Classic Southern Potato Salad
Creamy potato salad, a perfect summer side dish for grilled dishes.
- Preparing Time: 15 minutes
- Total Time: 1 hour and 1 minute
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 tbsp sugar
- 8 medium russet potatoes peeled and diced
- 1 1/2 cup mayo
- 2 tablespoons(tbsp) apple cider vinegar
- 1 tbsp yellow mustard
- 1 teaspoon(tsp) salt
- 2-3 tbsp sweet pickle relish
- 1 cup onion minced
- 4-5 hard boiled eggs
- garnish paprika (optional)
- Carbohydrate 45.939035625 g
- Cholesterol 134.07 mg
- Fat 33.27862 g
- Fiber 3.2918686568588 g
- Protein 8.488778125 g
- Saturated Fat 6.97878375 g
- Serving Size 1 1 Serving (315g)
- Sodium 670.836875 mg
- Sugar 42.6471669681412 g
- Trans Fat 24.583831875 g
- Calories 512 calories
As a housewife, I'm always looking for delicious and easy-to-make recipes for my family. This Classic Southern Potato Salad is one of my favorites for summertime gatherings. It's a creamy, flavorful dish that pairs perfectly with grilled meats and vegetables.
The best thing about this potato salad is that it's so versatile. You can add or remove ingredients to suit your taste. For example, I like to add a bit of celery or bell pepper for a little extra crunch. You can also adjust the amount of mayonnaise and vinegar to make the salad more or less creamy. No matter how you make it, this potato salad is sure to be a hit with your family and friends.
Step-by-step
- Boil peeled and diced potatoes in salted water until done.
- Drain and set aside to cool to room temperature.
- In a medium bowl, combine the mayo, cider vinegar, sugar, mustard, salt, pepper, and relish; stir well and place in the fridge.
- Once potatoes are cooled to room temp, put in a large bowl and add the minced onion.
- Chop the hard-boiled eggs to desired size and add to potatoes and onions; toss.
- Remove cooled mixture from fridge and pour into potato bowl; toss until evenly coated.
- Garnish with paprika if you desire.
- Place back in the fridge to chill until supper time and enjoy!
