potato’s cool for 10-15 minutes before peeling the potatoes and shelling the eggs.

2. I like to hand cut my potato’s into pieces and chop the egg as well while they are still warm. Some folks like to use a potato masher but I like my potato salad with chunks. After chopping the potato’s and eggs I add the chopped onion and I place them in a big glass mixing bowl and place them in the refrigerator for at least an hour to cool and solidify the potato pieces. *This helps hold the potato’s together when you fold in the rest of the ingredients.

3. Next I start adding the remaining ingredients starting with the Mayo and working my way down the list of remaining ingredients stirring after each addition. Season with salt, pepper and lemon pepper to taste. Garnish the top with paprika.

4. I like to cover the bowl with clear plastic wrap and refrigerate for at least 4 hours before serving. As the mixture cools the ingredients tend to blend together and give it more taste.

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