When I thought about the flavors I find most important, I kept returning to a potato salad I enjoyed at a little sandwich shop in my tiny North Carolina college town. I Googled it, hoping to find a description listed on the menu to guide me in the right direction. Unfortunately the only information I could find was its name, “Southern Potato Salad.” Not very helpful at all.
I racked my brain, remembering that it was rather chunky with both potatoes and their red skins. It was creamy, yet tangy, with the slightest hint of yellow. I also recall there being something crunchy and green, because I picked at everything around it. At the time I didn’t like things that were either crunchy or green, a taste preference that I am very glad has since evolved.
Why You’ll Love It
- I’ve perfected my recipe. It’s got red potatoes with the skins still on, mustard powder for spice, and prepared mustard for color. Mayonnaise is a given because no self-respecting Southerner doesn’t add at least a little bit, and finely chopped shallots and celery for both added flavor and color.
- Smashed potatoes have the best texture. Gently smash the potatoes with a potato masher until they’re chunky and slightly creamy. I personally like small chunks of potatoes throughout.
Key Ingredients in Southern Smashed Potato Salad
- Red potatoes: Scrub and quarter 2 pounds of petite red potatoes.
- Mayonnaise: Use your favorite store-bought brand or make your own.
- Mustard: I like a combination of dry mustard powder and prepared yellow mustard.
- Celery and shallots: Finely chop them for a bit of crunch.
- Scallions: Garnish the potato salad with thinly sliced scallions.
Make-ahead and Storage Tips
- Make ahead: The potato salad can be made up to one day ahead and refrigerated in an airtight container.
- Storage: You can refrigerate leftovers in an airtight container for up to five days.
