Instructions:
1. Boil the Potatoes:
Start by washing and scrubbing the russet potatoes. Cut them into bite-sized pieces and place them in a pot of cold, salted water. Bring to a boil and cook for about 10 to 12 minutes until tender but not mushy. Once done, drain and set aside to cool.
2. Boil the Eggs:
Place the eggs in a separate pot with cold water and bring it to a boil. Once boiling, reduce heat to a simmer and cook for 9 to 10 minutes. Afterward, transfer the eggs to an ice bath to cool before peeling and dicing them.
3. Prepare the Dressing:
In a large mixing bowl, combine the mayonnaise, Dijon mustard, finely diced shallots, red onion, and celery. Stir until everything is evenly incorporated and the dressing is smooth.
4. Assemble the Salad:
Once the potatoes and eggs have cooled, add them to a large mixing bowl. Gently toss them together before adding the creamy dressing. Stir until everything is well coated. Season with salt and pepper to taste.
5. Chill and Serve:
For the best flavor, refrigerate the potato salad for at least 2 hours to allow the ingredients to meld together. Just before serving, garnish with fresh parsley and a sprinkle of paprika for extra color and flavor.
Pro Tips for Perfect Southern Potato Salad:
Use the Right Potatoes: Russet potatoes are starchy and absorb the dressing well, giving your salad that creamy texture. Avoid waxy potatoes, as they don’t soak up the dressing as effectively.
Don’t Overcook the Potatoes: Boil the potatoes until they’re fork-tender, but still firm enough to hold their shape. Overcooking can lead to mushy potatoes.
Chill Before Serving: Let the potato salad sit in the fridge for at least 2 hours before serving. Chilling allows the flavors to meld together, creating a more flavorful dish.
Customize to Taste: Add extras like crispy bacon, green onions, or a hint of hot sauce to personalize the salad. You can also adjust the level of mustard or mayonnaise to your liking.
Garnish for Extra Flair: A sprinkle of paprika and fresh parsley not only adds visual appeal but also gives an extra burst of flavor.
Nutrition (per serving, about 1/2 cup):
Calories: 220
Protein: 4g
Fat: 16g
Saturated Fat: 2g
Carbohydrates: 18g
Fiber: 2g
Sugars: 3g
Cholesterol: 60mg
Sodium: 380mg
Potassium: 450mg
Vitamin A: 4% of the daily value
Vitamin C: 15% of the daily value
Iron: 6% of the daily value