Classic Southern Potato Salad

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4.88 from 49 votes

Classic Southern Potato Salad

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 317kcal

Author Stacey Little

Ingredients

5 to 6 medium-sized baking potatoes - like a Russet (about 2-pounds)
1 tablespoon salt
2 tablepsoons white vinegar
2 teaspoons yellow mustard
1/2 cup mayonnaise
3 tablespoons pickle relish (I prefer dill, but you can use sweet, too)
3 large hard boiled eggs (finely chopped)
1/2 small sweet onion (minced; about 1/4 cup chopped)

Instructions

Wash, peel, and cut the potatoes into about 3/4-inch cubes.
Place the potatoes in a large pot and cover with water. Add the salt. Bring to a boil then reduce the heat to simmer and cook until the potatoes are tender, but still firm.
Drain the potatoes and immediately sprinkle them with the vinegar.
In a small bowl, whisk together the mustard, mayonnaise, and pickle relish to make the dressing.
In a large bowl combine potatoes, eggs, onion, and dressing and lightly toss to coat. Add salt and pepper to taste. Enjoy warm or allow the flavors to dvelop further in the refrigerator for several hours. Adjust seasoning to taste after refrigeration before serving.

Nutrition

* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.

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