Paula Deen Georgia Cracker Salad

Paula Deen Georgia Cracker Salad is a quick, no-cook side dish made with crushed saltines, fresh tomato and mayonnaise, ready in 10 minutes. This easy Southern comfort food side dish fits potluck tables, summer cookouts and church suppers, since it takes no stove at all and feeds a crowd.

Mix it right before you serve it, because the crackers soak up the mayonnaise and tomato juice fast. Wait too long and the crunch turns into a soggy, pasty mush.

Paula keeps this one simple, with only five ingredients and nothing cooked except the egg you can boil ahead of time. Chopping the tomato and green onions very fine matters, since every spoonful then gets a little of each.

Paula Deen Georgia Cracker Salad

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Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking timeminutes

Calories

340

kcal

Crushed saltines, chopped tomato, green onion and egg get folded into creamy mayonnaise. The salad starts out crunchy and turns soft and savory as it sits.

Ingredients

• 1 sleeve saltine crackers
  

• 1 large finely chopped tomato
  

• 3 finely chopped green onions
  

• 1 1/2 cup mayonnaise
  

• 1 finely chopped hard boiled egg
  

Directions

• Crush the crackers: Pour 1 sleeve of saltine crackers into a medium bowl and crush them with your hands. Break them into small crumbs and pieces rather than a fine powder, so some crunch stays.
• Add the vegetables and egg: Add 1 large finely chopped tomato, 3 finely chopped green onions and 1 finely chopped hard boiled egg to the crackers. Chop everything small so it spreads evenly through the bowl.
• Stir in the mayonnaise: Add 1 1/2 cups mayonnaise to the bowl. Mix well until every cracker piece is coated.
• Serve right away: Spoon the salad into a serving bowl and serve it immediately. That way the crackers keep a little bite instead of going soft.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, 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 make Georgia cracker salad ahead of time?

Not really, since the crackers soften as soon as they meet the mayonnaise and tomato juice. You can chop the tomato and green onions and boil the egg ahead, then crush the crackers and mix everything right before serving.

Will the crackers get soggy?

They will if the salad sits, because saltines soak up moisture fast. Serve it right after mixing, and if you like more crunch, keep some crushed crackers aside to sprinkle on top.

Can I use a different kind of cracker?

Buttery round crackers or club crackers work if that's what you have. Saltines give the classic flavor, though, and their plain taste lets the tomato and mayonnaise shine.

How do I keep the tomato from making it watery?

Scoop out the seeds and the wettest pulp before you chop the tomato. A firm, ripe tomato also holds up better than a very juicy one.

Can I store leftover cracker salad?

It doesn't keep well, since the crackers turn mushy in the fridge overnight. If you have extra, cover it and eat it within a few hours, and plan to make a fresh batch next time.