Southern-Style Potato Salad with a Kick
A delightful twist on classic potato salad, creamy and flavorful with a hint of zest, perfect for gatherings.
Ingredients
For the potato salad
- 3 pounds gold potatoes, peeled & cut into bite-size pieces Choose gold potatoes for a creamy texture.
- 1 tablespoon chicken bouillon powder (for boiling water) Omit for a vegetarian version.
- 1/2 cup diced sweet onion
- 1/2 cup diced celery
- 1 teaspoon all-purpose seasoning (like Lawry’s or Tony’s)
- 3 large hard-boiled eggs, chopped (plus extra for topping) Add more chopped eggs for garnish.
- 1/2 cup Duke’s Mayo Can be replaced with a lighter option.
- 1/2 cup Miracle Whip
- 2 tablespoons yellow mustard
- 2 tablespoons dill relish (or sweet relish if preferred) More relish can enhance tanginess.
- 1–2 teaspoons granulated sugar (optional) Can be omitted.
- Smoked paprika (for garnish)
Instructions
Preparation
- Place peeled and diced potatoes in a pot of cold water. Add chicken bouillon powder and bring to a boil. Cook until fork-tender (10–15 minutes). Drain and let cool slightly.
- In a large mixing bowl, combine potatoes, sweet onion, and celery. Sprinkle in the all-purpose seasoning and mix gently.
Mixing
- In a separate bowl, stir together the Duke’s mayo, Miracle Whip, yellow mustard, and relish (and sugar if using). Add this mixture to the potatoes and fold gently to coat.
- Stir in chopped boiled eggs. Taste and adjust seasonings with more salt, pepper, or sugar as needed.
Serving
- Top with extra sliced or chopped boiled eggs and a sprinkle of smoked paprika. Chill for 1 hour before serving for best flavor (optional).
Notes
Serve chilled as a side dish at barbeques or picnics. Store leftovers in the refrigerator for up to 3-4 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 7gFat: 15gSaturated Fat: 3gSodium: 500mgFiber: 3gSugar: 2g
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