Side Dishes

Southern Style Potato Salad


Posted: September 14

Time: 2 hours

Yield: 8 servings

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Southern Style Potato Salad gets its name and distinct flavor from the addition of tangy Dijon mustard, which adds a touch of zest to this classic side. Yet this Southern Style Potato Salad still has the fluffy, hearty, creamy texture and taste of traditional potato salad, which makes it a beloved staple of summertime picnics or backyard barbeques. This is a refreshing side dish that will tempt you to fill up your entire plate with it.


Ingredients

3 pounds Yukon Gold, Russet, or red potatoes, cut into 3/4-inch cubes
2 tablespoons apple cider vinegar
1 1/4 cups mayonnaise
1 teaspoon celery salt
1 teaspoon Dijon mustard
1/3 cup dill pickle relish
4 hard-boiled eggs, diced
2 celery stalks, diced
1/2 small red onion, thinly sliced
sea salt, to taste
freshly-cracked black pepper, to taste
smoked paprika, optional, for topping
Old Bay seasoning, optional, for topping
chives, optional, chopped for topping
hard-boiled eggs, optional, sliced, for topping

Directions

Step 1

Place the cubed potatoes in a large stockpot, add enough water so that the potatoes are covered by 1 inch.

Step 2

Cook over medium-high heat on the stove-top until the water reaches a boil.

Step 3

Reduce heat to medium to maintain the simmer and continue cooking the potatoes until they pierce easily with a fork, about 5-8 minutes.

Step 4

Drain the potatoes in a colander.

Step 5

Return the potatoes to the stockpot and drizzle them evenly with the vinegar.

Step 6

Let the potatoes rest until it is cool enough to handle, about 20-30 minutes.

Step 7

Whisk together the mayo, celery salt, mustard and pickle relish in a medium bowl until evenly combined.

Step 8

Once the potatoes can be handled, add in the mayo mixture, diced eggs, celery, and onion, tossing gently until evenly combined.

Step 9

Taste and season with salt and pepper, to taste.

Step 10

Transfer the potato salad to a serving bowl, cover, and refrigerate it for 1-2 hours to chill.

Step 11

Serve chilled and topped to your preference.


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