Instructions:
Step 1
Peel and chop the russet potatoes into bite-sized pieces.
Step 2
Place the potatoes in a saucepan with cold, salted water.
Step 3
Bring the water to a boil, then reduce the heat and simmer for 10-12 minutes, until the potatoes are fork-tender but not mushy.
Step 4
Drain the potatoes and set them aside to cool slightly.
Step 5
In a separate saucepan, add the eggs and cover them with cold water.
Step 6
Bring to a gentle boil, then reduce the heat and simmer for 9-10 minutes.
Step 7
Once done, transfer the eggs to an ice bath to cool.
Step 8
Peel and chop the eggs into small pieces.
Step 9
In a large bowl, combine the mayonnaise, Dijon mustard, diced dill pickles, chopped red onion, and chopped celery.
Step 10
Stir everything together until smooth and well-mixed.
Step 11
In a large mixing bowl, gently fold together the cooled potatoes and chopped eggs.
Step 12
Pour the dressing over the potato and egg mixture, and toss gently to coat everything evenly.
Step 13
Add salt and black pepper to taste, mixing well to ensure the flavors are balanced.
Step 14
Refrigerate the salad for at least 1-2 hours to allow the flavors to meld.
Step 15
Before serving, garnish with fresh parsley for a pop of color and flavor.
Enjoy the creamy, tangy goodness of Southern Potato Salad!
This simple recipe yields a classic, creamy potato salad that’s perfect for any gathering or family meal.
Pro Tips for the Best Southern Potato Salad
Perfect Potatoes: Use russet potatoes for a starchy, fluffy texture that soaks up the dressing perfectly.
Don’t Overcook: Make sure the potatoes are fork-tender, but not mushy.
Chill for Flavor: Let the salad sit in the fridge for at least 1-2 hours to let the flavors develop.
Customize It: Add crispy bacon, green onions, or a dash of hot sauce for a personal touch.
Garnish: Fresh parsley and a sprinkle of paprika add both flavor and visual appeal.
Nutrition (per serving, approximately 1 cup)
Calories: 220
Protein: 5g
Fat: 15g
Carbohydrates: 18g
Fiber: 2g
Sugar: 3g
Sodium: 290mg