Cooking Classics: Old-Fashioned Potato Salad

Old-Fashioned Potato Salad By rebecca gordon buttermilk lipstick southern hostess pastry chef writer photographer southern tailgating expert editor in chiefCooking Classics

From The Garden

Old-Fashioned Potato Salad

Everyone knows that good potato salad is made in the south. If you’ve been searching for the secret to fabulous potato salad then you’ve come to the right place. The ingredients may look quite unassuming… dare i say boring. If precisely orchestrated, at the end of your meal you’ll be digging a folk into the serving bowl for just one more bite.

buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

Old-Fashioned Potato Salad
makes 8 servings

3 pounds russet potatoes
1 cup mayonnaise
3 Tbsp Dijon mustard
2/3 cup diced red or sweet onion
1/3 cup sweet pickle relish
Kosher salt
Freshly ground black pepper
hard-cooked eggs, grated

Cover the potatoes with 1-inch of water & bring to a boil in a Dutch oven. Start the timer & cook 30 to 40 minutes or until tender when pierced with a fork. Drain & cool about 20 minutes. Peel the jackets from the potatoes & coarsely chop. Stir together the mayo, the Dijon, the onion & the pickle relish in a large bowl. Sprinkle liberally with salt & pepper. Fold in the warm potatoes & grated eggs. Serve right away or chill. Sprinkle with freshly ground pepper.

Southern Recipes RebeccaGordon ButtermilkLipstick

FROM THE KITCHEN OF BUTTERMILK LIPSTICK 
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How To Bake Potatoes The Old Fashioned Way By Rebecca Gordon Buttermilk Lipstick Southern Recipes Cooking Lessons Author TV Cooking Personality Tailgating Expert Game Day Entertaining Hostess Original Football Party Ideas & Recipes The Big Game Entertaining NFL Snacks Birmingham Alabama Crimson TideHow To Make The Best Potato Salad

Like… ever.
Follow these tips for success in your own kitchen

The Technique

No. 1

The Potatoes

So much depends upon the texture.
Starchy, water-logged potatoes are a deal breaker.
Boiling the potatoes whole with the skin on will keep the texture smooth.

I use russet potatoes from the 5-lb bags.
Pull the ones similar in size so they cook evenly.

No. 2

The Dressing

The potatoes will absorb a good bit of the mayo once chilled.
Fold in another 1/4 cup if you feel like you need to.

Don’t overwork the potatoes for the creamiest texture.
Stir together the dressing beforehand & gently fold everything together.

No. 3

The Taste

I like to serve the potato salad warm & cold.
You may need to add a little additional salt once chilled.
Taste & adjust the seasonings… always.

More than likely, I’ve never met your taste buds in person.
If you like more or less of anything just make an adjustment.
Use the recipe as a general guide & don’t feel locked in.

No. 4

The Extras

Add herbs, celery & whatnot to make it your own.
But just know this won’t be the last potato salad we visit with…
the love runs deep.

How To Peel Hard Cooked Eggs With A Smooth Surface By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Birmingham Alabama Pastry Chef Editor-in-Chief Author Southern Hostess Tailgating Expert Sports Entertaining Food Stylist Tide & Tigers Today Tailgate Host Raycom News Network WBRC Fox 6 Birmingham Alabama Original Food & Party Ideas Crafts Sports Entertaining Cooking Lessons How To Boil Eggs Deviled Eggsetc

Cooking Lessons
Visit this post to learn how to boil eggs

How To Boil Eggs

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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