Proven way to grow Southern Potato Salad
This recipe guides you through making a delicious Southern Potato Salad, a classic dish perfect for any gathering. It features tender potatoes, hard-boiled eggs, and a creamy, flavorful dressing.
Equipment
- Large pot
- Large bowl
- Whisk
Ingredients
Main Ingredients
- 2 pounds potatoes Yukon Gold or red bliss, peeled and diced
- 4 large hard-boiled eggs
- 2 celery stalks finely chopped
- 0.5 red onion finely chopped
- 2 tablespoons fresh dill chopped
Dressing
- 1.5 cups mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preparation
- Boil the peeled and diced potatoes in salted water until tender, then drain and set them aside to cool slightly.
- While the potatoes cook, chop the hard-boiled eggs, celery, red onion, and fresh dill.
Making the Dressing
- In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, paprika, salt, and black pepper until smooth and well combined.
Combining and Chilling
- Add the slightly cooled potatoes, chopped eggs, celery, red onion, and dill to the bowl with the dressing, gently folding until all ingredients are evenly coated.
- Cover the bowl and refrigerate the potato salad for at least 2 hours, or preferably overnight, to allow the flavors to meld before serving.
Notes
For best results, use good quality mayonnaise and allow the potato salad to chill thoroughly before serving. A sprinkle of extra paprika or fresh dill makes a nice garnish.