Description
This creamy Southern potato salad is a classic comfort food with tender potatoes, tangy mustard dressing, crisp vegetables, and hard-boiled eggs. Perfect for family meals and gatherings, it’s simple, flavorful, and always a crowd-pleaser.
Ingredients
Scale
- 1 kg waxy potatoes
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 2 celery stalks, chopped
- 1 small red onion, chopped
- 3 hard-boiled eggs, chopped
- 2 teaspoons sugar
- 2 tablespoons parsley, chopped
- Salt and black pepper to taste
Instructions
- Peel and cut potatoes into chunks.
- Boil in salted water until tender (10–12 minutes).
- Drain and cool slightly.
- Mix mayonnaise, mustard, vinegar, sugar, salt, and pepper.
- Fold warm potatoes into the dressing.
- Add celery, onion, and eggs.
- Sprinkle parsley on top.
- Chill for 1 hour before serving.
Notes
Use waxy potatoes for best texture. Chill before serving for enhanced flavor. Substitute Greek yogurt for a lighter version. Store in fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 3g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 85mg