Description
Southern Potato Salad is a creamy, tangy classic that brings joy to every gathering. This easy-to-make dish combines tender potatoes with zesty flavors, making it the ultimate side for picnics and barbecues.
Ingredients
Scale
- 3 pounds Yukon Gold or red potatoes
- 1 cup mayonnaise
- 2 tablespoons mustard (yellow or spicy brown)
- ΒΌ cup sweet pickle relish
- 2 stalks celery, chopped
- Β½ cup diced red or green onion
- 4 hard-boiled eggs, chopped
- Salt and pepper to taste
Instructions
- Wash and chop potatoes into uniform chunks.
- Boil potatoes in salted water for 12-15 minutes until fork-tender. Drain and cool completely.
- In a large bowl, mix mayonnaise, mustard, and pickle relish until smooth.
- Gently fold in cooled potatoes, celery, onion, hard-boiled eggs, salt, and pepper.
- Cover and refrigerate for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 490mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg
Keywords: For extra creaminess, mix in a touch of sour cream. Customize your salad by adding diced pickles or experimenting with different mustard types. Store leftovers in an airtight container in the fridge for up to three days; no reheating needed.