Description
My Southern Potato Salad is creamy, tangy, and perfect for family gatherings. Made with tender potatoes, diced eggs, crisp celery, and a flavorful mayonnaise-mustard dressing, it’s a true comfort food classic.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and cubed
- 3 large eggs
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tbsp apple cider vinegar
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup sweet pickle relish
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Boil potatoes in salted water until tender. Drain and cool.
- Cook eggs in boiling water, then ice bath, peel and dice.
- Whisk mayonnaise, mustard, vinegar, salt, and pepper in a bowl.
- Add celery, red onion, and pickle relish; stir to combine.
- Fold in cooled potatoes and diced eggs gently.
- Chill for at least one hour. Garnish with paprika and parsley before serving.
Notes
Make ahead for richer flavor. Adjust mustard and vinegar to taste. Keeps 3–4 days in fridge.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg