Description
This Classic Southern Potato Salad is creamy, tangy, and full of comforting flavors that pair perfectly with any main dish. With tender potatoes, crunchy celery, and tangy mustard, this salad is sure to be a hit at any gathering.
Ingredients
Scale
- 2 pounds of Yukon Gold potatoes
- 4 hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1/4 cup dill pickles, diced
- 1/4 cup celery, diced
- 1/4 cup red onion, diced
- 1 tablespoon pickle juice (optional)
- Salt and pepper to taste
- Paprika and fresh parsley for garnish
Instructions
- Boil the potatoes in salted water until fork-tender, about 10-12 minutes.
- Hard boil the eggs and peel them once cooled.
- In a large bowl, mix the mayonnaise, Dijon mustard, and pickle juice until smooth.
- Add diced celery, pickles, and red onion to the dressing.
- Gently fold in the boiled potatoes and chopped eggs.
- Garnish with paprika and parsley. Chill for 30 minutes before serving.
Notes
- For a tangier flavor, add more mustard or a splash of vinegar.
- You can add bacon or swap out ingredients like pickles with capers for a twist.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 6
- Calories: 290
- Sugar: 2g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 3.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg
