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southern potato salad served family style in a large serving bowl

Easy Southern Potato Salad


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  • Author: Eric Jones
  • Total Time: 45 minutes
  • Yield: 4-6 1x

Description

This easy Southern Potato Salad recipe is creamy, tangy, and slightly sweet with the perfect blend of textures from the tender potatoes, dill relish, and hard-boiled eggs.


Ingredients

Units Scale
  • 3 lb Yukon Gold potatoes
  • 4 cups chicken stock
  • 4 large organic eggs
  • 1 cup mayonnaise
  • 1 tsp yellow mustard
  • 1/4 cup dill relish
  • 1/2 cup green onions, chopped
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1 tbsp sugar


Instructions

  1. Remove the skin from each potato and cut the potatoes into 1-to-2-inch cubes. Set to the side. 
  2. Pour the chicken stock into a large pot and bring to a boil. Boil the potatoes for 20 minutes. Drain and add to a large bowl. Set to the side. 
  3. Add water to a small pot and bring to a boil. Carefully add eggs to the water. Boil eggs for 20 minutes. Remove the eggs from the pot and set aside. Allow the eggs to cool, and remove the outer shell. Cut the eggs down the center, remove the yolk, and slice the egg white into smaller pieces. Set to the side.
  4. Add the chopped egg whites, mayonnaise, yellow mustard, dill relish, chopped green onions, paprika, garlic powder, black pepper, and sea salt to the large bowl with the cooked potatoes. Fold all ingredients together until well combined.
  5. Serve warm or chilled. 

Equipment

Notes

I prefer yellow potatoes, but russet or white potatoes will work as well.

For the mayonnaise, use a good quality mayo like Duke’s or Hellman’s.

Don’t overcook your potatoes. You want fork-tender potatoes that are not mushy or falling apart. If they can’t be easily pierced with a fork, they should boil a while longer.

Be sure to drain the potatoes well and allow your potatoes to cool down before combining them with the other ingredients. This ensures your potatoes don’t break apart and you don’t have excess liquid in your potato salad.

As you are making this dish, you can set aside a few chopped green onions and a few shakes of paprika as a final touch. 

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Comfort Food
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Calories: 420
  • Sugar: 25.3g
  • Sodium: 4261mg
  • Fat: 15.9g
  • Carbohydrates: 37.8g
  • Fiber: 14.3g
  • Protein: 17.5g
  • Cholesterol: 252mg