This Easy Paula Deen Potato Salad is creamy and packed with flavor! Made with boiled potatoes, fluffy eggs, and a touch of mayo, it’s perfect for picnics or a quick family meal.
Trust me, even the potato salad haters might give this one a try! It’s super easy to whip up, and I love serving it chilled while enjoying sunny days. Yum!
Key Ingredients & Substitutions
Red Potatoes: I love using red potatoes for their smooth skin and creamy texture. If you can’t find them, Yukon gold potatoes work well too. They add a slightly different flavor but will still make for a delicious salad!
Mayonnaise: This is the base for your dressing, giving that classic creaminess. If you prefer a lighter option, you can substitute with Greek yogurt or a mix of yogurt and mayo for a tangy twist.
Dill Pickle Relish: This adds a nice tangy flavor! If you don’t have relish, chopped pickles or even a little vinegar can work as a substitute. You might like a bit of chopped green olives, too, for a different taste.
Sweet Onion: For sweetness and crunch, I usually go with Vidalia, but any sweet onion can do. If you want less sharpness, try green onions for a milder flavor.
How Do I Ensure My Potatoes Are Cooked Perfectly?
Getting the potatoes just right is key to a great salad! Here’s how to do it:
- Start with cold water covering the potatoes to ensure even cooking.
- Bring to a boil, then reduce heat to a gentle boil. This helps them cook through without breaking apart.
- Check for doneness after about 15 minutes by piercing with a fork. They should be tender but not mushy.
- Drain and allow them to cool; this prevents your salad from becoming watery. Aim for slightly warm potatoes when you mix in the dressing for better flavor absorption.
Enjoy making this potato salad! It’s a crowd-pleaser for any gathering!
Easy Paula Deen Potato Salad
Ingredients You’ll Need:
- 3 pounds red potatoes, washed and quartered
- 4 large eggs
- 1 cup mayonnaise
- 1/4 cup dill pickle relish
- 1/4 cup sweet onion, finely chopped
- 2 stalks celery, finely chopped
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh dill, chopped (optional)
- 4 strips bacon, cooked and crumbled (optional for garnish)
How Much Time Will You Need?
This delicious potato salad requires about 30 minutes of active preparation time. After cooking, make sure to chill it in the fridge for at least 2 hours before serving for the best flavor. So, all in all, it takes about 2 hours and 30 minutes from start to table!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the quartered red potatoes in a large pot and covering them with cold water. Bring the water to a boil over medium-high heat. Once boiling, lower the heat slightly and let them cook for about 15-20 minutes or until the potatoes are tender when pierced with a fork. Drain the potatoes well and set them aside to cool slightly.
2. Boil the Eggs:
While the potatoes are cooking, place the eggs in a separate pot and cover them with water. Bring the water to a gentle boil and let the eggs cook for 9-10 minutes until they are hard-boiled. When done, transfer the eggs to an ice water bath to cool, then peel and dice them once cooled.
3. Make the Dressing:
In a large mixing bowl, combine the mayonnaise, dill pickle relish, finely chopped sweet onion, and celery. Then, add the Dijon mustard, garlic powder, salt, and black pepper. Stir everything together until it’s well-mixed and creamy!
4. Combine Ingredients:
Carefully add the slightly cooled potatoes and the diced hard-boiled eggs into the mixing bowl with the dressing. Gently fold them together until the potatoes and eggs are fully coated with the creamy dressing. If you’d like, you can also fold in some chopped fresh dill for an extra burst of flavor.
5. Chill and Serve:
Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 2 hours. This chilling time allows all those wonderful flavors to meld together! Just before serving, you can sprinkle crispy crumbled bacon on top if desired for a delicious crunch.
Enjoy this creamy, tangy potato salad with the delightful crunch of celery and onion. Perfect for family gatherings, picnics, or just a tasty side dish! Bon appétit!
FAQ About Easy Paula Deen Potato Salad
Can I Use Different Types of Potatoes?
Absolutely! While red potatoes are preferred for their creamy texture, you can substitute them with Yukon gold or even russet potatoes. Just make sure they’re similar in size and evenly cooked for the best results.
How Long Will Leftover Potato Salad Last?
Stored in an airtight container, this potato salad will last in the refrigerator for up to 3 days. Just give it a quick stir before serving again to refresh the flavors!
Can I Make This Salad Ahead of Time?
Definitely! This potato salad tastes even better after sitting in the fridge for a few hours or overnight. It’s a great option for meal prep or when you have a gathering coming up!
What Can I Use Instead of Mayonnaise?
If you’re looking for a lighter option or have a mayo aversion, you can substitute it with Greek yogurt or a mix of yogurt and a little mustard for creaminess while keeping the tangy flavor!
