Southern Potato Salad Recipe
This classic southern potato salad is creamy and tangy and makes a perfect side dish for your next potluck or summer barbecue.
Servings: 10
Calories: 311kcal
Ingredients
- 3 pounds Yukon gold potatoes peeled and cut into 1 inch cubes
- 1 cup mayonnaise
- 2 Tablespoons yellow mustard
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup grated sweet yellow onion
- 2 stalks celery finely diced
- ¼ cup sweet relish
- 3 hard boiled eggs shelled and chopped
- 1 teaspoon paprika for garnish
- 1-2 Tablespoons chopped green onion for garnish
Instructions
- Place the potatoes in a large pot and cover with water by 1-2 inches. Bring to a boil and cook for 15 minutes or until fork tender. Then drain them in a colander and let them cool.
- Add the mayonnaise, mustard, vinegar, sugar, salt, and pepper in a large mixing bowl and whisk to combine. Then, stir in the onion, celery, and relish.
- Add the potatoes and chopped eggs and fold with the dressing until well combined.
- Cover and refrigerate for at least 1 hour, up to 48 hours.
- Garnish with a dusting of paprika and chopped green onions, then serve.
Notes
Store leftovers in an airtight container and refrigerate for up to 5 days.
Nutrition
Calories: 311kcal | Carbohydrates: 32g | Protein: 6g | Fat: 18g | Fiber: 3g | Sugar: 6g