Description
A creamy and tangy Southern classic potato salad that brings back nostalgic memories and is perfect for gatherings.
Ingredients
Scale
- 3 lbs Potatoes (preferably Yukon Gold or red potatoes)
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons Vinegar (apple cider or white wine)
- 2 stalks Celery (finely chopped)
- 1 small Red onion (finely chopped)
- 1/4 cup Sweet pickle relish
- Salt and black pepper (to taste)
- Fresh dill or parsley (for garnish)
Instructions
- Select your potatoes—make sure they’re firm and free of blemishes. Scrub them clean under running water. Chop your potatoes into evenly sized chunks, about 1-inch wide.
- Place your chopped potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and bring to a rolling boil. Cook for about 15-20 minutes or until fork-tender.
- Once your potatoes are ready, drain them and let cool for about 10-15 minutes.
- In a large mixing bowl, combine the mayonnaise, Dijon mustard, vinegar, salt, and pepper. Whisk until smooth.
- Transfer the cooled potatoes into the bowl with your dressing. Gently fold the potatoes into the dressing.
- Add in your finely chopped celery, red onion, and sweet pickle relish, and gently combine.
- Cover the potato salad with plastic wrap and refrigerate for at least an hour before serving.
Notes
Serve the potato salad in a vibrant bowl for a rustic feel, and pair it alongside grilled meats or fried chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
Keywords: potato salad, Southern recipe, picnic side dish, creamy salad