Description
This creamy Southern potato salad features tender russet potatoes, hard-boiled eggs, and crunchy vegetables, all tossed in a zesty dressing. Perfect for barbecues, picnics, or family gatherings, its a flavorful side dish that everyone will love.
Ingredients
Scale
- 2 pounds of russet potatoes
- 4 large eggs
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup dill pickles, chopped
- 2 tablespoons fresh dill, chopped (optional)
- 1 tablespoon sugar (optional, to taste)
Instructions
- Wash the russet potatoes thoroughly under cold water, scrubbing gently with a vegetable brush.
- Place the cleaned potatoes in a large pot and cover with cold water, ensuring the water level is about an inch above the potatoes. Add a pinch of salt.
- Bring the pot to a boil over medium-high heat, then reduce to medium-low and simmer for 15-20 minutes, or until fork-tender.
- In a separate small pot, cover the eggs with cold water and bring to a boil. Cover and remove from heat, letting them sit for 10-12 minutes.
- Drain the cooked potatoes and let them cool for a few minutes. Peel the skins off under running water for easier removal.
- Cut the peeled potatoes into bite-sized cubes and place them in a large mixing bowl.
- Transfer the eggs to a bowl of ice water to cool. After a few minutes, peel and chop the eggs, adding them to the bowl with the potatoes.
- In a separate bowl, whisk together the mayonnaise, yellow mustard, apple cider vinegar, salt, black pepper, and paprika until smooth. Add sugar if desired.
- Add the chopped celery, red onion, and dill pickles to the potato and egg mixture.
- Pour the dressing over the potato mixture and gently fold everything together with a spatula or wooden spoon, being careful not to mash the potatoes.
- If using fresh dill, sprinkle it in and fold it into the salad.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 1-2 hours, or overnight for best flavor.
- After chilling, stir the potato salad and adjust seasoning if necessary.
- Transfer to a serving dish, garnishing with a sprinkle of paprika and fresh dill if desired.
- Serve cold or at room temperature, pairing it with grilled meats, sandwiches, or as part of a picnic spread.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-5 days. Stir before serving, and add a little mayonnaise or vinegar if it thickens.
- For a sweeter salad, adjust the sugar in the dressing to taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes