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1. Cook the Potatoes
- Place the peeled and cubed potatoes in a large pot and cover with cold water.
- Add a generous pinch of salt to the water.
- Bring to a boil over medium-high heat and cook until the potatoes are tender but not falling apart, about 10-15 minutes.
- Drain the potatoes and let them cool slightly.
2. Prepare the Dressing
- In a large mixing bowl, combine the mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and pepper. Stir until well blended.
3. Combine Ingredients
- Add the cooled potatoes to the bowl with the dressing.
- Gently fold in the chopped celery, dill pickles, red onion, and hard-boiled eggs until everything is evenly coated with the dressing.
- If desired, stir in the chopped fresh parsley for added flavor and color.
4. Chill
- Cover the potato salad and refrigerate for at least 1 hour before serving. This allows the flavors to meld together.
5. Serve
- Before serving, sprinkle the top of the potato salad with a little paprika for color and added flavor.
- Serve chilled and enjoy this Southern classic as a delicious side dish.
Tips
- Potato Choice: Russet potatoes are preferred for their fluffy texture, but you can also use Yukon Gold or red potatoes for a slightly different flavor and texture.
- Mix-Ins: Customize your potato salad by adding other ingredients such as chopped green onions, bell peppers, or pimentos.
- Make-Ahead: Southern Potato Salad can be made a day in advance and stored in the refrigerator. This can actually enhance the flavors as they have more time to meld together.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy this creamy and flavorful Southern Potato Salad, perfect for any occasion and sure to be a hit with family and friends!
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