Southern Egg and Potato Salad
Recipe and photo by Tami Ganeles Weiser
Prep Time: 20 minutes Cook Time: 18 minutes
I know you can buy potato salads, everyone, but every once in a while, you want to make one. This delicious version is worthy of your time and efforts and will leave your eaters asking for the recipe to make it themselves.
1 tablespoon olive oil
1 small shallot, peeled and finely minced
1 clove garlic, peeled and grated, any green center discarded
1 tablespoon granulated sugar
¼ cup white vinegar
½ teaspoon celery salt
¼ teaspoon kosher salt
6 shakes Frank’s Red Hot Sauce (or any mild hot sauce)
1 tablespoon sweet paprika, plus more for garnish
4 large Russet potatoes, peeled and cut into ½-inch dice
1 tablespoon Dijon mustard
½ cup prepared mayonnaise
¼ cup sour cream
12 hard-cooked eggs, peeled (see Kitchen Tip)
3 stalks celery, trimmed and finely minced (about ½ cup)
8 pimiento slices, minced, optional
¼ cup finely minced sweet pickles or cornichons, optional
- Heat a large sauté pan over medium heat and add the olive oil. When the oil begins to shimmer, add the shallots and cook, stirring, for about 1 minute, until lightly browned. Add the garlic and cook, stirring, for 30 seconds. Add the sugar, vinegar, mustard, celery and kosher salts, hot sauce and paprika, stir well, cook for 1 minute, and remove from the heat.
- Add the potatoes to a large pot of cold, salted water set over high heat, bring to a boil, and cook for 12 to 15 minutes, until they can just be pierced easily with fork but are not mushy or falling apart. Drain.
- Pour the shallot mixture into a large mixing bowl. Add the mustard mayonnaise and sour cream and stir well to blend. Add the warm potatoes and stir gently to coat.
- Coarsely grate the eggs in the food processor or by hand and add to the potato mixture. Toss well. Add the celery and pimiento and/or sweet pickles, if using, and toss gently to blend. Sprinkle with paprika to garnish. Refrigerate in a covered container until fully chilled. This will keep, refrigerated, for up to 3 days.
- For hard-cooked eggs with perfectly yellow yolks (no gray tinge), place the eggs into a saucepan and add enough water to cover by 1 inch. Bring to a boil, cover and remove from the heat. Set a timer for 13 minutes for large eggs. While the eggs are cooking, prepare a bowl of ice water. When the timer goes off, transfer the eggs to the ice water with a slotted spoon and let cool for 1 or 2 minutes. Then peel and use as you wish.
- To make this recipe for Passover, do use Dijon mustard that is labeled kosher for Passover. It is readily available in supermarkets that carry Passover products.