Paula Deen Potato Salad
This creamy and flavorful potato salad is perfect for summer barbecues and family gatherings, bringing Southern hospitality to your table.
Ingredients
Main ingredients
- 5 medium potatoes 5 medium potatoes Russet or Yukon gold potatoes work best
- 3 eggs 3 eggs Hard boiled and chopped
- 1 cup 1 cup mayonnaise Adjust for creaminess
- 1 tablespoon 1 tablespoon Dijon mustard For added flavor
- 1/4 cup 1/4 cup onion, chopped Red or yellow onion preferred
- 1/4 cup 1/4 cup celery, chopped Adds a nice crunch
- Salt and pepper, to taste
- Paprika for garnish (optional) Sprinkle before serving
Instructions
Preparation
- Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and cool.
- Peel and cube the cooled potatoes.
- Hard boil the eggs, then peel and chop them.
Mixing
- In a large bowl, combine the potatoes, chopped eggs, mayonnaise, Dijon mustard, onion, and celery.
- Season with salt and pepper to taste.
- Stir gently until well combined and place in the refrigerator for at least 1 hour.
Serving
- Before serving, sprinkle with paprika if desired.
Notes
For creamier texture, add more mayonnaise. Substitute yellow mustard for a tangy flavor. Adding dill pickle relish can provide extra zing. Store leftovers in an airtight container for 3 to 5 days.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 35gProtein: 6gFat: 10gSaturated Fat: 2gSodium: 400mgFiber: 3gSugar: 2g
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