Description
A classic Southern potato salad with creamy texture and tangy flavor, perfect for family gatherings and summer picnics.
Ingredients
Scale
- 3 pounds Yukon Gold or Russet potatoes
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1/2 cup diced celery
- 1/4 cup sweet pickle relish
- 1/4 cup finely diced onion
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Paprika for garnish (optional)
Instructions
- Peel and chop the potatoes into even chunks, roughly 1-2 inches.
- Boil the potatoes in a large pot of salted water for 10-12 minutes, or until fork-tender.
- Drain the potatoes and let them cool slightly in a colander.
- Place the eggs in a pot of cold water, bring to a boil, then simmer for about 10 minutes. Cool and chop the eggs.
- Combine mayonnaise, mustard, celery, relish, onion, salt, and pepper in a large mixing bowl.
- Fold in the cooled potatoes and chopped eggs gently.
- Cover the bowl and refrigerate for at least 1 hour.
- Sprinkle with paprika before serving and enjoy chilled.
Notes
This potato salad is customizable; feel free to add herbs like dill or parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg
Keywords: potato salad, Southern recipe, summer side dish, comfort food