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Bowl of classic Southern potato salad garnished with paprika and herbs

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!
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Préparation 20 minutes
Cuisson 20 minutes
Chill Time 40 minutes
Temps total 1 heure 20 minutes
Portions: 6 servings
Plat: Side Dish
Cuisine: American, Southern
Calories: 290
Ingredients Equipment Préparation Notes

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

Équipement

  • Large Pot
  • Mixing bowls
  • Colander
  • Knife and cutting board
  • Spatula
  • Refrigerator

Préparation
 

  1. Wash and peel potatoes if desired. Cut into chunks of even size.
  2. Boil potatoes in salted water for 15–20 minutes until fork-tender. Drain and let cool slightly.
  3. In a large bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar until smooth.
  4. Once potatoes are warm but not hot, add them to the dressing along with celery, red onion, and chopped eggs.
  5. Season with salt and pepper. Mix gently to coat the potatoes without breaking them.
  6. Cover and refrigerate for at least one hour to let the flavors meld.
  7. Before serving, sprinkle paprika on top and serve cold or at room temperature.

Notes et conservation

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.