Southern Potato Salad
A classic dish that features tender potatoes combined with a creamy dressing and crunchy vegetables, perfect for gatherings.
Ingredients
Main Ingredients
- 2 pounds potatoes Russet, red, or yellow potatoes can be used.
- 1 cup mayonnaise Can substitute with vegan mayo.
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Adjust to taste.
Vegetables and Add-ins
- 1/4 cup chopped red onion
- 1/4 cup chopped celery
- 1/4 cup chopped pickles Sweet or dill pickles can be used.
- 2 hard-boiled eggs chopped
Instructions
Preparation
- Boil the potatoes in salted water until fork-tender, then drain and let cool.
- In a large bowl, mix together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Chop the cooled potatoes and add them to the dressing.
- Fold in red onion, celery, pickles, and hard-boiled eggs until combined.
- Chill in the refrigerator for at least an hour before serving.
Notes
For an added kick, consider including diced jalapeños or a pinch of cayenne pepper. Taste and adjust the seasoning before serving. Store in an airtight container in the refrigerator for 3-4 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 6gFat: 20gSaturated Fat: 3gSodium: 500mgFiber: 3gSugar: 2g
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