This Classic Southern Potato Salad is a flavorful and easy-to-make side dish, ideal for barbecues and potlucks.
INGREDIENTS
- 5 to 6 medium baking potatoes (e.g., Russet, about 2 pounds)
- 1 tablespoon salt
- 2 tablespoons white vinegar
- 2 teaspoons yellow mustard
- 1/2 cup mayonnaise
- 3 tablespoons pickle relish (dill preferred, but sweet works too)
- 3 large hard-boiled eggs, finely chopped
- 1/2 small sweet onion, minced (about 1/4 cup)
INSTRUCTIONS
- Wash, peel, and cut the potatoes into 3/4-inch cubes.
- Place the potatoes in a large pot, cover with water, and add the salt. Bring to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender but still hold their shape.
- Drain the potatoes and sprinkle them immediately with the vinegar.
- In a small bowl, whisk together the mustard, mayonnaise, and pickle relish to create the dressing.
- In a large bowl, combine the cooked potatoes, eggs, onion, and dressing. Gently toss until evenly coated. Season with salt and pepper to taste.
- Serve warm or refrigerate for several hours to allow the flavors to meld. Taste and adjust seasoning before serving if needed.
Nutrition Information (Per Serving)
- Calories: 323 kcal
- Carbohydrates: 36g
- Protein: 8g
- Fat: 17g
- Saturated Fat: 3g
- Polyunsaturated Fat: 9g
- Monounsaturated Fat: 4g
- Trans Fat: 0.03g
- Cholesterol: 101mg
- Sodium: 1424mg
- Potassium: 817mg
- Fiber: 3g
- Sugar: 3g
- Vitamin A: 158 IU
- Vitamin C: 12 mg
- Calcium: 45 mg
- Iron: 2 mg
Enjoy this creamy, tangy potato salad as a delightful addition to any gathering!
