Description
Indulge in the classic Southern Potato Egg Salad, a creamy and flavorful dish that embodies comfort food at its finest. This delightful salad features tender russet potatoes and hard-boiled eggs, all enveloped in a zesty mayonnaise dressing. Perfect for any gathering, whether it’s a summer picnic or a family barbecue, this recipe is a must-try for anyone who appreciates Southern cuisine. Enjoy its rich flavors and satisfying texture that will make it an instant favorite among your guests.
Ingredients
Scale
- 2 pounds russet potatoes
- 4 large eggs
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ cup finely chopped celery
- ¼ cup finely chopped red onion
- ¼ cup sweet pickle relish
- Salt and pepper to taste
Instructions
- Cook the potatoes in boiling water for 15-20 minutes until fork-tender. Drain, cool, peel, and cube.
- In another pot, boil the eggs for 10-12 minutes. Cool under cold water, peel, and chop.
- In a mixing bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
- Fold in the cubed potatoes, chopped eggs, celery, red onion, and pickle relish until well combined.
- Refrigerate for at least one hour before serving to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 186mg