Southern Potato Salad Recipe

by Chelsea Dillon-Miller
(Poway.patch.com)

Most people love potato salad, especially southerners. This is a typical southern potato salad recipe substituting mayonnaise for stone ground deli mustard with horseradish.

This is a great recipe to serve at a picnic. You don’t have to worry about the salad spoiling because mustard is just fine when it gets warmer. You will also save on calories and fat.


Southern Potato Salad Recipe

Ingredients:

10 to 12 red potatoes, quartered

1 head celery, finely dicing the heart, leaves, and several stalks

1 bunch flat leaf parsley, chopped

1 bunch green onions, chopped

1 red onion, diced

1 bunch fresh dill, chopped

1 dozen eggs, hard boiled and sliced

Salt/pepper

1 container "stone ground" deli mustard with horseradish, *do not substitute, this ingredient makes the dish*

2 tablespoons low-fat mayonnaise


Preparation:

• Boil potatoes until medium soft, careful not to over boil them. It's best to judge by texture, not time, as everyone uses different sizes of potatos. However, they should boil for about 20 minutes and should be soft as a knife slides into them.

• Concurrently, boil the dozen eggs. Add salt to the water to make the shells peel off easily. Eggs should boil for about 20 minutes. To test if they are done, pull one out and spin it. Stop it with your hand, lightly.

• If it continues to spin, that means the yolk is still spinning inside and needs to boil longer (about five minutes). If the egg stops completely, it is done. Pull all the eggs out and run under cold water or in an ice bath.


• Drain potatoes and add chopped parsley, dill, celery, red and green onions. Add the two tablespoons of mayonnaise and at least five tablespoons of mustard.

• Carefully mix and combine ingredients, folding gently together. Eye the amount of wet ingredients you may need, everyone's mixture should suit their taste. Salt and pepper to taste.

• Wait to unpeel and boiled eggs until last. Peel, rinse, and slice. Sprinkle on top of the potato salad and fold together only one to three times more so as not to break the eggs up too much.

• Cool in the refrigerator, covered, for 20 to 30 minutes and serve.


*Here I'd like to tell you about my favorite diet program that uses a lot of the healthy lower GI foods: Isabel de los Rios' 'The Diet Solution Program'.

The Diet Solution Program favours a long term health orientated approach to fat loss, but not offering anyone a quick fix to their weight troubles. It has loads of valuable data and research to support its approach. I personally investigated the program thoroughly and my mum has been using it for a while now. I have to say she got some great results.

The nutrition plan is one of the healthiest we have seen, a strong core focus on vegetables, fruits, vitamin dense foods, lean proteins, select dairy produce and a clear approach to not expecting one diet to work for all body types. So give it a try and let me know how you’re doing.*

Original Southern Potato Salad Recipe