Paula Deen Texas Country Southern Potato Salad

Paula Deen Texas Country Southern potato salad takes 30 minutes and small red potatoes, crispy bacon and chopped egg to make a creamy, tangy side dish. This easy cold potato salad fits potluck night, cookout season and the Sunday dinner table, with no mixer or fancy tools needed at all.

Cook the potatoes in water with a spoonful of the bacon grease, because that smoky fat seasons them right through the skins. Skip it and you get plain boiled potatoes sitting in a dressing that has to do all the work.

Paula keeps the red potatoes unpeeled, so the skins hold their shape and add color to every forkful. The dressing is only mayonnaise, Dijon mustard, salt and pepper, which lets the bacon, egg and green onion stand out instead of getting buried.

Paula Deen Texas Country Southern Potato Salad

0.0 from 0 votes

Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

260

kcal

Tender bite-size red potatoes, crumbled bacon and chopped egg get tossed in a simple mustard-mayo dressing. It's served chilled, so the flavors settle together and every bite stays creamy but still holds its shape.

Ingredients

• 4 strips bacon
  

• 1 lb small unpeeled red potatoes
  

• 1 sliced green onion
  

• 1 boiled chopped egg
  

• 1/4 cup mayonnaise
  

• 1 teaspoon Dijon mustard
  

• to taste salt
  

• to taste Pepper
  

Directions

• Cook the bacon: Cook 4 strips of bacon in a skillet until crispy, then drain, keeping a few tablespoons of the grease. Crumble the bacon and set it aside for later.
• Boil the potatoes: Put 1 pound of small unpeeled red potatoes in a large saucepan, cover with cold water and stir in 1 tablespoon of the bacon grease and some salt. Bring to a boil over medium-high heat and cook 15 to 20 minutes until the potatoes are tender.
• Cool and cut: Drain the potatoes and let them cool completely. Then cut them into bite-size pieces so the dressing coats every side.
• Make the dressing: Mix 1/4 cup mayonnaise and 1 teaspoon Dijon mustard in a separate bowl. Season with salt and pepper to taste.
• Toss and chill: Toss the potatoes, 1 sliced green onion and 1 chopped boiled egg in the dressing, then fold in the crumbled bacon. Serve it chilled, straight from the fridge.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Pyrex 3-piece glass mixing bowl set, John Boos maple cutting board, 18 x 12, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I peel the potatoes for this potato salad?

You can, but the recipe leaves the skins on for a reason. They hold the potato together as it boils and add color, so peeled potatoes tend to turn softer and more crumbly.

How long does Texas country potato salad keep in the fridge?

Keep it covered in the fridge and plan to eat it within 3 days. Because it has mayonnaise and egg, don't leave it out on the table for more than about 2 hours.

Can I make this potato salad ahead of time?

Yes, and it suits a cold dish like this one since it's served chilled. Cook the potatoes and bacon a day ahead, then toss everything with the dressing a few hours before serving.

What can I use if I don't have bacon grease?

A tablespoon of butter or a little olive oil in the potato water will do. You'll lose some of the smoky flavor, so season the dressing a little more boldly and keep the bacon crumbles on top.

Why is my potato salad mushy?

Overboiling is the usual cause, since potatoes keep cooking after you drain them. Start checking at 15 minutes with a fork, and drain them as soon as they slide off easily.