This creamy and tangy potato salad is a staple at Southern gatherings, featuring tender potatoes mixed with hard-boiled eggs, crunchy celery, and a flavorful dressing.
Ingredients:
- 2 pounds of russet or Yukon gold potatoes
- 4 large hard-boiled eggs, chopped
- 1 cup celery, diced
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper to taste
- Paprika for garnish (optional)
- Green onions or parsley for garnish (optional)
Instructions:
- Prepare the Potatoes:
Peel and cut the potatoes into bite-sized cubes. Place them in a large pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and let cool. - Mix the Dressing:
In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, sugar, salt, and pepper until smooth. - Combine Ingredients:
Once the potatoes have cooled, add them to the bowl with the dressing. Gently fold in the chopped hard-boiled eggs and diced celery, mixing until everything is well coated. - Chill:
Cover the potato salad and refrigerate for at least 1-2 hours to allow the flavors to meld. - Serve:
Before serving, taste and adjust seasoning if necessary. Garnish with paprika and chopped green onions or parsley if desired.
Enjoy your classic Southern potato salad at picnics, barbecues, or family gatherings!