Description
A comforting bowl of classic Southern potato salad with egg, perfect for picnics and gatherings.
Ingredients
Scale
- 4 large potatoes
- 3 hard-boiled eggs
- 1/2 cup mayonnaise
- 1 tablespoon mustard
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Boil the potatoes in salted water until fork-tender, about 20 minutes. Drain and let them cool before peeling.
- Prepare the hard-boiled eggs by chopping them into small pieces and setting aside. Once cool, peel and cube the potatoes.
- Mix the dressing by combining mayonnaise and mustard in a large bowl. Add chopped onion, chopped celery, salt, and pepper, stirring until blended.
- Combine the cubed potatoes and chopped eggs with the dressing mixture, folding gently to avoid breaking the potatoes.
- Chill the salad in the refrigerator for at least one hour to allow flavors to meld.
- Serve the salad and garnish with a sprinkle of paprika before enjoying.
Notes
Store in an airtight container in the refrigerator for up to four days. Not recommended for freezing due to mayonnaise and eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 3g
- Sodium: 300mg
- Fat: 55g
- Saturated Fat: 10g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 90g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 250mg
