Description
A creamy and tangy Southern potato salad that balances richness and acidity. This versatile dish is perfect for picnics or holiday meals, made with fresh ingredients for an authentic, flavorful experience.
Ingredients
4 large Yukon Gold potatoes, cubed
1/2 cup sweet pickle relish
2 tablespoons Dijon mustard
1 cup baby carrots, sliced
6 large hard-boiled eggs, chopped
1 small red onion, finely chopped
3/4 cup mayonnaise
2 tablespoons white vinegar
1 teaspoon granulated sugar
1 tablespoon capers, drained
Salt and black pepper to taste
Instructions
Bring a large pot of salted water to a boil. Add the cubed potatoes and cook until tender but not mushy, about 8-10 minutes. Drain and let cool slightly.
In a bowl, combine the mayonnaise, Dijon mustard, white vinegar, granulated sugar, and capers. Mix well until the dressing is smooth.
Add the cooked potatoes, relish, carrots, and chopped red onion to the bowl. Gently fold in chopped hard-boiled eggs.
Season with salt and black pepper. Chill for at least 30 minutes before serving.
Taste and adjust seasoning as needed before serving cold.
Notes
For a firmer potato texture, use red-skinned potatoes instead of Yukon Golds.
If making ahead, cover and refrigerate for up to 2 days.
For a vegan version, omit the hard-boiled eggs and use vegan mayonnaise.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stovetop & Chilling
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 72mg