Description
A classic, creamy, and flavorful Southern Potato Salad recipe made with Yukon Gold potatoes, mayonnaise, Dijon mustard, and fresh vegetables. Perfect for potlucks and gatherings.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes
- 1 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon celery seed
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon black pepper, or more to taste
- 1 cup finely chopped celery
- 1/2 cup finely chopped red onion
- 4 hard-boiled eggs, chopped
- Fresh parsley, chopped, for garnish (optional)
Instructions
- 1. Wash potatoes thoroughly and cut into roughly 1-inch chunks.
- 2. Place potato chunks in a large pot, cover with cold water, and add a pinch of salt.
- 3. Bring to a boil, then reduce heat to a simmer and cook for 15-20 minutes, or until tender when pierced with a fork.
- 4. While potatoes cook, whisk together mayonnaise, Dijon mustard, apple cider vinegar, celery seed, salt, and pepper in a large bowl.
- 5. Drain potatoes thoroughly and let them sit for a few minutes to steam dry.
- 6. Gently fold warm, drained potatoes into the dressing.
- 7. Add chopped celery, red onion, and hard-boiled eggs to the bowl.
- 8. Gently stir until all ingredients are well combined and evenly coated.
- 9. Cover and refrigerate for at least 2 hours, preferably longer, to allow flavors to meld.
- 10. Stir gently before serving and garnish with fresh parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. This dish is best served chilled and is not recommended for reheating.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g