A Southern-style potato salad needs the right mix of creaminess, tang, and texture, and Paula Deen’s version wrote the book my friends!
To start, I make sure to use Yukon Gold or red potatoes since they hold their shape better and don’t turn grainy.
She uses mayo and a splash of vinegar, which gives just the right balance of richness and acidity.
Paula’s version includes chopped boiled eggs, which add just the right amount of richness and texture.
I always add a little extra mustard to brighten up the dressing—it gives it a sharpness that balances out the mayo.
For a little extra crunch, I toss in some diced bell pepper, and it adds just the right amount of contrast to the soft potatoes!
How to Make Paula Deen’s Potato Salad
Ingredients
- 5 lbs Potatoes
- 1 cup Mayonnaise
- 1 tbsp Parsley (chopped)
- 1 tsp Basil (chopped)
- 1 tbsp Mustard
- 2 tbsp Lemon Juice
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Pepper
- 3 Eggs (boiled and chopped)
- 1 cup Celery
- 6 slices Bacon (cooked and crumbled)
Step-by-Step Instructions
Step 1:
Boil the potatoes in a large pot with their skins on until they are just fork-tender, which takes about 12-15 minutes.
Let the potatoes cool down slightly before cutting them into cubes.
Step 2:
In a large bowl, combine mayonnaise, parsley, basil, mustard, lemon juice, olive oil, salt, and pepper.
Mix these ingredients thoroughly until you have a creamy dressing.
Step 3:
Add the cubed potatoes, boiled eggs, celery, and crumbled bacon to the bowl with the dressing.
Gently stir the mixture until everything is well coated with the dressing.
Step 4:
Taste the potato salad and adjust the seasoning, adding more salt or pepper if needed.
Place the salad in the refrigerator for at least an hour to let the flavors meld.
Step 5:
Serve chilled or at room temperature, depending on your preference.
This dish is perfect for barbecues, picnics, or any casual gathering.
Tips and Tricks for Making This Recipe
Don’t Overcook the Potatoes
Make sure your potatoes are fork-tender but not falling apart when boiling them.
If they are overcooked, they can become too mushy in the salad.
Chill Before Serving
It is important not to skip the chilling step, as it allows the flavors to develop and gives the salad a better texture.
Plan ahead by leaving enough time for the salad to chill in the refrigerator.
Customize Ingredients
Feel free to add or omit ingredients based on dietary preferences.
For example, you can omit the bacon for a vegetarian version or add red onions for extra flavor and crunchiness.
What to Serve with Paula Deen Potato Salad Recipe
Grilled Chicken Tenders
Grilled chicken tenders are a classic option to serve alongside Paula Deen’s potato salad.
The juicy and flavorful tenders complement the creamy texture of the potato salad perfectly.
You can season the chicken with your favorite spices for an extra kick of flavor!
Crock Pot Beef Ribs
Slow-cooked beef ribs offer a hearty addition to your meal.
The tender, fall-off-the-bone ribs can be prepared in advance, leaving you more time to focus on your potato salad.
Shrimp Skewers
For something a little different, try pairing the potato salad with shrimp skewers.
The light, sweet taste of shrimp contrasts beautifully with the richness of the salad.
A squeeze of lemon on the shrimp can brighten up the whole dish!
Roasted Beet Salad
A roasted beet salad offers a visually stunning and tasty side.
The earthy sweetness of the beets plays well with the creamy potato salad.
Grilled Vegetable Medley
Grilled vegetables bring a burst of color and flavor to the table.
You can use a mix of bell peppers, zucchini, and mushrooms for a tasty mix.
A drizzle of balsamic glaze over the grilled veggies ties everything together beautifully!
Variations and Substitutions
Mustard Variations
You can easily switch up the mustard in Paula Deen’s potato salad recipe to match your taste.
Try using Dijon mustard for a smoother flavor, or give spicy brown mustard a shot if you’re seeking an extra kick.
This change adds unique character to the mix!
Sweetness Adjustments
For those who love a hint of sweetness, consider including additional sweet pickle relish.
If you prefer less sweetness, reduce the amount of sugar or omit it altogether from the recipe.
Your preferences dictate the balance of flavors!
Mix-up Your Veggies
Consider adding or swapping veggies to make the salad your own.
Try subbing out onions with green onions, or experiment by including chopped bell peppers for a colorful twist.
These options provide a fresh spin on a classic recipe!
Vegan Options
For a vegan twist, replace the eggs with extra veggies or tofu cubes.
Opt for a mayonnaise alternative like vegan mayo to keep the dish creamy without compromising dietary needs.
It’s delicious with these substitutions!
How to Store Leftover Paula Deen Potato Salad
Storing your leftover Paula Deen potato salad correctly is important to keep it fresh and flavorful.
You want to use an airtight container to lock in the flavors and keep it from drying out in the fridge.
Make sure to cover the salad tightly before refrigerating to maintain its delicious taste!
Keep It Fresh!
The fridge is the perfect place for your leftovers!
You should aim to eat any leftover potato salad within a few days to enjoy it at its best.
Convenience is key, so choose a container that’s easy to open and close for snacking whenever you like.
Preparation Details
If you used a dressing that can separate, consider giving it a good stir before sealing it up.
For extra tips, add a touch of lemon juice to help retain the vibrancy of your dish.
Just a squeeze can make all the difference in keeping it tasty!
Easy Access
Consider dividing your leftovers into smaller portions to grab and go.
This way, you can enjoy smaller servings without repeatedly opening the container.
Keeping it pre-portioned speeds up mealtime and keeps everything tidy in the fridge!
Common Mistakes to Avoid
Too Much Salt or Pepper
You don’t want your potato salad to be overly seasoned, as it can easily overpower the flavors.
Be cautious with salt and pepper; using half of what you initially think is often a safe bet.
Incorrect Potato Texture
The potato texture can make or break your salad.
Boiling them too long leads to mushiness, while undercooking results in a gritty bite.
Aim for a fork-tender texture by keeping a close watch during cooking.
Overmixing Ingredients
Overmixing can smash the potatoes, making your salad lose its distinct texture and appeal.
Gently fold the ingredients together for the best results.
Paula Deen Potato Salad Recipe
Ingredients
- 5 lbs Potatoes
- 1 cup Mayonnaise
- 1 tbsp Parsley chopped
- 1 tsp Basil chopped
- 1 tbsp Mustard
- 2 tbsp Lemon Juice
- 1 tbsp Olive Oil
- 1 tsp Salt
- 1/2 tsp Pepper
- 3 Eggs boiled and chopped
- 1 cup Celery
- 6 slices Bacon cooked and crumbled
Instructions
- Boil the potatoes in a large pot with their skins on until they are just fork-tender, which takes about 12-15 minutes.
- Let the potatoes cool down slightly before cutting them into cubes.
- In a large bowl, combine mayonnaise, parsley, basil, mustard, lemon juice, olive oil, salt, and pepper.
- Mix these ingredients thoroughly until you have a creamy dressing.
- Add the cubed potatoes, boiled eggs, celery, and crumbled bacon to the bowl with the dressing.
- Gently stir the mixture until everything is well coated with the dressing.
- Taste the potato salad and adjust the seasoning, adding more salt or pepper if needed.
- Place the salad in the refrigerator for at least an hour to let the flavors meld.
- Serve chilled or at room temperature, depending on your preference.
- This dish is perfect for barbecues, picnics, or any casual gathering.