Southern Potato Salad

This creamy Southern Potato Salad features tender potatoes, mayonnaise, mustard, celery, and eggs, perfect for backyard meals or a quick weeknight dinner.

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Prep Time 15

Cook Time 20

Total Time 1

Servings: 6 servings

Course: Salad, Side Dish

Cuisine: Southern

Calories: 300

Ingredients Method Nutrition Notes

Ingredients

Main ingredients

2 lbs potatoes (Yukon Gold or red potatoes) Hold their shape and have a creamy texture.
1 cup mayonnaise
2 tablespoons Dijon mustard Can swap for yellow mustard for milder taste.
1/2 cup diced celery
1/2 cup diced red onion
3 pieces hard boiled eggs, chopped
1 tablespoon apple cider vinegar
to taste Salt Add after mixing the dressing.
to taste Freshly ground black pepper
to taste Paprika For garnish.

Method

Preparation

Place whole, unpeeled potatoes in a large pot and cover with cold, salted water.
Bring to a boil over medium high heat, then simmer until tender, about 15 to 20 minutes.
Drain the potatoes and let them cool until manageable.
Peel and cut the cooled potatoes into bite-sized pieces.

Mixing

In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
Gently fold in the diced potatoes, celery, red onion, and chopped eggs.

Chilling and Serving

Transfer to a serving bowl, sprinkle paprika over the top, and refrigerate for at least one hour before serving.

Nutrition

Serving: 1Calories: 300kcalCarbohydrates: 35gProtein: 6gFat: 15gSaturated Fat: 2gSodium: 400mgFiber: 3gSugar: 2g

Notes

Serve this salad cold or just chilled. It pairs well with grilled meats, fried chicken, or sandwiches. Store in an airtight container for up to 4 days.

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