Pack up one of the most popular side dishes to your camping trip with this southern potato salad! Easy to make at home and transportable in your cooler, this is an ideal camping meal for many. This delicious recipe from Food 52 takes the traditional potato salad and gives it a southern style kick with a heaping helpful of paprika and hot sauce.
Southern Potato Salad
INGREDIENTS
5 pounds Russet potatoes, cleaned, peeled, and cut to 1/2-inch cubes
32 ounces (4 cups) low-sodium chicken stock
2 tablespoons plus 1 1/2 teaspoons kosher salt, divided
1 dried bay leaf
5 hard-boiled eggs (4 peeled, diced, and chilled; 1 sliced, for garnish)
2 medium stalks celery, finely chopped
1 cup sweet relish
1 1/2 cups Miracle Whip
1/3 cup yellow mustard
2 tablespoons hot sauce
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons celery seed, plus more for garnish
1 1/2 teaspoons freshly ground black pepper
Paprika, for garnish
Thinly sliced green onion, for garnish
INSTRUCTIONS
Place the cubed potatoes and chicken stock in a medium pot. If the potatoes aren’t fully submerged by the chicken broth, add enough cold water to cover the potatoes by an inch. Add 2 tablespoons of kosher salt and the bay leaf, and cover with a lid. Turn heat to high; once boiling, remove the lid, reduce the heat to medium, and cook for 13-15 minutes or until the potatoes are just tender.
To test for doneness, pierce a potato with a fork; there should be slight resistance, and the potato should retain its shape. When ready, immediately transfer the potatoes to a colander and drain. Spread the potatoes out on a sheet pan to cool, and once at room temperature, transfer to the fridge.
In a bowl combine the celery, relish, Miracle Whip, mustard, hot sauce, garlic powder, onion powder, celery seed, kosher salt, and black pepper and mix the dressing until combined. Chill in the fridge.
Once both the potatoes and dressing are cool, remove from the fridge. In a large bowl, add a third of the potatoes and the dressing and mix until combined. Use the back of a wooden spoon to slightly mash the potatoes. Add another third of the potatoes and dressing and fold them in. Finally, fold in the last third of the potatoes and dressing.
Top with the sliced egg and green onions, then sprinkle with celery seed and lots of paprika. Cover and refrigerate until ready to serve.
