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Ultimate Portion Fix/21 Day Fix: Southern Style Potato Salad

July 1, 2019 by Grandnanny 6 Comments

Why “Southern Style Potato Salad?? Well, West Tennessee is home for me, right outside of Memphis, and that is about as “Southern” as you can get!

A staple found in the Southern kitchen is a creamy cold potato salad. A big stack of grilled burgers?? Potato salad goes great! Going to a party and need to bring a dish?? Potato salad to the rescue!

 

Because of my new eating lifestyle, I have taken my old recipe and started measuring the ingredients (instead of the old “eyeball” method) so that I can assure that it fits inside of my 21 Day Fix guidelines.

 

I used to boil my potatoes whole till done and then chill in the jacket… BUT with my new Instant Pot, I don’t have to heat my house up with a big pan of boiling water!

I like to cook my potatoes and eggs early in the day, or even the day before, and chill them before I peel them. I personally do not use eggs in my servings of this because of an egg allergy but traditional recipes all have boiled eggs in them.

Because we have left the skin/jacket on the potato we now have to peel it. It isn’t like peeling a raw potato though… all you basically have to do is scrape the skin off.

 

I am making 6 servings. I started with 6 small potatoes or about 3 cups of cubed cooked potatoes.  That is going to be 6 1/2 cup/yellow containers for my 21 Day Fix followers, I use 3 orange containers of dressing.

 

What else is going into this Southern Style Potato Salad?

The amount and types of onion and pickles depend on your personal tastes. I prefer yellow onion and sweet pickles but some people use red onion and dill pickles.  Any combo you like is perfectly fine. I chose a 1/2 cup of pickles and onions for this bowl.

If you are going to add eggs I usually do 1 egg per cup of potato so 3 eggs would go in here too. Sometimes I add extra veggies into my servings, celery, bell pepper, cucumber, radishes any crunchy veggie works for me.

A simple mayo, mustard and pickle juice dressing is all I use for this salad. If you use dill pickle juice you might have to add 1/4 to 1/2 teaspoon of raw sugar to the dressing. Just to tame down the vinegar taste a little bit.

Sometimes my potatoes may soak up more of the dressing than I expect, such is the nature of a potato. So I mix up a second batch of the dressing and add to the salad.

I measure this in my yellow container or 1/2 cup plus a couple of tablespoons. I just love to see my square food!

My Gumbo w/Potato Salad recipe has a different style of potato salad with it.

Southern Style Potato Salad

Teresa Castleberry
A good basic potato salad worthy of any Southern table.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Salad
Cuisine American
Servings 6 1/2 cup

Equipment

  • Instant Pot, but not needed

Ingredients
  

  • 6 small white potatoes, about 3 cups cubed, cooked Cook potatoes whole in 1 cup of water for 15 minutes on manual with natural release in the Instant Pot or boil covered in water about 20-30 min or till fork tender. Cool in fridge till cold, 3-4 hours or overnight. Peel and cube.
  • ½ cup onion, diced any variety you prefer
  • ½ cup pickle, chopped sweet or dill
  • 3 large eggs, boiled, chopped

Dressing

  • ¼ cup + 1 tablespoon mayonnaise
  • 2 teaspoons mustard yellow or spicy brown
  • 1 teaspoon pickle juice from the pickles you use
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Mrs. Dash
  • salt & pepper, to taste

Instructions
 

  • Mix potatoes, onion, pickles, and eggs in a bowl. Stir in dressing. Chill for a few hours for flavors to set. Stir and serve cold.

Dressing

  • Mix all ingredients. Pour over salad. (if you like more dressing on your salad you can double the dressing)

Ultimate Portion Fix/21 Day Fix Containers

  • serving size ½-⅔ cup - 1 Yellow, 1/2 Orange OR 1 Orange if you double the dressing, not enough Green or Red containers to count
Keyword Ultimate Portion Fix/21 Day Fix

Find a great BBQ recipe to serve it with, then……..

Enjoy this cold salad on a hot day with a big ol’ jug of iced tea.  And pretend you are in the south with me!

 

 

Filed Under: 21 Day Fix, Healthy Recipes, Ultimate Portion Fix, Uncategorized

Previous Post: « Cajun Gumbo with Potato Salad {21 Day Fix}
Next Post: Intermittent Fasting and the “Fix” {21 Day Fix} »

Reader Interactions

Comments

  1. Debbie Rubio

    September 19, 2020 at 6:58 pm

    Made this for my daughters birthday barbecue and I took a taste…. loved it! I don’t normally put mustard in my normal recipe but this added a little zip! Also added a cup of chopped celery 🤗

    Reply

Trackbacks

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    December 17, 2019 at 11:21 pm

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    June 18, 2020 at 9:43 pm

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    July 10, 2020 at 9:52 am

    […] Potato-Green Bean Salad has been around for a long time but I had never made it for my Hubby before this.  I love a creamy potato salad with plenty of mayo dressing and sweet pickles. Like this recipe. […]

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    September 9, 2020 at 8:22 pm

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Teresa Castleberry
Hi! I’m Teresa. I love sharing how eating healthier can be fun, and why my granddarlings love being at Grandnanny’s House!

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