Description
A delicious and comforting potato salad with rich flavors and a creamy texture, perfect for any gathering.
Ingredients
Scale
- 3 pounds Yukon Gold or russet potatoes (peeled and diced into 1-inch pieces)
- ½ teaspoon ground paprika (plus additional for presentation)
- 1 cup full-fat mayonnaise
- 2 tablespoons classic yellow mustard
- 2 tablespoons apple cider vinegar
- ½ teaspoon ground black pepper
- ½ teaspoon salt (for boiling the potatoes)
- ½ cup crisp celery (finely chopped)
- ½ cup finely minced sweet or white onion
- 4 large hard-cooked eggs (coarsely chopped)
- 2 tablespoons sweet pickle relish (or dill relish for a tangier profile)
- Optional: finely sliced green onions or additional chopped pickles for topping
Instructions
- Boil the potatoes in salted water until tender, about 12-15 minutes.
- Prepare the dressing by whisking together mayonnaise, mustard, relish, vinegar, paprika, pepper, and salt.
- Fold in the cooled potatoes, chopped eggs, celery, and onion gently.
- Chill the salad in the refrigerator for at least one hour.
- Serve the salad with optional garnishes of paprika and green onions.
Notes
Feel free to substitute Greek yogurt for mayonnaise for a lighter option or add herbs for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 100mg
Keywords: potato salad, southern recipe, side dish, creamy salad, barbecue sides