Description
A creamy and tangy Southern Potato Salad with paprika garnish and chives, perfect for any picnic or side dish table.
Ingredients
3 lbs Russet potatoes
1 cup Mayonnaise
1/4 cup Yellow mustard
2 tbsp Kosher pickle juice
1/3 cup Dill pickle relish
1/2 cup Sweet yellow onion (Vidalia)
1/2 tsp Kosher salt
1/2 tsp Ground black pepper
4 large Hard-boiled eggs
Paprika and minced chives for garnish
Instructions
1. Peel and cube the potatoes; boil until fork-tender, about 10 minutes.
2. In a large bowl, mix mayonnaise, mustard, dill relish, onion, pickle juice, salt, and pepper.
3. Add the drained potatoes and chopped eggs; fold gently to coat.
4. Let cool completely, then refrigerate for 4 hours.
5. Garnish with paprika and chives before serving.
Notes
Serve chilled. For a lighter version, substitute part of the mayonnaise with Greek yogurt.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiled and Mixed
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 306
- Sugar: 2g
- Sodium: 492mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0.04g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 84mg
Keywords: Southern Potato Salad, picnic food, boiled potato salad