Description
A creamy and tangy Southern Potato Salad perfect for summer gatherings and picnics.
Ingredients
Scale
- 2 pounds yukon gold or red potatoes
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 3 hard-boiled eggs, chopped
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prep the potatoes by washing and cutting them into bite-sized chunks.
- Boil the potatoes in a large pot of cold salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool for 10-15 minutes.
- Mix the dressing by combining mayonnaise, apple cider vinegar, Dijon mustard, salt, and pepper in a bowl.
- Add the diced celery, red onion, and chopped hard-boiled eggs into the dressing.
- Combine the cooled potatoes with the dressing gently to coat them evenly.
- Taste and adjust seasoning with additional salt, pepper, or vinegar if required.
- Chill in the fridge for at least an hour before serving.
- Serve cold, optionally garnished with fresh parsley.
Notes
Feel free to customize the recipe with your favorite ingredients or variations. This salad is a great make-ahead dish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: potato salad, Southern recipe, summer side dish, BBQ, picnic