Description
This classic Southern Potato Salad is a must-have side dish for any gathering. Creamy, tangy, and loaded with flavor, it’s the perfect accompaniment to grilled meats or as part of a picnic spread.
Ingredients
Scale
Potato Salad:
- 3 pounds russet potatoes (peeled and cut into chunks)
Dressing:
- 1 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/2 cup dill pickles (finely chopped)
- 1/3 cup celery (finely chopped)
- 1/4 cup red onion (finely chopped)
- 4 hard-boiled eggs (chopped)
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon paprika (plus more for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook Potatoes: Place the peeled and chopped 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, combine mayonnaise, mustard, pickles, celery, onion, vinegar, paprika, salt, and pepper.
- Combine: Add warm potatoes to the bowl and fold gently to combine. Stir in chopped eggs. Adjust seasoning to taste.
- Chill: Cover and refrigerate for at least 1 hour. Sprinkle with extra paprika before serving if desired.
Notes
- For a creamier texture, mash a few cooked potatoes.
- You can use sweet relish instead of dill pickles for a sweeter flavor.
- Best served cold; can be made a day ahead.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern American
Nutrition
- Serving Size: 3/4 cup
- Calories: 290
- Sugar: 2g
- Sodium: 430mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
