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Southern Potato Salad

Southern Potato Salad

I stumbled upon this Southern Sweet Potato salad recipe by a pure glimpse of Holy Spirit inspiration. Frantically prepping a feast for some friends and family, I only had 1/2 the amount of potatoes that my normal recipe called for and didn't have time to run to the store. Not knowing what to do, I asked God for some help and glanced over and saw that I had some leftover sweet potatoes from our garden that we didn't use yet.

And the inspiration hit me! Mix the sweet potatoes with my normal recipe. And guess what? EVERYONE loved it! Praise Jesus for caring about the “little” things!

Since then, I always mix different kinds of potatoes when I make potato salad and yams/sweet potatoes give this traditional favorite that special touch of natural, tasty sweetness.

Try it out and let me know what you think!

Southern Potato Salad Recipe

Bible Health Club_JesusPaleo

Southern Potato Salad
 
Author:
Ingredients
  • 6 organic, free-range eggs
  • 5 red potatoes and 5 medium-sized sweet potatoes
  • 1 stalk celery, diced
  • 1 cup Veganaise ® grapeseed oil or mayonnaise
  • 1 pickle, diced
  • 1⁄3 cup dill or sweet pickle relish
  • 2 tablespoons prepared honey or yellow mustard
  • 1 teaspoon Himalayan sea salt
  • 1⁄4 teaspoon white pepper, ground
  • 1⁄4 teaspoon dried dill
  • 1⁄8 teaspoon paprika
  • 1⁄8 teaspoon celery seed
  • Dried dill to garnish
  • Paprika to garnish
Instructions
  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1-inch.
  2. Cover the saucepan and bring the water to a boil over high heat.
  3. Remove from the heat and let the eggs stand in the hot water for 15 minutes.
  4. Pour out the hot water; cool the eggs under cold running water in the sink and put in ice cubes.
  5. Peel and chop the cooled eggs with an egg slicer.
  6. Slice them in both direction to create dices.
  7. Place the potatoes into a large pot and cover with water.
  8. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 15-20 minutes.
  9. Drain and refrigerate until cold.
  10. Peel and cube once cold.
  11. Stir together celery, Veganaise ® grapeseed oil or mayonnaise, pickle, relish, mustard, sea salt, pepper, dill, paprika, and celery seed in a large mixing bowl.
  12. Add the eggs and potatoes; stir until everything is evenly mixed.
  13. Place in serving bowl.
  14. Cover and refrigerate at least 2 hours before serving.

What's your favorite potato salad recipe? Let me know if you try this one!

Here are some more of our favorite side dishes for you to try!

 


This post currently has 6 comments.

  1. Linda
    June 25, 2016

    I didn’t have any sweet potatoes so I used the organic red and russets I had on hand. The potato salad was DELICIOUS!!! Thank you for sharing this family favorite of yours!

      Reply
    • Dr. Z
      June 26, 2016

      Yummy, isn’t it!

      Thanks for letting us know. 🙂

        Reply
  2. Polly
    May 30, 2016

    Do you have a special dill pickle brand you use for this? I like a salty,crispy, brand, but since I’ve cut out artificial colors, I can’t find a crispy, salty enough pickle!

      Reply
    • Dr. Z
      May 30, 2016

      Bubbies! Whole Foods and any good health food store should have it. Naturally fermented…

        Reply
  3. Lorri
    May 29, 2016

    I will try this sounds great many thanks.

      Reply
    • Dr. Z
      May 30, 2016

      You’ll LOVE it! It’s my fav! 🙂

        Reply

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