Description
This Southern Potato Salad recipe is a classic side dish perfect for picnics, barbecues, or any gathering. Creamy, tangy, and flavorful, it’s a crowd-pleaser that pairs well with grilled meats or sandwiches.
Ingredients
Scale
Potato Salad:
- 3 pounds Yukon Gold or Russet potatoes (peeled and cut into chunks)
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 hard-boiled eggs (chopped)
- 1/2 cup celery (finely diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup sweet pickle relish
- Optional: paprika for garnish
Instructions
- Boil Potatoes: Place the potatoes in a large pot, cover with cold water, bring to a boil, then simmer for 10–12 minutes until fork-tender. Drain and cool slightly.
- Make Dressing: In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, salt, and pepper.
- Combine Ingredients: Add warm potatoes to the dressing, mix gently. Stir in eggs, celery, red onion, and pickle relish.
- Chill and Serve: Adjust seasoning, refrigerate for at least 1 hour. Garnish with paprika before serving.
Notes
- For a creamier texture, mash a few potatoes slightly while mixing.
- Add chopped dill pickles or green onions for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 390mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
