Classic Southern Potato Salad for Blogger C.L.U.E. Society!

This month’s Blogger C.L.U.E. Society assignment was Summer Grillin’ and I have to say it’s been quite an adventure!

It has been a couple years since I have truly had to cook seasonally – meaning I couldn’t decide to be out of season, and grab hot house tomatoes in October or mangoes in January – you get the idea, and it’s been interesting to manage to get to the market at the right time of the day and on the right day of the week in order to grab the necessary ingredients for whatever it is that I am making.

This month, I was assigned to Christiane’s blog, Taking On Magazines. I absolutely adore the concept by the way, and she is so great about choosing her recipes – they still really speak to her personality! This is something I’ve wanted to do for quite awhile now, and actually cook one thing from each magazine each month that I subscribe to (but alas, that’s been a resolution for four years running and nil so far… LOL – but hold your breathe, it WILL happen!) so I was happy to spend hours perusing all of her recipes!

Since it is my little Emily’s third birthday this coming weekend, Jake & the Neverland Pirate themed – for all those that want to know – my little pirate is just giddy and can’t wait! I was looking for a recipe that would work for serving at her birthday. We are having a hot dog bar, you see, and creating a hot dog for several of the main characters on the show, ie. Captain Hook, Jake, Izzy, Cubby, … and I needed really great sides to compliment everything and what would a hot dog bar be without a potato salad?

My fallback plan is the Grilled Sour Cream Potato Salad that we fell in love with a couple summers back now, but I just wanted to try a couple other recipes to see if anything stood out a bit more and could stand up to the heat of a hot afternoon in July which led me to Christiane’s Corn & Potato Salad from Better Homes & Gardens Magazine (May 2012) but no matter how many times I tried, I couldn’t get cilantro, the fresh corn was sold out every single day, the avocados were hard as rocks and hadn’t ripened enough in the three weeks on my windowsill (what the heck, right?), and there wasn’t a chance in heck of finding the Chipotle Chile pepper in Adobo sauce without taking a very long, costly trip to Tokyo with a probable 10% chance of finding it anyways…. how many Hispanic people do you think reside in Tokyo? Enough to have a Hispanic market or aisle? … *le sigh* probably not. And nothing shows up in a Google search… oi. So sadly, I returned to her blog to the next recipe that caught my eye, the Boston Baked Beans! 

Another great side for a hot dog party!
Let me just make this story that I could drag out, short. Your welcome.
There was NO MOLASSES.

(insert pout here)

Not that you know, so I’ll share with you, I rather stink at making baked beans. Easy right? No. The ratio of ingredients is always off when I make it, even if I follow a recipe to a T. *le sigh*

In the end, it came down to the Classic Southern Potato Salad and the Creamy Dill Potato Salad and it was an easy choice since I know for a fact that getting fresh dill was going to take longer than I had. I would have to plant the seeds and harvest the dill in something silly like 45-60 days. Yeah right!…

So here we are with the Classic Southern Potato Salad which is really tasty!! (I’m glad that my journey on Christiane’s blog led me here in the end – plus I’ve saved all the other recipes to try when I can find all the ingredients at the same time. *fingers crossed y’all*! ) And all the ingredients are available, all the time in my market! *whew*!!

The only thing I had to do was to make boiled eggs and chop a few veggies and the salad was done! I did make a few modifications however, I used a mix of white and yellow potatoes, used red onions rather than white and added paprika and had to leave out the pickles cuz my little pirate plundered them before they could make it into the salad (!), and added the juice of an entire half of a lemon! This brought out the flavors a bit more than usual potato salads and I also like the hint of the different colors which is why I used the red onion and garnished with a bit of freshly chopped parsley!

Did I mention that we just made one too many boiled potatoes the night before and saved several to make a half recipe? This was a great recipe and will certainly be making an appearance at Emily’s Pirate Birthday Party!

You can find Christiane’s Classic Southern Potato Salad recipe, here! And below!

Adapted from a Taking On Magazines original recipe
                                                                                                                                 Serves: 8
  • 1.5 pounds Yellow & White Potatoes
  • 1 stalk Celery, chopped
  • Β½ cup Bread and Butter Pickles, chopped (optional)
  • 2 Hard-Boiled Eggs, chopped
  • 1/4 Red Onion, finely chopped
  • 1/2 cup Mayonnaise
  • Juice from 1/2 of a fresh Lemon
  • 1-2 tablespoons Cider Vinegar
  • 1 teaspoon Salt
  • ΒΌ teaspoon Black Pepper
  • 1/2 tsp Paprika
  • 2 teaspoons Dijon Mustard
  • Freshly chopped Parsley, for garnish (optional)
  1. Bring a pot of potatoes in water to a boil and let cook for 20-25 minutes, or until just tender, but still firm. Drain well and let cool and dry for a few minutes. Peel and cube the potatoes.
  2. Add the potatoes, celery, pickles, eggs and onion to a large bowl. Sprinkle over the salt, pepper and paprika then toss gently to combine.
  3. In a mason jar or other lidded container, combine the mayonnaise, lemon juice, vinegar, and Dijon mustard. Secure the lid and shake until well combined.
  4. Pour or spoon the dressing over the potatoes and gently fold it into the salad until everything is coated.
  5. Serve the salad warm or chilled.

Don’t forget to have a look at all the other Summer Grillin’ recipes from this month’s Blogger C.L.U.E. Society! 

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