Southern Potato Salad
This creamy southern potato salad is perfect for all your Summer BBQs. Made with tender potatoes, hardboiled eggs, dill pickle relish, in a tangy mayonnaise, mustard based dressing.
Servings: 8
Equipment
Ingredients
- 3 lbs potatoes russet or gold
- 3 large eggs hardboiled
- 1 cup mayonnaise
- ¼ cup yellow mustard
- ⅓ cup dill pickle relish
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Peel and chop the potatoes to 1/2 inch size cubes. Add the potatoes to a large pot. Cover with water and heat over medium heat to a boil. Sprinkle in about 1 tsp of salt.
- Cook the potatoes until they are fork tender, approximately 15-20 minutes.
- Drain the potatoes and rinse under cold water. Add potatoes back into the empty pot and place back on stovetop. The warm pot helps dry off the potatoes.
- In a small bowl combine the ingredients for the dressing: mayonnaise, mustard, relish, salt and pepper.
- After potatoes have cooled about 20 minutes, add them to a large bowl. Dice the hardboiled egg and add to the bowl with the potatoes.
- Spoon the dressing over the potatoes, and gently stir to mix and coat the potatoes in the dressing.
- Cover and chill for at least 2 hours before serving.
Notes
- Potatoes: Gold potatoes are a great option for potato salad due to them being a waxy potato. They have less starch and hold up their shape when boiled. Russet potatoes can be substituted, but they are more starchy and will break down more when boiled and mixed together which may be your preference.
- Mayonnaise: this is the base of the dressing. If you have dietary/allergy needs this can be swapped for plant based options or greek yogurt or sour cream. Keep in mind this will also alter the taste of the completed dish.
- Can be made ahead of time and stored overnight before serving.
- Store in sealed container in refrigerator for up to 5 days.
Nutrition
Calories: 360kcal | Carbohydrates: 33g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 73mg | Sodium: 556mg | Potassium: 763mg | Fiber: 4g | Sugar: 2g | Vitamin A: 124IU | Vitamin C: 34mg | Calcium: 36mg | Iron: 2mg