Description
A classic Southern Potato Salad that combines creamy mayonnaise and Dijon mustard with fluffy potatoes, chives, and a sprinkle of paprika.
Ingredients
Scale
- 3 pounds Potatoes (Russet or Yukon Gold)
- 1 cup Mayonnaise
- 2 tablespoons Dijon Mustard
- ¼ cup Chives (chopped)
- 1 stalk Celery (diced)
- 4 large Hard-boiled Eggs
- 1 teaspoon Paprika (plus more for garnish)
- Salt and Pepper to taste
Instructions
- Start by thoroughly rinsing the potatoes under cold water. Chop them into even-sized cubes.
- In a large pot, add water, potatoes, and a pinch of salt. Boil until tender, about 15-20 minutes.
- Drain the potatoes and let them cool for 10 minutes.
- In a bowl, whisk together mayonnaise, Dijon mustard, salt, pepper, and half of the paprika.
- Gently fold the cooled potatoes into the dressing, then add eggs, celery, and chives.
- Transfer to a serving bowl, sprinkle with remaining paprika, and let chill in the fridge for at least 1 hour.
Notes
For variations, try adding crumbled bacon, diced pickles, or fresh herbs. For a vegan version, substitute mayo with dairy-free yogurt and omit the eggs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1.5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: potato salad, Southern recipe, summer salad, creamy salad, easy side dish