Description
A creamy, tangy Southern Potato Salad that’s perfect for gatherings and evokes heartfelt memories.
Ingredients
Scale
- 3 lbs Yukon Gold Potatoes, peeled and cut into bite-size pieces
- 1 cup Mayonnaise
- 2 tablespoons Yellow Mustard
- 2 teaspoons Apple Cider Vinegar
- ¼ cup Sweet Pickle Relish
- 4 Hardboiled Eggs, peeled and chopped
- 2 ribs Celery, chopped
- ⅓ cup Green Onions, chopped
- Kosher Salt, to taste
- Fresh Ground Black Pepper, to taste
- Paprika, for garnish
Instructions
- Boil the Potatoes: Start by putting those bite-sized Yukon Gold potatoes into a large pot filled with cold, salted water. Bring the water to a boil over medium-high heat and cook for about 15-20 minutes, or until a fork easily pierces them. Drain and cool slightly.
- Prepare the Dressing: In a separate bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, and sweet pickle relish. Whisk until smooth and creamy.
- Chop the Veggies and Eggs: While the potatoes cool, chop the celery and green onions, and peel and chop those hardboiled eggs.
- Combine Everything: Transfer the cooled potatoes to a large mixing bowl. Add the chopped celery, green onions, and hardboiled eggs. Pour the dressing over and gently fold together.
- Season to Taste: Sprinkle in salt and pepper. Mix gently and taste for adjustments.
- Chill and Serve: Cover with plastic wrap and refrigerate for at least an hour to meld flavors. Before serving, stir and garnish with paprika.
Notes
This salad can be made a day in advance and tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
Keywords: potato salad, Southern recipes, BBQ side dish, comfort food