Description
A rich and creamy Southern potato salad featuring tender potatoes, tangy mustard, crunchy vegetables, and zesty pickles. This comforting, no-fuss dish is perfect for gatherings, bringing the taste of home to every table.
Ingredients
2.5 pounds potatoes (Yukon Gold or Russet), peeled and cut into 1-inch cubes
4–6 large eggs, hard-boiled, peeled, and chopped
3–4 stalks celery, finely chopped
1/2 cup yellow onion, finely chopped
1/2 cup sweet or dill pickles, finely chopped
2 tablespoons mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
Instructions
Bring a large pot of salted water to a boil. Add the cubed potatoes and simmer for 10-12 minutes, or until just tender but not mushy. Drain and let cool slightly.
In the meantime, hard-boil the eggs and peel them. Chop the cooled potatoes and add to a large mixing bowl.
Add the chopped celery, onion, pickles, and hard-boiled eggs to the bowl.
In a small bowl, whisk together the mayonnaise, mustard, vinegar, salt, and pepper. Pour the dressing over the potato mixture and stir until well combined.
Taste and adjust seasoning if needed. Chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
Serve chilled or at room temperature.
Notes
For extra zing, add a teaspoon or two of pickle juice to the dressing.
This potato salad is best when chilled and can be refrigerated for up to 2 days.
Ensure eggs are fully cooked to guarantee food safety.
- Prep Time: 20
- Cook Time: 20
- Category: Salads
- Method: Boiling, Mixing
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 90mg