Description
Southern Potato Egg Salad is a beloved classic that brings together the creamy goodness of potatoes and hard-boiled eggs, all enveloped in a tangy mayonnaise dressing. This dish is perfect for summer picnics, barbecues, or family get-togethers, making it a crowd favorite. With its rich flavors and satisfying texture, it’s sure to impress your guests. Quick and easy to prepare, this salad can also be made ahead of time, allowing the flavors to meld beautifully in the fridge. Whether served as a side dish or enjoyed on its own, Southern Potato Egg Salad is comfort food at its best.
Ingredients
Scale
- 2 pounds russet potatoes
- 4 large eggs
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup finely chopped celery
- ¼ cup finely chopped red onion
- ¼ cup sweet pickle relish
- 2 tablespoons fresh dill, chopped (optional)
Instructions
- Cook the potatoes in a large pot of boiling water until fork-tender (15-20 minutes). Drain and cool before cubing.
- Boil the eggs for 10-12 minutes, then cool under cold water before peeling and chopping.
- In a mixing bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
- Fold in the cubed potatoes, chopped eggs, celery, red onion, pickle relish, and dill (if using).
- Chill for at least 1 hour before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 2g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 150mg