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Classic Southern Potato Salad

Classic Southern Potato Salad

Classic Southern Potato Salad is more than just a side dish; it's a cornerstone of comfort food, and this recipe delivers that nostalgic, creamy perfection you crave, making it incredibly useful for any gathering or weeknight meal.
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Prep Time 25 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds Yukon Gold potatoes scrubbed and quartered (or halved if small)
  • 1 cup mayonnaise
  • 1/4 cup celery finely chopped
  • 1/4 cup red onion finely chopped
  • 2 tablespoons fresh dill pickles (or sweet pickles for a sweeter salad)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon yellow mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 2 hard-boiled eggs peeled and chopped
  • fresh dill or parsley for garnish (optional)
  • paprika for garnish (optional)

Equipment

  • Large pot,
  • Colander
  • Medium Bowl
  • Whisk
  • Rubber spatula
  • Airtight container

Method
 

  1. Place the quartered Yukon Gold potatoes in a large pot and cover them with cold water by about an inch. Add a generous pinch of salt to the water. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender but not mushy. You should be able to easily pierce them with a fork.
    2 pounds Yukon Gold potatoes, 1/2 teaspoon salt
  2. Carefully drain the hot water from the pot using a colander. Let the potatoes sit in the colander for a few minutes to allow excess steam to escape, which helps prevent a watery potato salad. Once they are cool enough to handle, transfer the potatoes back to the empty pot or a large mixing bowl.
  3. While the potatoes are cooling, prepare the creamy dressing. In a medium bowl, whisk together the mayonnaise, finely chopped celery, finely chopped red onion, chopped dill pickles, Dijon mustard, yellow mustard, and apple cider vinegar. Season with salt and black pepper to taste.
    1 cup mayonnaise, 1/4 cup celery, 1/4 cup red onion, 2 tablespoons fresh dill pickles, 1 tablespoon Dijon mustard, 1 teaspoon yellow mustard, 1 teaspoon apple cider vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  4. Gently add the softened, cooled potatoes to the bowl with the dressing. Add the chopped hard-boiled eggs. Very gently toss all the ingredients together using a rubber spatula, being careful not to mash the potatoes too much. The goal is to coat everything evenly without breaking down the potatoes into a paste.
    2 pounds Yukon Gold potatoes, 2 hard-boiled eggs
  5. Cover the bowl tightly and refrigerate the Classic Southern Potato Salad for at least 30 minutes to allow the flavors to meld. For the best flavor, let it chill for 1-2 hours. Before serving, taste and adjust seasoning if necessary. Garnish with fresh dill or parsley and a sprinkle of paprika, if desired.
    fresh dill or parsley, paprika

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freezing is not recommended.
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