Best 4 Paula Deens Potato Salad Recipes

Paula Deen's potato salad is a classic dish that is perfect for any potluck or barbecue. It is a creamy, flavorful side dish that is sure to please everyone. With its combination of tangy, sweet, and savory flavors, this potato salad is sure to be the talk of the party.

Here are our top 4 tried and tested recipes!

ULTIMATE CREAMY POTATO SALAD

Ultimate Creamy Potato Salad image

Provided by Paula Deen

Categories classics comfort food cookout Country Cooking picnic potluck southern spring summer

Time 15m

Yield 12

Number Of Ingredients 9

Ingredients

3 lbs small new potatoes
1/2 cup mayonnaise
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon stone ground mustard
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

In a large bowl, combine the potatoes, 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange the potatoes, in a single layer, on a baking sheet. Bake at 350 degrees F until the potatoes are tender and lightly browned, stirring occasionally, about 35 minutes. Remove from the oven and cool.
In a large bowl, combine the mayonnaise, parsley, basil, mustard, lemon juice, olive oil, salt and pepper.
Stir the creamy mixture into the potatoes, stirring until the potatoes are well coated. Serve at room temperature or chilled. Garnish with fresh basil or dill, if desired.

OLD-FASHIONED POTATO SALAD

Old-Fashioned Potato Salad image

Makes 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 (3-pound) bag small red potatoes, quartered
½ cup mayonnaise
½ cup sour cream
1 tablespoon minced fresh dill
1 teaspoon salt
1 teaspoon ground black pepper
10 slices bacon, cooked until crisp and crumbled
5 hard-cooked eggs, peeled and chopped
1 cup chopped celery
¼ cup minced red onion

Steps:

In a large Dutch oven, bring potatoes and water to cover to a boil over medium-high heat. Reduce heat, and simmer for 8 minutes or just until tender. Drain well, and let cool completely.
In a large bowl, whisk together mayonnaise and next 4 ingredients; stir in potatoes, bacon, and all remaining ingredients until well combined. Cover and refrigerate for up to 3 days.

PAULA DEEN'S POTATO SALAD

Paula Deen's Potato Salad image

Paula has 2 tablespoons of Jane's Krazy Mixed-Up salt or seasoned salt listed on her recipe, I would definitely reduce the amount to 1-2 teaspoons, also I would add in 1 teaspoon ground black pepper --- serve this slightly warm or at room temperature

Provided by Kittencalrecipezazz

Categories Potato

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

8 medium red potatoes (skins left on and washed thoroughly)
1/4 cup chopped fresh parsley
1/4 cup green onion (tops only)
2 stalks celery, diced
3 hard-boiled eggs, chopped
1/4 cup chopped green bell pepper
1/4 cup diced pimento (optional)
1 teaspoon lemon pepper
2 tablespoons Aunt Jane's Krazy Mixed Up Salt (or use seasoned salt)
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1 cup sour cream

Steps:

In a large pot cook the potatoes with skin on in boiling water until just fork-tender (about 12-15 minutes).
Cut into cubes.
In a large bowl combine all remaining ingredients until well blended; add in the cooked cubed potatoes and mix gently.
Serve at room temperature.

Nutrition Facts : Calories 277.8, Fat 10.9, SaturatedFat 4.8, Cholesterol 94.1, Sodium 134.2, Carbohydrate 38.1, Fiber 4.1, Sugar 3.3, Protein 7.7

THE LADY'S WARM POTATO SALAD - PAULA DEEN

The Lady's Warm Potato Salad - Paula Deen image

I saw this on Paula Deen the other day. This is a great potato salad and easy to make. I used the Jane's Krazy salt as recommend, but used less than the 2 tbsp called for.

Provided by pines506

Categories Potato

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

8 medium red potatoes
1/4 cup chopped fresh parsley leaves
1/4 cup chopped green onion top
1 cup chopped celery
3 hard-boiled eggs, chopped
1/4 cup chopped bell pepper
1/4 cup diced pimento
1 teaspoon lemon pepper seasoning
2 tablespoons seasoning salt (Jane's Krazy mixed up salt is recommended)
1 tablespoon Dijon mustard
1/4 cup mayonnaise
1 cup sour cream

Steps:

In a large pot, boil the potatoes with the skins on for 10 to 15 minutes until tender.
Let the potatoes cool just to the touch and cut into cubes.
In a large bowl, combine the remaining ingredients.
Add the potatoes and mix gently.
Serve at room temperature.

Nutrition Facts : Calories 215.6, Fat 8.4, SaturatedFat 3.5, Cholesterol 69.4, Sodium 136.6, Carbohydrate 30.4, Fiber 3.4, Sugar 4, Protein 6

Tips:

Use a variety of potatoes for a more complex flavor and texture. Choose waxy potatoes like red or yellow potatoes, which hold their shape well, and a few russet potatoes for a creamier texture.
Don't overcook the potatoes. They should be tender but still have a slight bite to them.
For a tangy potato salad, use a vinegar-based dressing. For a creamy potato salad, use a mayonnaise-based dressing.
Add your favorite mix-ins to customize your potato salad. Some popular options include hard-boiled eggs, celery, onion, pickles, and bacon.
Chill the potato salad for at least 30 minutes before serving. This will allow the flavors to meld and the salad to firm up.

Conclusion:

Paula Deen's potato salad is a classic Southern dish that is perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite. So next time you're looking for a delicious and refreshing side dish, give Paula Deen's potato salad a try. You won't be disappointed.