La meilleure salade de pommes de terre classique du Sud

Ingrédients

• 3 lbs Yukon Gold potatoes, peeled and chopped into 1-1 1/2″ cubes
• 4 cups (32 ounces) low sodium chicken stock or broth
• 1 cup full-fat mayonnaise, preferably Duke’s
• 1/2 cup sweet salad cubes
• 2 medium stalks of celery, finely chopped
• 2 tablespoons Creole mustard (we use Zatarain’s)- see notes
• 2 tablespoons fresh dill, chopped- plus more for garnish
• 1 tablespoon white vinegar
• 4-5 hard-boiled eggs, chopped or sliced
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika, plus more for garnishing
• 1/2 teaspoon celery salt
• kosher salt & freshly ground black pepper, to taste
• hot sauce, for serving- optional

Préparation

1. 1

   In a large, heavy-bottomed pot or dutch oven, toss in the potatoes. Pour the chicken stock/broth over the potatoes, making sure the potatoes are fully submerged. If not, add a few splashes of water into the pot until all potatoes are covered.

2. 2

   Bring the pot to a boil over high heat. Allow the potatoes to cook for 10-15 minutes or until they’re fork tender, but not mushy!

3. 3

   Then drain the potatoes off into a colander. Let the potatoes cool down for at least 10 minutes before assembling the potato salad.

4. 4

   Meanwhile, in a medium bowl, combine the mayonnaise, sweet salad cubes, celery, mustard, fresh dill, vinegar, eggs (feel free to reserve some for garnishing the top), onion + garlic powder, paprika, and celery salt, stirring everything well to fully combine. Give the potato salad sauce a taste test and adjust with salt/pepper (or more of the other listed spices), to your desired preference.

5. 5

   Add the potatoes into a large bowl and pour the sauce over. Gently toss the mixture well to fully coat and bring it all together.

6. 6

   While you can enjoy right away, I recommend covering the potato salad and refrigerating for at least 1 hour- for best results.

7. 7

   Then garnish the potato salad with more fresh dill, smoked paprika, and a few pieces of the reserved hard-boiled eggs.

8. 8

   Serve potato salad immediately with a few dashes of hot sauce, if desired. This southern potato salad is best when stored in the refrigerator and served as a cold side dish. Enjoy!