Two Old Fashioned Southern Salad Recipes

Two Old Fashioned Southern Salad Recipes
Salads are absolutely essential in the summertime; no barbecue or picnic would be complete without at least one. Here I’ve included two Southern salads, an Old Fashioned Kentucky Potato Salad, and Gwen’s Simple Southern Lettuce Salad, both of which are delicious, quick, and easy.
My 91 year old Mother-in-Law, (4’10” and about 70 delightful pounds of pure spitfire) is a classic Southern Lady, who was taught to cook by her mother, and until recently, was very particular about using her Mother’s methods to prepare her delicious Southern dishes. Lately, she insists she is allergic to the kitchen, but has graciously shared these recipes and guided me through the initial testing so that they are exactly right. While they are both pretty quick and easy just as they are, I have included some timesaving tips with each of the recipes.

Old Fashioned Kentucky Potato Salad

I’ve found that whole potatoes cook in the pressure cooker in 10-12 minutes; what a timesaver! I also use my freezer to speed up the chilling; I peel the potatoes while they’re still warm (it’s much easier that way), cut them into small chunks, spread them out on a baking sheet, and put them in the freezer for 10-15 minutes. If you want to do some of the prep ahead, both the potatoes and eggs can be cooked one to two days in advance, and the entire salad can be prepared a couple of days ahead too.

8 Servings

5 medium potatoes, boiled with skins on, then peeled and cut into small chunks
4 green onions, chopped
3 hard boiled eggs, chopped
1 rib sliced celery
1 teaspoon celery seed
1/2 to 1 teaspoon salt

1 cup mayonnaise, (you may need a little more depending on the size of the potatoes)
1 tablespoon mustard
2 to 3 tablespoons Sweet Pickle Juice

  1. Mix the potato chunks, sliced onions, eggs, celery, celery seed, and salt.

  2. Whisk together the mayonnaise, mustard, and pickle juice.

  3. Stir the mayonnaise mixture into the potato mixture; mix well, cover with plastic wrap, and chill.

  4. Amount Per Serving
    Calories 390 Calories from Fat 221
    Percent Total Calories From: Fat 57% Protein 7% Carb. 37%

    Nutrient Amount per Serving
    Total Fat 25 g
    Saturated Fat 5 g
    Cholesterol 90 mg
    Sodium 484 mg
    Total Carbohydrate 36 g
    Dietary Fiber 2 g
    Sugars 0 g
    Protein 6 g

    Vitamin A 7% Vitamin C 45% Calcium 0% Iron 13%

    Gwen’s Quick and Simple Lettuce Salad

    Even though this is quick to prepare just as it is, you can save even more time by using chilled packaged salad; the carrots and cabbage will even add a little color. You can also prepare this salad the night before; sometimes I think it’s even better after sitting overnight.

    6 Servings

    1 head iceberg lettuce
    3 to 4 hard boiled eggs, chopped
    4 green onions including tops, sliced
    2 stalks celery, sliced
    1/2 teaspoon celery seed
    1/2 to 1 cup mayonnaise

    1. Remove the outer leaves from the lettuce.

    2. On a cutting board slice the head in about 2" slices and slice the slices likewise 2".

    3. Put in a covered container and refrigerate overnight. (This is not absolutely necessary; I never do it, but instead just put the lettuce in a salad spinner to get all the liquid out- it stays crisper that way).

    4. Mix the lettuce, eggs, green onions, celery, and celery seed; stir in enough mayonnaise to moisten.

    5. Variation: Add some shredded store-bought rotisserie chicken to serve as a light main dish.

      Amount Per Serving
      Calories 230 Calories from Fat 161
      Percent Total Calories From: Fat 70% Protein 10% Carb. 20%

      Nutrient Amount per Serving
      Total Fat 18 g
      Saturated Fat 4 g
      Cholesterol 113 mg
      Sodium 403 mg
      Total Carbohydrate 12 g
      Dietary Fiber 2 g
      Sugars 0 g
      Protein 6 g

      Vitamin A 13% Vitamin C 36% Calcium 0% Iron 9%

You Should Also Read:
Other Quick and Easy Salads
The Great Potato Salad Debate!

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