Description
Southern comfort meets summer picnic perfection in this classic potato salad. Creamy, tangy, and packed with southern charm, this simple side dish brings family gatherings and backyard barbecues to life with its irresistible flavor profile you won’t be able to resist.
Ingredients
Scale
Main Ingredients:
- 3 lbs (1.36 kg) Yukon Gold or Russet potatoes, peeled and diced
- 4 large hard-boiled eggs, peeled and chopped
- ½ cup (80 g) celery, finely chopped
Sauce and Seasoning Ingredients:
- ¾ cup (180 ml) mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon (15 ml) apple cider vinegar
- 1 teaspoon sugar
- ½ teaspoon paprika (plus more for garnish)
- ½ teaspoon salt (to taste)
- ¼ teaspoon black pepper
Complementary Ingredients:
- ⅓ cup (50 g) sweet pickle relish
- ¼ cup (40 g) red onion or green onion, finely chopped (optional)
- 1 tablespoon (15 g) salt (for boiling water)
Instructions
- Submerge diced potatoes in a generously sized cooking vessel, ensuring complete water coverage with a sprinkle of salt.
- Heat the water to a rolling boil, then lower temperature, allowing potatoes to simmer gently until they yield effortlessly when pierced with a fork, approximately 10-12 minutes.
- Carefully drain the potatoes and permit them to cool slightly, preventing overcooking.
- Create a creamy foundation by whisking together tangy mayonnaise, zesty mustard, sharp vinegar, subtle sugar, warm paprika, and seasoning in a spacious mixing bowl.
- Incorporate the slightly cooled potatoes into the vibrant dressing mixture.
- Fold in chopped hard-boiled eggs, crisp celery, briny relish, and finely diced onions, ensuring each ingredient is evenly distributed.
- Gently combine all components, allowing the dressing to envelop each potato and vegetable piece completely.
- Sample the salad, adjusting salt, pepper, or additional seasonings to achieve a perfectly balanced flavor profile.
- Seal the potato salad and refrigerate for a minimum of one hour, enabling the flavors to meld and intensify before serving.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes for the best texture and ability to hold their shape during cooking.
- Avoid overcooking potatoes by testing with a fork – they should be tender but not mushy, which prevents a gluey potato salad.
- Add a splash of pickle juice or apple cider vinegar to the dressing for an extra tangy kick that brightens the entire dish.
- Dice vegetables uniformly to ensure consistent texture and even distribution of flavors throughout the salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Southern American
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg