Description
Make a traditional, creamy Southern Potato Salad featuring hard-boiled eggs, tangy mustard, and a rich mayonnaise dressing perfect for any gathering.
Ingredients
Scale
- 4 lbs Russet potatoes, peeled and cubed
- 6 large eggs, hard-boiled and chopped
- 1 cup celery, finely chopped
- 1/2 cup sweet pickle relish
- 1/2 cup yellow onion, finely chopped
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tablespoons white vinegar
- 1 tablespoon sweet pickle juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until potatoes are fork-tender, about 15 to 20 minutes. Drain the potatoes immediately and let them cool slightly for 10 minutes.
- While potatoes cool, prepare the dressing base. In a large bowl, whisk together the mayonnaise, mustard, white vinegar, pickle juice, salt, and pepper until smooth.
- Gently fold the warm potatoes, chopped eggs, celery, onion, and sweet pickle relish into the dressing mixture. Mix carefully to coat everything without mashing the potatoes too much.
- Taste the salad and adjust salt or pepper as needed.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
- Before serving, stir the salad gently one last time and sprinkle the top generously with paprika.
Notes
- For the best texture, use starchy potatoes like Russets.
- Do not overcook the potatoes; they should hold their shape after boiling.
- Chilling time is essential for the flavor of this salad.
- Prep Time: 25 min
- Cook Time: 20 min
- Category: Side Dish
- Method: No Cook (Assembly)
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 28
- Saturated Fat: 5
- Unsaturated Fat: 23
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 7
- Cholesterol: 110