Potato salad is serious business in the South. While it’s true our favorite potluck offering has strong German roots, a lot of folks hold true to the idea that, once again, Southerners have taken a pretty good dish, kicked up the “zip” factor, and proclaimed the new-fangled version of a Southern classic.
But it’s the competitive nature of Southern cooks that launches potato salad out of the realm of “anyone can make it” into the heightened domain of “skilled craftwork.” Have you noticed that not just anybody gets invited to supply the potato salad for the family barbecue? That’s right. Nearly every Southern family has that one member who wears the badge of “Supreme Potato Salad Maker.” And said person is usually an aunt, grandmother, or some other well-respected person who has spent years in the kitchen earning the coveted title.
So, what makes potato salad “Southern?” Good question. Some folks say it’s the sweet pickle relish. Some will insist it’s the Duke’s mayonnaise preferred by so many Southern cooks. Others point to the addition of mustard, which adds that buttery yellow hue. And some will swear the Southern-ness comes from slices of hard-boiled egg incorporated into the mix. More than likely, it’s a combo of all these things that screams “Made in the South.” A dusting of paprika is a revealing clue, as well.
When it comes to its rightful place on the table, potato salad typically lands within easy reach of the hungry crowd at picnics, potlucks, holiday dinners, and church suppers. Smoked swine might appear to be the prominent dish at such gatherings, but don’t be fooled—a big bowl of skillfully prepared Southern potato salad is the real star. Just watch how quickly it disappears.
Ready to begin the sojourn to your family’s potato salad throne? It’s never too late to get started. Here’s a recipe that has all the nuts and bolts of a solid Southern potato salad. Onion and celery are optional, but they lend a sweet crunch. Get cooking, tweak if the spirit moves you, and earn those bragging rights.
Cajun Style Warm Potato Salad Featuring Duke's Mayonnaise
INGREDIENTS
- 1 (24-oz.) bag gold new potatoes, cut into 1½-inch pieces
- 6 thick-cut bacon slices, cut into 1-inch pieces
- ¾ cup mayonnaise
- 2 tablespoons pickle juice (from a jar of dill pickles)
- 2 tablespoons Creole mustard
- 2 teaspoons Cajun seasoning
- 1 cup (1-inch) chopped red bell pepper (from 1 medium bell pepper)
- 1 cup (1-inch) chopped yellow bell pepper (from 1 medium bell pepper)
- ½ cup (1-inch) chopped green bell pepper (from 1 medium bell pepper)
- ½ cup coarsely chopped dill pickles
- ½ cup (¼-inch) diagonally sliced celery (from 1 medium celery stalk)
- 5 hard-cooked eggs, peeled and cut into eighths (quartered lengthwise, then halved crosswise)
- ¼ cup sliced scallions (2 small scallions), plus more for garnish
INSTRUCTIONS
- Bring a large pot of water to a boil over high. Add new potatoes, and cook until tender when pierced with a knife, about 15 minutes. Drain and spread on a large rimmed baking sheet to cool to room temperature, for about 45 minutes.
- Meanwhile, cook bacon in a large skillet over medium, stirring often, until crisp, about 12 minutes. Remove from skillet, and place on a paper towel-lined plate. Set aside.
- Stir together mayonnaise, pickle juice, Creole mustard, and Cajun seasoning in a large bowl. Add bell peppers, pickles, celery, hard-cooked eggs, scallions, cooled potatoes, and three-fourths of the bacon pieces; stir gently until evenly coated (trying not to break bacon pieces or eggs). Transfer to a serving bowl, and garnish with remaining bacon pieces and additional scallions. Store, covered, in the refrigerator until ready to serve.
