Description
Southern potato salad is a classic dish that perfectly balances creamy mayonnaise, crunchy vegetables, and tender potatoes. Ideal for summer picnics, barbecues, or family gatherings, this refreshing side dish promises comfort and nostalgia with every bite. Enjoy it chilled alongside grilled meats or as a flavorful standalone treat.
Ingredients
Scale
- 4 medium russet potatoes (about 2 lbs), peeled and cubed
- 1 cup full-fat mayonnaise
- 1 tablespoon yellow mustard
- 2 stalks celery, chopped
- ½ red onion, finely diced
- 2 hard-boiled eggs, chopped
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water for 10-15 minutes until tender but not mushy. Drain and cool.
- Hard-boil the eggs by placing them in cold water, bringing to a boil, then letting them sit covered for 12 minutes. Cool in ice water before peeling.
- In a bowl, mix mayonnaise, mustard, salt, and pepper.
- Combine cooled potatoes, chopped eggs, celery, and red onion in a large mixing bowl.
- Pour the dressing over the potato mixture and gently fold until combined.
- Cover and refrigerate for at least one hour before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: Customize your salad by adding diced bacon or fresh herbs like dill for extra flavor. For added creaminess, consider mixing in sour cream or Greek yogurt. Store leftovers in an airtight container for up to three days; this dish is best enjoyed cold.