Description
A classic and comforting potato salad combining creamy mayonnaise, tangy mustard, and crisp vegetables, perfect for picnics and gatherings.
Ingredients
Scale
- ½ teaspoon ground black pepper
- ½ cup crisp celery (finely chopped)
- 2 tablespoons apple cider vinegar
- ½ cup finely minced sweet or white onion
- 4 large hard-cooked eggs (coarsely chopped)
- 2 tablespoons classic yellow mustard
- 3 pounds Yukon Gold or russet potatoes (peeled and diced into 1-inch pieces)
- ½ teaspoon ground paprika (plus additional for presentation)
- 1 cup full-fat mayonnaise
- 2 tablespoons sweet pickle relish (or dill relish for a tangier profile)
- 1½ teaspoons salt (for boiling the potatoes)
- Optional: finely sliced green onions or additional chopped pickles for topping
Instructions
- Prepare the diced potatoes by placing them in a large saucepan, covering with cold water and adding salt. Bring to a boil, then simmer for 12 to 15 minutes until tender. Drain and cool.
- Make the dressing by combining mayonnaise, mustard, relish, vinegar, paprika, black pepper, and a pinch of salt in a mixing bowl; whisk until smooth.
- Combine the cooled potatoes with chopped eggs, celery, and onion into the dressing, gently folding to coat.
- Chill the salad in the refrigerator for at least 1 hour before serving to meld flavors.
- Serve on a plate, garnished with additional paprika and green onions if desired.
Notes
For extra texture, consider adding diced bell peppers or pickles. This dish can be modified by adding crispy bacon or fresh herbs for flavor variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 120mg
Keywords: potato salad, southern recipe, picnic side dish, creamy salad, easy potato salad