Description
Creamy Southern Potato Salad brings classic comfort to picnic tables with a perfect blend of tangy mayo, crisp celery, and hard-boiled eggs. Southern cooks know this side dish delights guests and delivers nostalgic flavors you’ll crave at every gathering.
Ingredients
Scale
Main Ingredients:
- 3 pounds (1.36 kilograms) Yukon gold potatoes
- 3 large hard-boiled eggs
- 1 cup (237 milliliters) mayonnaise
Vegetables and Aromatics:
- 2 celery ribs
- ½ red onion
- ¼ cup (59 milliliters) pickle relish
Seasonings and Enhancers:
- 2 tablespoons (30 milliliters) lemon juice
- 1 tablespoon (15 milliliters) Dijon mustard
- ¾ teaspoon (3.75 grams) salt
- ½ teaspoon (2.5 grams) garlic powder
- ½ teaspoon (2.5 grams) pepper
- ½ teaspoon (2.5 grams) paprika
Instructions
- Submerge whole potatoes in a pot of cold water and bring to a rolling boil, cooking until a fork easily pierces through, approximately 15-18 minutes.
- Carefully drain potatoes in a colander and let them cool completely at room temperature, about 20-25 minutes.
- Cube the cooled potatoes into uniform bite-sized pieces to ensure consistent texture throughout the salad.
- Chop hard-boiled eggs, crisp celery, sharp red onion, and tangy pickle relish into fine, consistent pieces.
- Create a creamy dressing by whisking mayonnaise with zesty lemon juice, robust Dijon mustard, aromatic garlic powder, salt, cracked black pepper, and a sprinkle of smoky paprika.
- Gently fold the chopped vegetables and eggs into the potatoes, ensuring even distribution without mashing the ingredients.
- Drizzle the prepared dressing over the potato mixture, carefully folding to coat all components without breaking the potato chunks.
- Seal the salad in an airtight container and refrigerate for at least 60 minutes, allowing flavors to meld and develop a rich, harmonious taste.
- Before serving, give the salad a light stir and garnish with an extra dash of paprika for visual appeal and added flavor.
Notes
- Boil potatoes just until fork-tender to prevent mushy texture and maintain their structural integrity.
- Allow potatoes to cool completely before mixing to prevent dressing from breaking down and ensure even coating.
- Consider using waxy potato varieties like Yukon Gold or red potatoes for better texture and holding shape.
- Adjust mayonnaise quantity based on desired creaminess, adding gradually to control consistency.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: Southern American
Nutrition
- Serving Size: 8
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 2.5 g
- Protein: 4 g
- Cholesterol: 55 mg