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Southern Potato Salad

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A creamy and tangy Southern potato salad with crunchy vegetables, perfect for picnics and potlucks.

Ingredients

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  • 2 pounds potatoes, peeled and cubed
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/4 cup apple cider vinegar
  • 1/2 cup celery, chopped
  • 1/2 cup green onions, chopped
  • 1/4 cup sweet pickle relish
  • Salt and freshly ground black pepper to taste
  • 2 hard-boiled eggs, chopped (optional)

Instructions

  1. Place the cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
  2. Bring to a boil, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 10 to 15 minutes.
  3. Drain the potatoes thoroughly and spread them on a tray or leave them in the colander to cool slightly.
  4. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and a pinch each of salt and pepper until smooth.
  5. Add the chopped celery, green onions, sweet pickle relish, and optional chopped hard-boiled eggs to the dressing. Stir to combine.
  6. Gently fold the cooled potatoes into the dressing until the pieces are evenly coated.
  7. Cover and refrigerate for at least 30 minutes before serving.

Notes

For the best flavor, make the salad a day ahead. Use Yukon Gold or red potatoes for the best texture.

Nutrition

Find it online: https://www.simplefamilydishes.com/southern-potato-salad-3/