Southern-style potato salad
Southern-style potato saladSubscribe to Sainsbury's magazine
This is a traditional Southern potato salad recipe with boiled eggs, which add a creaminess to the dish
- 3 large potatoes (750g), cubed
- 2 large eggs
- 50g mayonnaise
- 25g soured cream
- 1 medium gherkin in sweet vinegar, drained and finely diced
- 1½ tbsp American-style yellow mustard
- ½ tsp caster sugar
- 1 tsp celery seeds or ½ tsp celery salt
- 1 small celery stick, finely diced
- ½ small onion, diced
- 2 tbsp snipped chives
- smoked paprika, to sprinkle
Make and chill up to a day ahead, but add the eggs when serving.
Simmer the potatoes in a pan of boiling water for 12-15 minutes, or until they are almost fully soft – you want them a little al dente so they don’t break apart in the mixture. Drain and allow to cool completely – spreading them out in a shallow dish will help them to cool quickly. Hard-boil the eggs in boiling water for 8 minutes, then cool in running water and peel.
In a small bowl, mix together the mayonnaise, soured cream, gherkin, mustard, sugar and celery seeds or salt. Set aside for 5 minutes to allow the flavours to come together.
In another bowl, toss together the celery, onion, chives and cooled potatoes. Add the mayonnaise mixture and toss again to combine, then season to taste.
Slice the eggs and gently mix them into the salad.
Chill the salad for at least 1 hour, then sprinkle with the smoked paprika before serving.