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Description
A comforting Southern-style potato salad that’s perfect for family gatherings and picnics, featuring creamy dressing and crunchy veggies.
Ingredients
Scale
- 2 pounds potatoes
- 3/4 cup mayonnaise
- 1 tablespoon mustard
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/4 cup chopped pickles
- 2 hard-boiled eggs, chopped
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Boil the potatoes in a large pot with water until fork-tender, about 15-20 minutes. Drain and allow to cool completely.
- Prepare the dressing in a large mixing bowl by combining mayonnaise, mustard, celery, onion, pickles, and chopped hard-boiled eggs. Mix until creamy.
- Combine the cooled, diced potatoes with the dressing mixture carefully, ensuring that all potatoes are evenly coated.
- Season with salt and pepper to taste, and garnish with paprika.
- Chill the salad in the refrigerator for at least 30 minutes before serving to enhance the flavors.
Notes
Best served chilled. Pairs well with grilled meats and vegetable dishes.
Nutrition
- Serving Size: 1 cup
- Calories: 900
- Sugar: 5g
- Sodium: 600mg
- Fat: 65g
- Saturated Fat: 10g
- Unsaturated Fat: 50g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 120mg
