Classic Southern Potato Salad
A creamy and tangy potato salad that evokes warm memories of family gatherings and is perfect for picnics and barbecues.
Ingredients
Main Ingredients
- 3 lbs potatoes Yukon Gold or red potatoes work best.
- 1 cup mayonnaise Use real mayonnaise for richness.
- 2 tablespoons mustard Yellow mustard recommended, but Dijon can be used.
- 1/2 cup sweet pickle relish Adds sweetness to balance flavors.
- 4 large hard-boiled eggs Chopped for added protein and texture.
- 1 cup celery, diced Provides a crunchy contrast.
- 1/2 cup green onions, sliced Use green tops for color.
- to taste salt and pepper Essential for flavor.
Instructions
Preparation
- Peel and cut potatoes into evenly sized pieces.
- Boil in a large pot of salted cold water for 15-20 minutes until tender.
- Drain and let cool. Then chop into bite-sized pieces.
- In a large mixing bowl, combine mayonnaise, mustard, relish, and seasoning.
- Gently fold in chopped potatoes, eggs, celery, and green onions.
- Taste and adjust seasoning as necessary.
- Cover and refrigerate for at least 1 hour.
- Before serving, stir gently and adjust consistency with extra mayonnaise if needed.
Notes
This potato salad can be enhanced with diced bell peppers or crumbled bacon for flavor variations. Leftovers can be stored in an airtight container for 3-5 days.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 30gProtein: 7gFat: 20gSaturated Fat: 3gSodium: 450mgFiber: 2gSugar: 2g
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