Description
A creamy and tangy Southern Potato Salad with a personal twist that is perfect for family gatherings and picnics.
Ingredients
Scale
- 2 pounds of potatoes (Russet or Yukon Gold)
- 1 cup of mayonnaise
- 2 tablespoons of Dijon mustard
- 1 tablespoon of apple cider vinegar
- 1 small red onion, diced
- 2 celery stalks, diced
- 4 hard-boiled eggs, chopped
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Prepare the Potatoes: Wash and peel the potatoes, or leave the skins on for a rustic touch. Cut into 1-inch chunks and place in a big pot with cold water.
- Boil the Potatoes: Bring the pot to a rolling boil over high heat. Reduce to medium and let simmer for 10-15 minutes until tender.
- Cool the Potatoes: Drain in a colander and let cool for 10 minutes.
- Prepare the Dressing: In a bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Combine Ingredients: Gently fold the cooled potatoes into the dressing along with the diced red onion, celery, and hard-boiled eggs.
- Chill: Transfer the salad to a serving dish, cover, and refrigerate for at least 30 minutes.
- Garnish and Serve: Sprinkle paprika on top before serving and add fresh herbs if desired.
Notes
This salad can be made ahead of time as it tastes better the next day. Mix in additional spices or fresh herbs for a personalized touch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 125mg
Keywords: potato salad, southern recipe, side dish, creamy salad, family recipe