Cooking Classics: Potato Salad


Cooking Classics

The Technique 

Potato Salad

Exceptional side dishes should never be overlooked when summer entertaining is in order. Knowing how to prepare a really good potato salad is easier than you may think & it pairs beautifully with smoked ribs, grilled chicken skewers, steak sandwiches & fried chicken. To complete the menu, consider other traditional side dish favorites including cole slaw & deviled eggs. Learn how to make Classic Potato Salad in your very own kitchen.


buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickClassic Potato Salad 
makes 8 servings

3 lbs russet potatoes
1 cup mayonnaise
3 Tbsp Dijon mustard
2/3 cup diced sweet onion
1/3 cup sweet pickle relish
Kosher salt & freshly ground pepper
5 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 mayonnaise, the Dijon, the onion & the pickle relish in a large bowl. Sprinkle liberally with salt & pepper. Add the warm potatoes & grated eggs. Fold together the ingredients well. Serve right away or chill up to a day ahead.

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How To Make Classic Potato Salad

Potato salad is delicious over mixed greens with vegetables or when accompanied with a plate of hot fried chicken. Cooking the russet potatoes in their jackets delivers a smooth texture. For a little crunch, add chopped celery. Omit the pickle relish & fold in fresh herbs for a new spin. Grated hard-cooked eggs add richness & depth to this basic fundamental. 


rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.


No. 1

 Stir together the mayonnaise, the Dijon, the onion & the pickle relish in a large bowl. 


No. 2

Sprinkle liberally with salt & pepper. Add the warm potatoes & grated eggs. 


No. 3

Fold together the ingredients well. Serve right away or chill up to a day ahead.  

The Tune
“Come What May” Etta James

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * 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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