Southern Potato Salad
This is classic summer cookout food that works for a crowd. I always make this the night before so the flavors have time to meld together.
Ingredients
Ingredients (~6 servings)
- 3 lbs red potatoes, finely diced
- 1 Tbsp salt, for boiling water
- 2 hard boiled eggs, peeled and chopped
- 1/4 cup red onion, diced
- 1/3 cup dill pickles, finely chopped
- 3/4 cup mayo
- 1 Tbsp white wine vinegar
- 2 tsp Dijon mustard
- 2 tsp yellow mustard
- 1/2 tsp celery salt
- 1/2 tsp white pepper
- 3/4 tsp flat-leaf parsley, chopped
- Paprika for sprinkling
Instructions
- Dice potatoes into 3/4 inch cubes and boil in salted water for 15-20 minutes until fork tender.
- Drain potatoes and let cool in colander for 30 minutes.
- Hard boil eggs for 9 minutes, then shock in ice bath and peel.
- Dice onions and chop pickles finely.
- Whisk mayo, vinegar, mustards, celery salt, and white pepper in a bowl.
- Gently mix cooled potatoes, chopped eggs, pickles, and onions in large bowl.
- Pour dressing over and fold carefully to combine.
- Refrigerate for at least 4 hours or overnight.
- Taste and adjust seasoning before serving.
- Sprinkle with paprika and chopped parsley.
Notes
Salad often needs additional seasoning after chilling. Adjust with extra mayo, vinegar, or salt to taste.