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Southern Potato Salad

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A creamy Southern-style potato salad with a tangy dressing, perfect for summer picnics and potlucks.

Ingredients

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  • 2 lbs Yukon Gold or red potatoes
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/2 cup diced celery
  • 1/2 cup diced red onion
  • 3 hard boiled eggs, chopped
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper to taste
  • Paprika for garnish

Instructions

  1. Place whole, unpeeled potatoes in a large pot and cover with cold, salted water.
  2. Bring to a boil over medium high heat, then simmer until a fork slides in easily, about 15 to 20 minutes depending on size.
  3. Drain the potatoes and let them cool until you can handle them.
  4. Peel the cooled potatoes and cut into bite sized pieces.
  5. In a large bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, and a pinch of salt and pepper. Taste and adjust seasoning.
  6. Add the diced potatoes, celery, red onion, and chopped eggs to the dressing.
  7. Gently fold everything together so the potatoes keep their shape.
  8. Transfer to a serving bowl, sprinkle paprika over the top, and refrigerate for at least one hour before serving.

Notes

Store cooled salad in an airtight container in the refrigerator for up to 3 to 4 days. Avoid leaving mayo-based salads at room temperature for more than two hours.

Nutrition

Find it online: https://www.simplefamilydishes.com/southern-potato-salad-2/