Description
This quintessential Southern Potato Salad features tender Yukon Gold potatoes, crunchy celery, and perfectly hard-boiled eggs folded into a rich, tangy mustard-mayonnaise dressing. By seasoning the potatoes while still warm, this classic recipe ensures a deep, savory flavor distribution and a velvety texture that serves as the perfect side dish for any picnic or outdoor family gathering.
Ingredients
3 lbs Yukon Gold Potatoes
4 large Hard-boiled Eggs, cooled and chopped
1 cup Mayonnaise
2 tbsp Yellow Mustard
2 stalks Celery, finely diced
1/4 cup Onion, finely diced
1/4 cup Sweet Pickle Relish
1 tsp Paprika
Instructions
Scrub the potatoes and cut into uniform one-inch cubes.
Place potatoes in a large pot and cover with cold salted water.
Boil over medium-high heat until fork-tender, then drain and briefly steam dry.
In a medium bowl, whisk together the mayonnaise, mustard, and sweet pickle relish.
While the potatoes are still warm, gently fold them into the dressing until well coated.
Stir in the diced celery and onions.
Carefully fold in the chopped hard-boiled eggs.
Chill in the refrigerator for at least two hours before serving.
Notes
Using warm potatoes helps them absorb the dressing for better flavor. Ensure potatoes are not over-boiled to avoid a mushy texture. Keep chilled until the moment of serving for food safety. Can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 15
- Category: Baking
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 105mg