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–+ servings

Southern Potato Salad

A comforting and creamy potato salad that combines earthy potatoes, rich mayonnaise, and a hint of tanginess, making it a perfect side for summer gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American, Southern
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Potato Salad Ingredients
  • 2 pounds potatoes Waxy potatoes like red or Yukon gold for a creamy texture.
  • 1 cup mayonnaise Use full-fat mayonnaise or Greek yogurt for a lighter option.
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 cup diced celery Can be substituted with chopped pickles or bell peppers.
  • 1/2 cup diced red onion
  • 3 pieces hard-boiled eggs, chopped Ensure they're cooked perfectly to avoid a rubbery texture.
  • Salt and pepper to taste Adjust according to preference.

Method
 

Cooking Potatoes
  1. In a large pot, cook the potatoes in salted boiling water until they are fork-tender, typically around 15-20 minutes.
  2. Once done, drain the potatoes and allow them to cool completely.
Mixing Dressing
  1. In a large mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until thoroughly mixed.
Combining Ingredients
  1. After the potatoes have cooled, peel and cube them before adding to the bowl.
  2. Incorporate the diced celery, red onion, and chopped hard-boiled eggs.
  3. Gently mix the ingredients until well combined, ensuring not to mash the potatoes.
Chilling
  1. Refrigerate the salad for at least 30 minutes before serving.
  2. For better flavor, prepare it the day before serving.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 3gSodium: 500mgFiber: 2gSugar: 2g

Notes

Store in an airtight container in the fridge for up to 3-5 days. For longer storage, you can freeze but expect a change in texture.

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