Description
A creamy and tangy Southern-style potato salad with tender potatoes, hard-boiled eggs, celery, and a flavorful mayo-based dressing.
Ingredients
Scale
- 3 pounds russet or Yukon Gold potatoes, peeled and diced
- 4 large hard-boiled eggs, chopped
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 2 celery stalks, finely chopped
- 1/2 cup finely chopped red onion
- 2 tablespoons sweet pickle relish
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Place diced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until potatoes are tender but still firm, about 10-12 minutes.
- Drain and rinse potatoes under cold water to stop cooking. Let cool completely.
- In a large bowl, combine mayonnaise, mustard, celery, red onion, pickle relish, salt, and pepper.
- Add cooled potatoes and chopped eggs to the dressing. Gently fold until evenly coated.
- Chill in the refrigerator for at least 2 hours before serving to let flavors meld.
- Sprinkle smoked paprika and fresh herbs over the top just before serving.
Notes
- Use waxy potatoes like Yukon Gold for a creamier texture.
- Adjust mustard and relish amounts to taste.
- Can be made a day ahead for better flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Southern American
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg