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Classic Southern Potato Salad

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A comforting and creamy potato salad perfect for picnics and barbecues, featuring tender potatoes, hard-boiled eggs, and a tangy dressing.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: Southern
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 lbs potatoes (Yukon Gold or red potatoes) Yukon Golds give a buttery, creamy texture; red potatoes hold their shape well.
  • 1 cup mayonnaise Use real mayonnaise for richness or substitute half mayo/half Greek yogurt for a tangier version.
  • 2 tablespoons mustard Yellow mustard for classic flavor; swap Dijon for a sharper note.
  • 1/2 cup sweet pickle relish Balances the richness with a touch of sweetness; use dill relish if you prefer less sugar.
  • 4 large hard-boiled eggs, chopped Adds protein and a soft, creamy bite.
  • 1 cup celery, diced Provides crunch.
  • 1/2 cup green onions, sliced Use green tops for color and mild onion flavor.
  • Salt and freshly ground black pepper, to taste

Method
 

Preparation
  1. Rinse the potatoes and cut any larger ones into even pieces so they cook uniformly.
  2. Place potatoes in a large pot, cover with cold water by an inch, add a teaspoon of salt, and bring to a boil. Reduce to a simmer and cook until fork-tender, about 15–25 minutes depending on size.
  3. Place eggs in a small saucepan and cover with cold water. Bring to a boil, then lower to a gentle simmer and cook 9–12 minutes. Transfer eggs to an ice bath to stop cooking; peel and chop when cool.
  4. Drain potatoes and let them sit a few minutes to steam off excess moisture; for a firmer salad, rinse briefly with cool water or plunge into an ice bath.
  5. Chop potatoes into bite-size pieces if you haven’t already.
Mixing and Chilling
  1. In a large bowl, combine mayonnaise, mustard, and sweet pickle relish. Season lightly with salt and pepper.
  2. Add warm (not hot) potatoes to the dressing and fold gently so they absorb some dressing.
  3. Add chopped eggs, diced celery, and sliced green onions. Taste and adjust seasoning.
  4. Cover and chill at least 1 hour to let flavors meld.
Serving
  1. Serve cold or at cool room temperature.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 32gProtein: 6gFat: 15gSaturated Fat: 2gSodium: 300mgFiber: 3gSugar: 2g

Notes

Store leftovers in an airtight container and refrigerate for 3-4 days. For best flavor, mix and chill at least an hour before serving.
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