Potato salads have been around for ages, but let’s say it out loud, they’re not all great. Some are just flavorless, too sour or just a mess.
Getting a potato salad right has to do with using the right ingredients the give the otherwise tasteless root veggies some personality.
And you know what? Famous Patti LaBelle has a lovely interpretation of the comforting dish. Here’s our take on one of the most successful recipes by the singer. See if this salad sings to you!
The base for these salads is baby red potatoes and hard-boiled eggs — these two ingredients make most of the salad, but they’re not the most important ingredients.
The key elements here are the ‘holy trinity’ of Cajun cooking: onions, bell peppers and celery — they make the salad taste southern and comforting; it just tastes like home!
We’re also adding mayo, although if you’re not a fan, heavy cream works well, too. Mayo is a major detractor for some, and potato salads should be for everyone!
Finally, there’re the condiments, including a dash of mustard, sweet relish, red pepper flakes and celery seeds — that’s the perfect combo for the nicest southern potato salad.
Potato salads are much nicer when served slightly chilled, making them extraordinary starters or side dishes for grilling parties or lunch in the backyard or patio.
This is for sure a summer classic!
Boil salted water in a large pot. Boil the eggs for 8-10 minutes until you get hard-boiled eggs. Carefully bring them out and let cool. Peel and dice. Set aside.
In the same pot of boiling water, add the potatoes and simmer for 10 minutes until tender. Check using a fork.
Let the potatoes cool down until manageable and cut into quarters.
Place the potatoes in a large mixing bowl and incorporate the red pepper flakes, celery seeds, salt and pepper (1/2 tsp of each).
Combine the seasoned potatoes with the hard-boiled egg.
Finely dice the onion, bell pepper and celery.
In a medium-sized mixing bowl, combine the onion, bell pepper, celery, mayo and mustard. Mix well. Optionally, add green hot peppers.
Fold in the potatoes with the mayo mixture and serve. Alternatively, chill the salad in the fridge for 30 minutes.