Description
A classic creamy southern potato salad perfect for summer gatherings.
Ingredients
Scale
- 3 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
- 1 cup mayonnaise
- ½ cup sweet pickle relish, finely chopped
- 1 tablespoon Dijon mustard
- 2 stalks celery, finely diced
- ¼ cup red onion, finely chopped
- 3 large hard-boiled eggs, chopped
- 1 tablespoon apple cider vinegar
- 1 teaspoon granulated sugar
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Place the cut potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Reduce to medium heat and simmer for 12-15 minutes until tender. Drain and let cool.
- While the potatoes cook, boil the eggs in a saucepan for 10-12 minutes, cool, peel, and chop.
- In a large bowl, mix together mayonnaise, sweet relish, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth.
- Fold in diced celery and red onion.
- Add warm potatoes to the bowl and mix gently to coat without mashing.
- Fold in chopped hard-boiled eggs.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Stir gently again before serving and sprinkle fresh parsley on top.
Notes
Allowing the potatoes to cool slightly before mixing helps maintain their shape. Fresh ingredients elevate flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg