Southern Potato Salad Recipe
Southern Potato Salad is a classic recipe for potlucks, picnics and BBQs. It's creamy, tangy and ready in 30 minutes, or make it a day ahead.
Servings: 8 servings
Ingredients
- 3 pounds Russet potatoes about 5 medium potatoes, peeled and cut into 1-inch cubes
- 1 ¼ cups Mayonnaise
- 1 tablespoon Yellow mustard
- ¼ cup Pickle relish
- ½ teaspoon Garlic powder
- 2 teaspoons Sugar
- 2 teaspoons White vinegar
- 5 Hard boiled eggs diced
- 2 Stalks celery diced
- 5 Green onions diced
- Salt & pepper to taste
- Paprika
Instructions
- Place diced potatoes in a large pot and cover with water. Add a couple teaspoons of salt and bring the water to a boil over medium-high heat.
- Cook until potatoes are fork tender, about 10 minutes. Watch closely and do not overcook or the potatoes will become mushy. Drain and set aside.
- In a large bowl, stir together mayonnaise, mustard, pickle relish, garlic powder, sugar and vinegar.
- Add potatoes and stir to coat completely. Fold in eggs, celery and green onions. Taste and add salt and pepper as desired. If desired, top with a few sliced eggs and a sprinkle of paprika.
Notes
- Feel free to adjust any of the ingredients for the potato or the dressing.
- Keep refrigerated until ready to serve, and make ahead up to 24 hours in advance.
- Store covered in the fridge for up to 3-4 days.
Nutrition
Calories: 438kcal | Carbohydrates: 35g | Protein: 8g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 383mg | Potassium: 813mg | Fiber: 3g | Sugar: 3g | Vitamin A: 321IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 2mg
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