Classic Paula Deen Potato Salad Recipe for Hearty Sides

Paula Deen’s potato salad embodies the soulful essence of Southern comfort cuisine, delighting taste buds with every creamy forkful.

Generations of home cooks have treasured this nostalgic recipe that whispers stories of family gatherings and summer picnics.

Russet potatoes mingle with tangy mayonnaise, creating a symphony of flavors that instantly transport you to a warm, welcoming kitchen.

Crunchy celery and zesty seasonings elevate this classic dish from simple to spectacular.

Each ingredient plays a harmonious role, contributing depth and character to the overall blend.

This crowd-pleasing side dish transforms ordinary meals into extraordinary culinary experiences that spark conversation and create lasting memories.

Get ready to become the star of your next potluck with this irresistible Southern favorite.

All Ingredients in Paula Deen’s Potato Salad

• Bacon: Choose thick-cut, high-quality bacon for rich, smoky flavor and crisp texture.
• Hard-Boiled Eggs: Select fresh eggs at room temperature for easier peeling and consistent cooking.

• Potatoes: Pick waxy varieties like Yukon Gold or red potatoes that hold shape and absorb flavors beautifully.

• Mayonnaise, Dijon Mustard: Opt for creamy, tangy brands that enhance overall salad complexity.
• Green Onions: Look for bright green, firm stalks with fresh, sharp aroma.
• Salt, Black Pepper: Use freshly ground black pepper and high-quality sea salt for vibrant seasoning.

Tools to Use for Paula Deen’s Potato Salad

• Skillet: Large, heavy-bottomed pan for frying bacon perfectly.
• Paper Towels: Helps drain excess grease from bacon.
• Large Pot: Essential for boiling potatoes evenly.
• Mixing Bowl: Ideal for preparing creamy dressing and combining ingredients.
• Whisk: Helps blend dressing ingredients smoothly.
• Cutting Board: Used for chopping potatoes, green onions, and eggs.
• Sharp Knife: Needed for precise chopping of ingredients.
• Measuring Spoons: For accurate seasoning and dressing ingredients.
• Colander: Helps drain potatoes after boiling.

Easy Instructions for Potato Salad

• Sizzle the Bacon

Fry bacon in a skillet until crispy and golden brown. Transfer to paper towels, reserving some bacon grease. Crumble bacon into tiny pieces and set aside.

• Cook Potato Chunks

Boil potatoes in a large pot with cold water and a splash of bacon grease. Cook until soft and easily pierced with a fork, about 15-20 minutes. Drain and let cool completely, then chop into bite-sized pieces.

• Whip Up Tangy Dressing

Mix mayonnaise, Dijon mustard, salt, and pepper in a bowl. Whisk until smooth and creamy, creating a zesty sauce that will bring the salad to life.

• Blend Salad Components

Combine cooled potato chunks with sliced green onions and chopped hard-boiled eggs. Generously coat everything with the prepared dressing, ensuring each piece is well-covered.

• Add Crispy Finish

Scatter crumbled bacon over the salad, gently folding to distribute evenly. Refrigerate for 30 minutes to let flavors mingle and intensify. Serve chilled and savor every delicious bite of this classic potato salad.

Tricks and Add-Ins for Extra Flavor

Experiment with different bacon types like maple-cured, applewood-smoked, or turkey bacon for unique flavor profiles. Each variety adds its own delicious twist to the classic recipe.

Introduce diced jalapeños or a dash of hot sauce to the dressing for those who love a spicy kick. The heat will complement the creamy potatoes and smoky bacon perfectly.

Toss in fresh chopped herbs like dill, chives, or parsley to brighten the salad’s flavor. These green additions will add a fresh, vibrant note to the rich, creamy base.

Replace some mayonnaise with Greek yogurt for a tangier, lower-calorie version. This simple swap keeps the creamy texture while adding a slight protein boost.

Serving Options for Paula Deen’s Potato Salad

• Serve with Picnic Perfection: Pair this classic potato salad with grilled meats, hamburgers, or hot dogs for a quintessential summer meal that screams outdoor dining.
• Chill and Garnish Technique: Refrigerate the salad for at least an hour to enhance the flavor blend, then top with extra fresh green onions or a sprinkle of paprika for a vibrant presentation.
• Side Dish Companion: This creamy potato salad complements barbecue chicken, pulled pork, or as a standout side at potlucks, family gatherings, and weekend cookouts.
• Make-Ahead Magic: Prepare the salad a day in advance to allow the flavors to deepen, making meal planning easier and ensuring a delicious, well-integrated dish.

Prep-Ahead and Leftover Storage

• Meal Planning & Storage Advice
• Prep Ahead Strategy: Make this potato salad up to 2 days before your event, storing it in an airtight container in the refrigerator to enhance flavor depth and save time.
• Portion Control Trick: Divide salad into individual meal prep containers for quick grab-and-go lunches or picnic portions that stay fresh and delicious.
• Freshness Preservation Method: Keep salad chilled at or below 40°F to prevent bacterial growth and maintain optimal taste and texture for up to 3-4 days.
• Smart Mixing Technique: Always add crispy bacon just before serving to maintain crunchiness and prevent soggy texture, ensuring each bite delivers maximum flavor and textural contrast.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 300 kcal

Servings: 4

Creamy Paula Deen Potato Salad Recipe

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• Total Time: 35 minutes
• Yield: 4 1x

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Description

Paula Deen’s potato salad combines creamy mayonnaise, tangy mustard, and crisp vegetables for a classic Southern side dish. Hearty potatoes and zesty seasonings create a crowd-pleasing recipe you’ll savor at summer gatherings.

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Ingredients

Scale 1x2x3x

• 1 lb (454 g) small unpeeled red potatoes
• 4 strips bacon
• 1 boiled chopped egg
• ¼ cup (60 ml) mayonnaise
• 1 tsp dijon mustard
• salt (to taste)
• pepper (to taste)
• 1 sliced green onion

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Instructions

1. Bacon Preparation: Sizzle bacon until golden and crisp, reserving 2 tablespoons of rendered fat. Crumble bacon into delicate fragments and set aside.
2. Potato Cooking: Rinse potatoes and submerge in a large saucepan with cold water. Add a splash of bacon grease and a pinch of kosher salt. Bring to a vigorous boil over medium-high heat, then simmer for 15-20 minutes until potatoes yield easily to a fork.
3. Potato Processing: Drain potatoes in a colander and let cool completely. Slice into uniform, bite-sized cubes, creating a consistent texture for the salad.
4. Dressing Creation: Whisk mayonnaise and Dijon mustard together, seasoning with freshly ground black pepper and salt. This creamy base will bind the potato salad’s components.
5. Salad Assembly: Combine potato cubes, verdant green onions, and chopped hard-boiled eggs with the prepared dressing. Fold gently to ensure even distribution of ingredients and coating.
6. Final Touch: Delicately fold in crispy bacon fragments. Chill the salad for 30 minutes to allow flavors to harmonize and intensify. Serve cold as a delectable accompaniment to any meal.

Notes

• Bacon Precision: Cook bacon until perfectly crisp and golden for maximum flavor and texture crunch.
• Potato Boiling Tip: Avoid overcooking by testing potato tenderness with a fork – they should be soft but not falling apart.
• Cooling Strategy: Let potatoes cool completely to room temperature before cutting to prevent mushy texture and maintain clean cube shapes.
• Flavor Melding Technique: Refrigerate salad for at least 30 minutes before serving to allow ingredients to blend and enhance overall taste profile.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 300
• Sugar: 1g
• Sodium: 500mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 50mg