Description
Southern Potato Salad is the ultimate creamy side dish that adds a touch of comfort to any gathering. This classic recipe features tender Yukon gold potatoes, crunchy celery, hard-boiled eggs, and zesty pickle relish, all enveloped in a rich, seasoned dressing. Perfect for barbecues, picnics, and family reunions, this potato salad is not only easy to prepare but also tastes even better after a few hours in the fridge as the flavors meld beautifully. Serve it chilled for a refreshing companion to your favorite grilled meats or enjoy it as part of a comforting meal.
Ingredients
Scale
- 3 pounds Yukon gold potatoes
- 3 large hard-boiled eggs
- 2 celery ribs
- ½ red onion
- ¼ cup pickle relish
- 1 cup mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon pepper
- ½ teaspoon paprika
Instructions
- Boil cubed Yukon gold potatoes in salted water until fork-tender (about 15 minutes).
- Drain potatoes and let them cool completely.
- In a large mixing bowl, combine cooled potatoes with diced hard-boiled eggs, celery, red onion, and pickle relish.
- For the dressing, whisk together mayonnaise, lemon juice, Dijon mustard, salt, garlic powder, pepper, and paprika until smooth.
- Pour the dressing over the potato mixture and gently toss until evenly coated.
- Cover and refrigerate for at least one hour before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 90mg