Southern Potato Salad
A classic and creamy potato salad with a hint of tanginess, perfect for picnics and gatherings.
Ingredients
Main Ingredients
- 4 large russet potatoes (scrubbed and rinsed)
- 3 large hard-boiled eggs
- 1/2 cup mayonnaise
- 2 tbsp yellow mustard
- 1/4 cup sweet relish
- 1/3 cup dill relish
- 1/4 cup chopped green onion (green and white parts)
- 1/4 cup diced celery
- 2 tbsp dill pickle juice
- 1 tsp cracked black pepper
- 1 1/2 tsp onion powder
- 1 tsp salt
- 1 tsp garlic powder
- paprika (optional) For topping
Instructions
Preparation
- Boil the potatoes until they are nice and fork-tender. Once done, drain the water and let the potatoes cool.
- Peel the potato skin off, place them into a large bowl, then cut the potatoes into chunks.
- Dice or crumble the boiled eggs, then add them to the bowl with the potatoes.
- Next, toss in the celery and onion.
- Sprinkle in all of the seasonings, then set the bowl aside.
Mixing
- In a separate bowl, combine the mayonnaise, mustard, relish, and pickle juice. Mix until well combined, then add it to the other ingredients.
- Fold all of the ingredients until they are well combined.
- Cover and refrigerate until the potato salad is nice and cold.
Serving
- Place the potato salad into a serving bowl, then sprinkle paprika on top (optional).
- Serve and enjoy!
Notes
Store any leftover potato salad in an airtight container in the refrigerator. It will keep for about 3 to 5 days. For the best flavor and texture, add any fresh herbs or toppings just before serving.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gSodium: 600mgFiber: 2gSugar: 4g
Tried this recipe?Let us know how it was!