Description
A classic Southern potato salad with creamy mayonnaise, tangy mustard, and crunchy veggies, perfect for summer picnics and family gatherings.
Ingredients
Scale
- 3 pounds Potatoes
- 1 cup Mayonnaise
- 2 tablespoons Yellow Mustard
- 1/2 cup Relish
- 4 Hard-Boiled Eggs, chopped
- 1 cup Celery, diced
- 1/2 cup Onion, finely chopped
- 2 tablespoons Fresh Dill, chopped
- Salt and Pepper, to taste
Instructions
- Prepare the Potatoes: Wash and peel the potatoes, cutting them into uniform chunks.
- Boil the Potatoes: Place the potato chunks in a large pot with cold salted water, bring to a boil, and cook for 10-15 minutes.
- Chill the Potatoes: Drain and cool the potatoes for 15 minutes.
- Make the Dressing: In a mixing bowl, whisk together mayonnaise, yellow mustard, relish, salt, and black pepper.
- Mix in the Extras: Gently fold in chopped hard-boiled eggs, diced celery, and onion into the dressing.
- Combine the Potatoes: Add cooled potatoes to the dressing and fold until well coated.
- Chill Again: Cover and refrigerate for at least an hour.
- Garnish and Serve: Sprinkle fresh dill on top before serving.
Notes
This salad tastes even better after sitting in the fridge for a few hours or overnight as the flavors meld.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: potato salad, southern recipe, creamy salad