Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 3 large hard boiled eggs
- 1 celery stalk, finely chopped
- 1/4 cup red onion, finely diced
- 2 tablespoons sweet pickle relish
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons green onions, chopped
Instructions
- Bring a large pot of salted water to a boil.
- Add the peeled and chopped potatoes and cook for about 10 to 12 minutes until fork tender.
- Drain the potatoes and allow them to cool slightly.
- In a mixing bowl combine mayonnaise, mustard, vinegar, salt, and black pepper.
- Place the cooked potatoes in a large bowl and add celery, diced onion, relish, and chopped eggs.
- Pour the dressing over the potatoes and gently mix until everything is evenly coated.
- Transfer to a serving bowl and top with sliced eggs, green onions, and paprika.
- Refrigerate for at least one hour before serving.
Notes
- Chill the salad before serving for best flavor.
- Cut potatoes evenly so they cook at the same rate.
- Stir gently to avoid breaking the potatoes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg
Keywords: creamy southern potato salad, classic potato salad, southern side dish, picnic potato salad