Classic Southern Potato Salad
This Classic Southern Potato Salad is a timeless comfort dish made with creamy mayonnaise, Dijon mustard, and tender potatoes, finished with a touch of paprika. Perfect for barbecues, picnics, or family gatherings!
Equipment
- Large Pot
- Mixing bowls
- Colander
- Knife and cutting board
- Spatula
- Refrigerator
Ingrédients
- 2 pounds potatoes Yukon gold or red potatoes, cleaned
- 3/4 cup mayonnaise for creaminess
- 1 tbsp Dijon mustard adds tang
- 1 tbsp apple cider vinegar balances flavor
- 1/2 cup diced celery adds crunch
- 1/2 cup diced red onion for sweetness
- 3 boiled eggs chopped
- Salt and pepper to taste
- Paprika for garnish
Instructions
- Wash and peel potatoes if desired. Cut into chunks of even size.
- Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain and let cool slightly.
- In a large bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar until smooth.
- Once potatoes are warm but not hot, add them to the dressing along with celery, red onion, and chopped eggs.
- Season with salt and pepper. Mix gently to coat the potatoes without breaking them.
- Cover and refrigerate for at least one hour to let the flavors meld.
- Before serving, sprinkle paprika on top and serve cold or at room temperature.
Notes
For a lighter version, replace mayonnaise with Greek yogurt. To make it vegan, omit eggs and use vegan mayo. Avoid overcooking potatoes to prevent a mushy texture.