Description
A creamy and flavorful Southern potato salad perfect for picnics and gatherings, combining tender potatoes with a zesty dressing, crunchy vegetables, and hard-boiled eggs.
Ingredients
Scale
- 2 pounds potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 3 hard-boiled eggs, chopped
- Salt and pepper to taste
Instructions
- Begin by boiling the potatoes in a large pot of salted water. Cook them for about 15-20 minutes or until they are tender when pierced with a fork. Once cooked, drain the water and let the potatoes cool to room temperature.
- After the potatoes have cooled, chop them into bite-sized pieces.
- In a separate large bowl, mix together the mayonnaise, Dijon mustard, apple cider vinegar, diced celery, diced onion, and chopped hard-boiled eggs.
- Carefully add the chopped potatoes to the bowl with the dressing. Gently stir everything together to combine.
- Season the salad with salt and pepper to taste.
- You can serve the potato salad immediately or let it chill in the refrigerator for at least 30 minutes to an hour.
Notes
For extra flavor, consider adding diced pickles, bacon, or fresh herbs. Store leftovers in an airtight container in the refrigerator for up to 3-5 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg
Keywords: potato salad, Southern recipe, picnic food, side dish