There’s something particularly appealing about the texture and taste of new potatoes. Here’s an easy-peasy way to make a potato salad, liberally laced with boiled eggs, and it’s fit for the pickiest of appetites.
- 3 to 6 boiled eggs, chopped.
- Roughly 3 times the volume of eggs in new potatoes.
- ½ to 1 cup coarsely chopped sweet pickles (amount depends on how much you enjoy their taste).
- Mustard and mayonnaise to taste—make sure you have enough to make the salad creamy.
- 1 teaspoon dried dill weed or 1 tablespoon finely chopped fresh dill
- Salt and pepper to taste
- Paprika
Boil eggs and set aside when done. While they are boiling, cut potatoes into chunks and boil in a second pot until just tender. Drain and set aside while peeling and chopping the eggs. Place eggs and potatoes in a large bowl, add the sweet pickles, and then stir in mustard, mayonnaise, dill weed, salt, and pepper. Sprinkle the finished potato salad with a really hefty dusting of paprika and place the bowl in the fridge to chill.
TIP: If you like raw onion, chop up a large Vidalia onion and add to the bowl.
JC
—Celebrating Southern Appalachian Food written by Jim Casada and Tipper Pressley.
Grabble—Gently digging out new potatoes without disturbing the entire hill.
We haven’t grabbled out any new potatoes yet, but I’m aiming to this week. We eat a lot of store bought taters throughout the year and enjoy them, but oh my Jim is so right. New potatoes straight from the garden are mighty fine eating.
You can pick up a copy of our cookbook here.
Last night’s video: Picking up Snakes in Appalachia & Preparing for the Last Summer Planting.
Tipper
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Oh, my hubby dearly loves potato salad anyway you make it and I do too. I love making it with new potatoes and leaving the skin on. Of course, my new potatoes usually come from the store and they aren’t as wonderful. I always add dill and sweet pickle relish, onions, eggs, celery and celery seed, salt and pepper, paprika, mayo, mustard, a splash of vinegar and a pinch of sugar. It’s delicious warm, but even better cold. Now I am gonna have to make some ‘cause you made me hungry with this post and everyone’s comments. Loved you video last evening. Ira sure has a sweet little voice.
That recipe sounds very delicious! I will have to try it. Thank you!
I love potato salad. I loved those church social get togethers when they would be many different bowls of potato salad and plates of deviled eggs. Some of those ladies could make both of them so good your tongue would slap your brains out. I would run my tongue around my mouth when I finished to be sure I hadn’t left any particles of them in my teeth.
Hello. I didn’t get the email this morning, but found you on website. I have dug my potatoes already and enjoying them so much. Nothing like them.
I use “Heat and Sweet” pickles in my tater salad.
I can’t eat tater salad without chopped celery in it. I add celery seed to it too.
Potato salad was always a favorite ‘go to’ whether it be just for the family, for a picnic, or for any gathering, and it often came with variations depending on the ‘makers’ taste. Some would even have some fresh green peas added, giving it some ‘brightness’ with the little dots of green.
You just can’t beat the taste of a new potato. Fresh green beans cooked with new potatoes seasoned with ham is so good! New potato salad sounds delicious also!!
YUMMY! I love potato salad. Fresh slightly warm. I also like a potato salad sandwich. A sweet Japanese friend, from my younger days, showed me this sandwich and it was very good. Have a blessed week and know you all are loved from someone in South Mississippi. PS-Liked the Sunday video of y’all working the garden. Ira is growing up so fast.
The type of potatoes used to make potato salad makes a significant difference in both the taste and texture. When using Russet potatoes, you will end up with mashed potatoes if you cook them a minute too long. My family loves potato salad, and I make it all year round, even for winter holiday dinners. I’ve never used new taters to make salad, but I’m sure they would be the best.
Hi Tipper. and good morning. I’m in my little paradise patio garden and watching all the birds flitting between the feeders and the bird bath. The roses are beginning to bloom and they blend in so nice with the peonies and sage blossoms. God is surely in action!
It’s a chilly morning at 56°, so I have on a warm sweater and a lap robe so I can read your post in comfort and drink my coffee.
I dearly love potatoes! The potato salad recipe sounds so wonderful that I’m going to start making it as soon as I get back in the house. I can easily make a meatless meal from that. Oh my, the goodness! I bet I love potato salad as much as you love watermelon, Tipper.
I hope you have a wonderful day. To all I say, remember that God is not independent. He needs you to bring His Light and Love into the world. Make it happen!
I had just harvested a lot of new potatoes from one of the three tubs of potatoes I planted. I’ll have to pick up some sweet relish and eggs so I can make this potato salad recipe.
My potato tops are dying, as usual about now in Georgia heat. I dug one hill of Yukon Gold last week and got about 6; 3 usual size and 3 small. Not very good but about as good as it gets here. Neither the Yukon Gold or the Red Pontiac even attempted to bloom before starting to die back. But I like digging what I get anyway; a garden treasure hunt. I notice the recipe is for the potatoes to not be peeled and for the potato salad to be chunky. That’s the way I like it best to.
Too grabble new potatoes is like opening a Christmas present. You never know how big or how many there is!!
They taste good anyway their cooked, BUT cooked with fresh green beans is a favorite with my family!
Mmmmm. there’s nothing better than freshly dug new potatoes. Though I don’t remember my mother ever making potato salad. My picky eater younger sister would say leave out the eggs and my picky self– hold the pickles .☺️
You and your sister or any other picky eaters would have been hard up in my family when I was growing up. You ate what my Mother put on the table and was glad to get it or you done without and went hungry.
That sounds like a simple but delicious potato salad recipe.
Good Monday morning all,
We love new taters, they do have a special taste, we’ve been eating them a while now.
It’s officially summer here in east nc, it hit 90 degrees sat.