Description
Indulge in the delectable charm of Southern potato salad, a beloved classic that brings together creamy mayonnaise, zesty mustard, and crisp vegetables for a refreshing side dish. Perfect for barbecues, family gatherings, or potlucks, this recipe balances rich flavors with a touch of tanginess. Its creamy consistency and vibrant ingredients make it a crowd-pleaser that pairs wonderfully with grilled meats and other Southern staples. Make this easy-to-follow potato salad to create memories around the table as every bite transports you to a warm summer day.
Ingredients
Scale
- 5 pounds Yukon gold or red potatoes
- 1 tablespoon kosher salt
- 2 tablespoons apple cider vinegar
- 2 stalks celery (chopped)
- 6 large eggs (hard boiled and chopped)
- 2 cups Miracle Whip or mayonnaise
- 1/2 cup pickle relish
- 1 1/2 tablespoons yellow mustard
- 1 medium yellow onion (chopped)
- 1 tablespoon fresh dill (chopped)
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Boil unpeeled potatoes in salted water until tender but firm (20–25 minutes). Drain and sprinkle with vinegar while warm; let cool.
- Chop celery and hard-boil eggs if not done already.
- In a mixing bowl, combine Miracle Whip, pickle relish, mustard, onion, dill, salt, and pepper to make the dressing.
- Peel cooled potatoes and chop into bite-sized pieces. Combine with celery and eggs in a large bowl.
- Pour dressing over the mixture and stir gently until well combined. Chill for at least an hour before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup (220g)
- Calories: 350
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 120mg