Description
Southern Potato Salad is a beloved classic that brings comfort and joy to any gathering. This creamy side dish, featuring tender Yukon gold potatoes, crunchy celery, hard-boiled eggs, and zesty pickle relish, is enveloped in a rich dressing made from mayonnaise and Dijon mustard. Perfect for barbecues, picnics, or family reunions, this potato salad gets even better after chilling in the fridge, allowing the flavors to meld beautifully. Whether you’re preparing for a casual lunch or an elaborate celebration, this crowd-pleasing recipe ensures everyone will come back for seconds. Enjoy a delightful taste of Southern comfort food that’s easy to make and always a hit!
Ingredients
Scale
- 3 pounds Yukon gold potatoes
- 3 large hard-boiled eggs
- 2 celery ribs
- ½ red onion
- ¼ cup pickle relish
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- ½ teaspoon paprika
- 2 tablespoons fresh parsley
Instructions
- Cook the cubed Yukon gold potatoes in a large pot of salted boiling water until fork-tender (about 15 minutes). Drain and cool to room temperature.
- In a large mixing bowl, combine the cooled potatoes with diced eggs, celery, red onion, and pickle relish.
- In another bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, garlic powder, pepper, and paprika until smooth.
- Pour the dressing over the potato mixture and gently toss until all ingredients are evenly coated.
- Cover and refrigerate for at least one hour before serving to allow flavors to develop.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 350
- Sugar: 4g
- Sodium: 570mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 76mg