Geraldine's Potato Salad

Geraldine's Potato Salad
Staff Writer
Geraldine's Potato Salad
Lisa McRee

Geraldine's Potato Salad

Since there are as many versions of potato salad in the South as there are shotguns, every church picnic involved at least a dozen. (Potato salads, not shotguns…) But grandmother — the competitive cook she was — always insisted I taste hers first and last because, as she often reminded us, it was the best.

This version uses almost all of the basic ingredients and secret spices of her original recipe, but lets nutrient rich and almost-calorie-free cauliflower stand in for half of the potatoes.

See all potato recipes.

6
Servings
629
Calories Per Serving
Deliver Ingredients

Notes

*Note: Made by Spice Islands, it’s a salty mixture of onion and celery seed that adds a distinct flavor to many Southern dishes. It’s usually available in bigger supermarket chains.

Ingredients

For the dressing

  • 3/4 Cups plain low-fat yogurt
  • 3/4 Cups nonfat sour cream
  • 3 Tablespoons spicy brown mustard, preferably Gulden’s
  • 2 Tablespoons dill pickle juice from the jar
  • 1 Tablespoon olive juice from the jar
  • 1 Tablespoon sugar
  • 1 Teaspoon salt
  • 1 Teaspoon black pepper
  • 1 Teaspoon Beau Monde seasoning*
  • 1/2 Teaspoon Old Bay seasoning, plus more for garnish

For the salad

  • 2 1/2 Pounds Russet potatoes, peeled and cut into 1-inch chunks (about 6 cups)
  • 16 Cups water
  • 1 Tablespoon kosher salt, plus more to taste
  • Cooking spray
  • 1 head cauliflower, chopped into 1-inch chunks (about 6 cups)
  • 1 Cup egg substitute, such as Egg Beaters
  • 2 Cups liquid egg whites
  • 1 1/2 Cup finely diced dill pickles
  • 1/2 Cup jarred green olives with pimento, packed in vinegar, chopped finely
  • 1/2 Cup finely chopped red bell pepper
  • 1/2 Cup finely chopped scallion
  • Pepper, to taste

Directions

For the dressing

In a bowl, combine all of the ingredients and stir until well combined. Set aside.

For the salad

Place the potatoes in a large pot with the water and salt over high heat. Bring to a boil, about 20 minutes. Then, reduce the heat to low and cook 7-8 more minutes and add the cauliflower.

Cook until both the potatoes and cauliflower are both very, very soft, 25 minutes. Drain into a colander in the sink, wipe out the pot, and coat with cooking spray. Return the potato-cauliflower mixture to the pot and cook over medium heat for 5-7 minutes to dry them out. Remove from the heat and set aside to cool for 3-4 minutes.

Coat a nonstick frying pan with cooking spray and place over low heat. Add the egg substitute and cover. Cook just until set, then remove from the heat. Once cooled, chop and set aside. Do the same with the liquid egg whites.

When the potatoes have cooled just a bit, toss together with the cooked eggs, remaining, ingredients, and dressing in the pot and stir very well. (You want the potatoes and cauliflower to break apart a bit and give you a creamy texture.) Season with additional salt and pepper, to taste.

Nutritional Facts

Total Fat
15g
21%
Sugar
27g
30%
Saturated Fat
5g
21%
Cholesterol
27mg
9%
Carbohydrate, by difference
94g
72%
Protein
30g
65%
Vitamin A, RAE
779µg
100%
Vitamin B-6
2mg
100%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
18µg
20%
Calcium, Ca
540mg
54%
Choline, total
43mg
10%
Copper, Cu
1mg
0%
Fiber, total dietary
12g
48%
Fluoride, F
20µg
1%
Folate, total
254µg
64%
Iron, Fe
33mg
100%
Magnesium, Mg
168mg
53%
Manganese, Mn
3mg
100%
Niacin
18mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
533mg
76%
Riboflavin
1mg
91%
Selenium, Se
33µg
60%
Sodium, Na
1247mg
83%
Thiamin
1mg
91%
Water
739g
27%
Zinc, Zn
4mg
50%

Potato Salad Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Salad Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.

Potato Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.