Paula Deen Potato Salad

I’ve included some videos I found relevant and helpful. 😍

Paula Deen’s potato salad is a tasty dish you can make for your next picnic or family gathering. It uses simple ingredients like red potatoes, bacon, and eggs to create a flavorful side dish. This recipe serves 6-8 people and only takes about 20 minutes to prepare and cook.

You’ll love how easy it is to make this potato salad. The creamy dressing mixes mayo and sour cream with fresh dill for a zesty flavor. Adding crispy bacon, hard-boiled eggs, celery, and red onion gives it great texture and taste. You can make it ahead of time and keep it in the fridge for up to 3 days before serving.

Exact Ingredients List

Here’s what you’ll need to make Paula Deen’s tasty potato salad:

• 1 (3-pound) bag small red potatoes
• 2 tablespoons salt (for cooking water)
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon fresh dill, minced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 10 slices bacon, cooked and crumbled
• 5 hard-boiled eggs, peeled and chopped
• 1 cup celery, chopped
• 1/4 cup red onion, minced

These simple ingredients come together to create a yummy side dish. The red potatoes give a nice texture, while the bacon adds a smoky flavor.

The fresh dill gives a pop of color and taste. You can adjust the salt and pepper to your liking. Make sure to cook and crumble the bacon before starting.

Hard-boil the eggs ahead of time too. This will make the prep work easier when you’re ready to make the salad.

Remember, you can always add more or less of any ingredient to suit your taste. Don’t be afraid to make it your own!

Instructions

Start by boiling the red potatoes. Fill a large pot with water and add 2 tablespoons of salt. Add the potatoes and bring to a boil over medium-high heat.

Lower the heat to medium and cook for 8-10 minutes. Check if they’re done by poking with a fork. Drain and let cool until you can handle them.

While the potatoes cool, mix the dressing. In a big bowl, stir together the mayo, sour cream, dill, salt, and pepper.

Cut the cooled potatoes into halves or quarters. Add them to the dressing bowl along with the bacon, eggs, celery, and onion. Gently mix everything together.

Cover the bowl and put it in the fridge. You can keep it there for up to 3 days. When you’re ready to eat, serve the salad cold or at room temperature.

This recipe makes enough for 6-8 people. It takes about 10 minutes to prep and 10 minutes to cook. Enjoy your tasty potato salad!

Possible Substitutes List

Want to change up Paula Deen’s potato salad recipe? Here are some tasty swaps you can try:

• Potatoes: Use Yukon gold or russet potatoes instead of red potatoes.

• Mayo: Swap half or all of the mayo for Greek yogurt for a tangier, lighter taste.

• Sour cream: Try crème fraîche or buttermilk as a substitute.

• Dill: Use parsley, chives, or tarragon if you’re not a fan of dill.

• Bacon: Turkey bacon or chopped ham work well too.

• Eggs: Leave them out if you prefer, or use just the egg whites.

• Celery: Cucumber or bell peppers can add a nice crunch.

• Red onion: Try green onions or shallots for a milder flavor.

You can also add extras like:

• Chopped pickles or relish
• Dijon mustard
• Capers
• Chopped apples
• Corn kernels

Feel free to play around with the ingredients to make the salad your own. Just keep the basic potato-to-dressing ratio the same for the best results.

How To Make It Diabetes-Friendly

You can make this potato salad more diabetes-friendly with a few simple changes. Start by using fewer potatoes and adding more non-starchy veggies like celery and bell peppers. This cuts down on carbs.

Try swapping half the mayo for Greek yogurt. It’s lower in fat and adds protein. You can also use a sugar-free mayo to reduce calories.

Cut back on the bacon or use turkey bacon instead. This lowers the saturated fat. For extra flavor without salt, add more herbs like dill or parsley.

Consider leaving the potato skins on. They have fiber, which helps slow down sugar absorption. You can also chill the potatoes before mixing. This creates resistant starch, which is better for blood sugar.

Serve smaller portions as a side dish rather than a main course. Pair it with lean protein and other veggies for a balanced meal.

Remember to check with your doctor about how potato salad fits into your diet plan. Even with these changes, it’s best to enjoy it in moderation.

Tips, Tricks & Storing

For the best potato salad, choose firm red potatoes. They hold their shape well after cooking. Cut them into even-sized pieces so they cook at the same rate.

Don’t overcook the potatoes. They should be tender but not mushy. Test them with a fork – it should slide in easily but not break the potato apart.

Cool the potatoes before mixing them with other ingredients. This keeps the salad from getting mushy.

For extra flavor, add the dressing to the warm potatoes. They’ll soak up more taste this way.

Try these mix-ins for variety:

• Chopped pickles or relish
• Diced bell peppers
• Sliced green onions

To store your potato salad, put it in an airtight container in the fridge. It will stay fresh for up to 3 days.

Don’t leave potato salad out at room temperature for more than 2 hours. This helps prevent food poisoning.

If you’re taking the salad to a picnic, pack it in a cooler with ice packs to keep it cold.