Southern Potato Salad Recipe
User Reviews
4.9
Southern Potato Salad Recipe
Description
The Southern Potato Salad Recipe starts with peeled and cubed russet potatoes boiled until tender but not falling apart. Chopped hard-boiled eggs add an extra layer of creaminess and protein. Diced onion and dill pickles contribute sharpness and crunch, contrasting the soft potatoes.
Mayonnaise and yellow mustard bind the ingredients into a creamy, tangy dressing that coats each piece uniformly. Kosher salt adjusts the seasoning to balance all flavors. This straightforward preparation results in a classic potato salad characterized by its creamy texture with bursts of pickle tang.
This salad is typically served chilled as a side dish at barbecues or family meals. It can be stored in an airtight container in the refrigerator for up to three days.
Ingredients
- 3 pounds russet potato peeled, cubed and boiled until tender
- 6 egg chopped, boiled
- 1 medium onion diced
- 4 medium dill pickles diced
- 1 cup mayonnaise
- 1/2 /2 cup yellow mustard
- 1/4 /4 teaspoon kosher salt
Instructions
- Combine all ingredients together and mix until well-combined and creamy. Add more mayonnaise and mustard depending on tastes.
Notes
- Store potato salad in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 242kcal | 12% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 101mg | 34% |
| Sodium | 330mg | 14% |
| Potassium | 531mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 13.8mg | 15% |
| Calcium | 56mg | 6% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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