Description
A classic Southern Potato Salad that combines creamy dressing with tender potatoes and crunchy vegetables, perfect for summer barbecues and family gatherings.
Ingredients
Scale
- 2 pounds Russet potatoes, peeled and cut into bite-sized pieces
- 6 large hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/4 cup diced green onions
- 1 stalk celery, finely chopped
- 1 tablespoon yellow mustard
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sweet relish (optional)
- Pinch of cayenne pepper (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the peeled and cubed potatoes and cook until tender but not soft, about 8-10 minutes. Drain and let cool slightly.
- In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, yellow mustard, paprika, garlic powder, salt, black pepper, and cayenne pepper (if using).
- Add the cooked and cooled potatoes, chopped hard-boiled eggs, green onions, celery, and relish (if using). Gently mix until everything is well combined.
- Chill in the refrigerator for at least 60 minutes before serving to allow the flavors to develop. Serve chilled or at room temperature.
Notes
For added flavor, consider incorporating crispy bacon, fresh herbs, or diced jalapeños.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing, Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 100mg