Paula Deen Potato Salad Recipe
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!
Servings: 8
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.