Description
A classic and comforting Southern dish that’s perfect for any gathering, featuring creamy potatoes, hard-boiled eggs, and a tangy dressing.
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 cup diced celery
- 1 cup diced onion
- 4 hard-boiled eggs, chopped
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Boil the potatoes by placing them in a large pot and covering with cold water. Add a pinch of salt and bring to a boil. Cook until tender but not falling apart, about 15-20 minutes.
- Drain the potatoes in a colander and let them cool. Peel the skins off and cut them into cubes.
- Prepare the dressing by combining mayonnaise, Dijon mustard, and apple cider vinegar in a large mixing bowl. Season with salt and pepper.
- Combine the cooled potatoes with the dressing, diced celery, diced onion, and chopped hard-boiled eggs in the bowl.
- Mix gently with a spatula, being careful not to mash the potatoes.
- Adjust the seasoning to your taste, adding more vinegar or mustard if desired.
- Chill the potato salad in the refrigerator for at least 30 minutes before serving.
- Garnish with paprika before serving for color and flavor.
Notes
Storing in an airtight container in the refrigerator will keep it fresh for about 3 to 5 days. Avoid freezing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 40mg
Keywords: potato salad, Southern, side dish, barbecue, summer, creamy salad