Description
A creamy and tangy potato salad that is a staple at Southern gatherings and barbecues.
Ingredients
Scale
- 5 cups diced potatoes
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 4 hard-boiled eggs, chopped
- 1/4 cup pickle relish
Instructions
- In a large pot, cover potatoes with water and bring to a boil. Cook until tender, about 15-20 minutes.
- Drain and let cool, then peel and dice.
- In a large bowl, combine mayonnaise, mustard, salt, and pepper.
- Add cooled potatoes, celery, onion, eggs, and relish. Mix well to combine.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg