Southern Potato Salad

A creamy and comforting Southern potato salad made with Yukon Gold or red potatoes, mayo, Dijon mustard, and crisp vegetables, perfect for gatherings and picnics.

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Prep Time 25

Cook Time 20

Total Time 1 30

Servings: 8 servings

Course: Picnic, Side Dish

Cuisine: Southern

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

2 lbs Yukon Gold or red potatoes Yukon Gold gives a buttery texture; red potatoes hold their shape best.
1 cup mayonnaise Or a light mayo for fewer calories.
2 tablespoons Dijon mustard
1/2 cup diced celery
1/2 cup diced red onion Soak in cold water for 5 minutes to reduce bite if preferred.
3 large hard boiled eggs, chopped
1 tablespoon apple cider vinegar
to taste salt and freshly ground black pepper
Paprika For garnish.

Method

Preparation

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

Mixing the Salad

In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and a generous pinch of salt and pepper. Taste and adjust seasoning.
Add the diced potatoes, celery, red onion, and chopped eggs to the dressing. Fold gently so the potatoes stay intact.

Chilling

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

Nutrition

Serving: 1Calories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gSodium: 400mgFiber: 2gSugar: 2g

Notes

Store in an airtight container in the refrigerator for 3 to 4 days. Do not freeze as mayo and eggs change texture when frozen. To enhance flavor, chill overnight.

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