Step 3: Assemble the salad.
Once the potatoes are warm (not hot), gently fold them into the dressing.
Add the chopped eggs, celery, and onions. Stir gently so the potatoes aren’t crushed too much.
Season with salt and pepper.
🥄 Tip for consistency: For a chunkier salad, stir only lightly. For a finer consistency, mash some potatoes while mixing.
Step 4: Chilling and Garnishing.
Cover the salad and let it chill in the refrigerator for at least 2 hours (ideally overnight). This allows the flavors to develop fully.
Just before serving, sprinkle with paprika. Optionally, garnish with sliced hard-boiled egg or chopped parsley.
🧺 Serving suggestions:
Southern-style potato salad goes perfectly with:
Roast chicken,
pulled pork or ribs
, deviled eggs and baked beans,
sweet iced tea or lemonade
💡 Tips & Variations
Vegan option: Use vegan mayonnaise and omit the eggs. For extra creaminess, add diced avocado.
Spicy: Mix in a little Tabasco or cayenne pepper.
Extra crunch: Add diced bell peppers or radishes.
Smoky and spicy: Add a spoonful of smoked paprika or a handful of crumbled bacon.
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