Description
A creamy, tangy Southern potato salad made with boiled potatoes, golden mayo, pickled relish, and marinated vegetables. This pork-free, alcohol-free version balances Southern brininess with a smooth emulsified dressing and chilled texture for a refreshing side dish.
Ingredients
Red potatoes (medium) – 2 lbs (900 g): Boiled whole
Mayonnaise (full fat) – 1 cup (240 ml): Opt for vegan alternative
Marinated sweet pickle relish – 1/2 cup (100 g): Adjust up to 1 cup for more tang
Hard boiled eggs – 4 large: Chilled and diced
Yellow onions – 2 medium: Rémy or Vidalia recommended
Celery (stems) – 2 large: Cut in slivers
Mustard (Dijon or yellow) – 2 tbsp (30 ml): Use 1 tsp apple cider vinegar instead
Marinated vegetable mix – 1/2 cup (70 g): Cherry tomatoes + olive blend
Salt-free seasoning blend – 1 tbsp (15 g): Or use vegetable stock base
Instructions
Boil peeled potatoes in salted water until tender, then chill.
Chop marinated vegetable mix to extract zest.
In a food processor, blend mayonnaise with mustard, salt-free seasoning, and zest to create emulsified base.
Add pickle relish and 4 tbsp vegetable brine to the food processor, blending until smooth.
Once potatoes are chilled, dice them and combine with sliced celery and chopped marinated vegetables in a large bowl.
While potatoes are still warm, pour dressing over the mixture and fold to combine.
Adjust seasoning with salt-free blend to taste.
Refrigerate for at least 2 hours before serving.
Notes
Chilling potatoes fully improves dressing adherence
Use warm potatoes in Step 6 to help melt mayo fat
Food processor optional but recommended for smooth texture
Omit eggs and substitute with rinsed diced chickpeas for vegan halal version
- Prep Time: 20
- Cook Time: 15
- Category: Salad
- Method: Boiling
- Cuisine: Southern U.S.
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 5g
- Sodium: 120mg
- Fat: 30g
- Saturated Fat: 4.5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 100mg