Description
Southern Potato Salad is a quintessential side dish that embodies the spirit of gatherings, from summer BBQs to family reunions. This creamy salad perfectly balances tender Yukon gold potatoes with crunchy vegetables and a zesty dressing, making it a crowd-pleaser that keeps everyone coming back for more. Not only is it easy to prepare, but its flavors also deepen as it chills, allowing you to make it ahead of time—perfect for those busy days. Serve this delightful salad cold, and watch it steal the show at your next event.
Ingredients
Scale
- 3 pounds Yukon gold potatoes, cut into 1-inch cubes
- 3 large hard-boiled eggs, diced
- 2 celery ribs, diced
- ½ red onion, diced
- 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, finely chopped
Instructions
- Boil the cubed Yukon gold potatoes in salted water until fork-tender (about 15 minutes). Drain and let them cool.
- In a large mixing bowl, combine cooled potatoes with diced eggs, celery, red onion, and pickle relish.
- In a separate small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, salt, garlic powder, pepper, and paprika until smooth.
- Pour the dressing over the potato mixture and toss gently until evenly coated.
- Cover and refrigerate for at least one hour before serving to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: ½ cup (120g)
- Calories: 290
- Sugar: 2g
- Sodium: 470mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg