Everyone's mother has a signature potato salad recipe, at least in the South it seems. I've got about four versions I rotate between, my favorites including an Ina Garten recipe that uses whole grain mustard and my future mother-in-law's featuring Greek yogurt and plenty of chives.
I decided it was high-time I came up with my own signature potato salad, with warmer weather promising lots of potential potlucks and barbecues. When I thought about the flavors I find most important, I kept returning to a potato salad I enjoyed at a little sandwich shop in my tiny North Carolina college town. I Googled it, hoping to find a description listed on the menu to guide me in the right direction. Unfortunately the only information I could find was its name, "Southern Potato Salad." Not very helpful at all.
I racked my brain, remembering that it was rather chunky with both potatoes and their red skins. It was creamy, yet tangy, with the slightest hint of yellow. I also recall there being something crunchy and green, because I picked at everything around it. (At the time I didn't like things that were either crunchy or green, a taste preference that I am very glad has since evolved.)
I grabbed a handful of ingredients and got started in the kitchen: red potatoes with the skins still on, mustard powder for spice, prepared mustard for color. Mayonnaise is a given because no self-respecting Southerner doesn't add at least a little bit to theirs, and finely chopped shallots and celery for both added flavor and color.
I started out slowly and tasted and stirred; a pinch of this and a handful of that. Then I left it to chill to see how it changed. A few hours later and what do you know? It was positively delightful! I'm not sure if it really is anything like that potato salad of my memory, but you can bet I've found my "signature" recipe. Of course like all recipes in this category, individual preferences differ. Feel free to adjust the seasonings to make it your very own.
What is your signature potato salad? Is it hot or cold, light or creamy? Is it a family recipe or did you come up with it on your own?
Smashed Potato Salad
Serves 4 to 6
2 pounds petite red potatoes, scrubbed and quartered
3/4 cup mayonnaise
1 1/4 teaspoons dry mustard powder
1 heaping teaspoon prepared yellow mustard
1/2 cup finely chopped celery
1/4 cup finely chopped shallots
1 teaspoon kosher salt
Freshly ground black pepper
Thinly sliced scallions, for garnish
Bring potatoes to a boil in a large pot of salted water. Cook until tender and easily pierced with a knife, about 20 to 25 minutes total. Drain potatoes and return to the pot.
Add the mayonnaise, dry mustard powder, yellow mustard, celery, shallots, salt, and a generous amount of pepper. Smash using a potato masher until desired texture is reached. (I like small chunks of whole potatoes throughout.) Refrigerate until chilled. Adjust seasonings to personal preference upon serving; the flavors will have married and become a bit less pungent.
Related: Nothing Fancy: In Praise of Plain Old Red Potatoes
(Images: Nealey Dozier)
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Comments (15)
I was going to comment that the "crunchy and green" you remember from your college-era
potato salad was celery, but since that's an ingredient you already use, could it be sweet relish? I grew up in NC, and we always put sweet relish in ours, so maybe that was it. (Come to think of it, sweet relish was always a staple in our chicken, tunafish and egg salad, too!)
Those appear to be scallions, not shallots!
Oops, ignore me...saw that you listed scallions for a garnish. Do the raw shallots add a serious onion-y bite, or is it more subtle?
Will definitely be trying this! I'd love to learn more about your future-MIL's recipe - Greek yogurt in potato salad is genius!
My favorite potato salad recipe comes from my grandmother. Peeled boiled potatoes, hard boiled eggs, miracle whip (not mayo), sliced green olives with pimentos, salt and pepper. I love other variations, but when I say "potato salad" this is the stuff I'm talking about
Yum! Have always used scallions in my potato salad, but I've never tried shallots. I love that you use both. Must try. Thanks!
Yup, mine's got to include some hard boiled eggs!
When do you add the mayo? Do you wait until the mix has chilled?
I have two potato salad recipes: a light Swiss potato salad, and a classic Czech potato salad.
The Czech one is pretty traditional, with cubed potatoes (Yukon Gold or other non-starchy or waxy potato); mayo; finely chopped Polish dill pickles; grated radish, carrot and apple; finely chopped parsley and green onions (scallions) and perhaps (finely chopped) red onion. If you add petit pois, it becomes a Parisian salad, and if you add tiny ham cubes (etc.), it becomes Russian.
The Swiss is very diffierent: boil small non-starch or waxy potatoes in chicken stock or bouillon until barely tender. Quickly peel, and thinly slice, watering it down with a nice Swiss white wine. Then add the dressing, which is white balsamic vinegar, olive oil, chopped capers and chopped parsley. Do not chill. (And don't over-toss; it should never be mushy)
Looks like a great recipe, I like the shallot idea, when it comes down the the directions as written there is no mention of adding the 3/4 cup of mayo listed in the ingredients though? Am I confused...........
I make a classic American-style one with mayo, mustard, onion, celery, etc., but I also make a Middle Eastern one I learned about from my Palestinian ex-mother-in-law. You boil the potatoes in big chunks, then add olive oil, lemon juice, chopped parsley, and chopped tomatoes. Yum.
I make mine with a ton of white vinegar, then mayo, salt & pepper, and either celery seed or fresh basil. That's all you need! Potatoes are tasty, you don't need to fancy em up so much.
I made this recipe on Saturday to serve on Sunday. It was a hit with the dinner guests!
This looks and sounds delicious. I generally always like dill in my potato salad, but I may make this recipe and try it without. My family is vegan, so I'll use Veganaise as a substitute. Can't wait to make it this week!
Somehow the mayonnaise got dropped from the instructions, but I have fixed the problem. Thanks for having such a good eye, y'all!
~Nealey