Servings: 8
Calories: 291kcal
Equipment
- Potato peeler
- Large pot for boiling the potatoes
- Saucepan to boil the eggs
- Large mixing bowl
- Colander
- Knife and cutting board
Ingredients
- 4 russet potatoes peeled
- 4-6 small red or purple potatoes unpeeled and optional, for added color
- water to boil the potatoes and then the eggs
- 5 eggs large
- 2 tablespoons rice vinegar
- ⅓ cup sweet pickles diced (or sweet relish)
- ½ cup celery diced
- 2 tablespoons yellow onion diced
- 1 tablespoon mustard
- ⅓ cup mayonnaise (Start with the recommended ⅓ cup of mayo, and add another ¼ cup if you prefer extra creamier potato salad.)
- 2 tablespoons sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika to garnish
Instructions
- Prepare the potatoes. Peel the russet potatoes and leave them whole. If using the optional small red or purple potatoes, leave their skins on.
- Cook the potatoes. Bring a large pot of water to a boil. Add the potatoes and cook for approximately 15 minutes, or until tender but still firm. Check the smaller potatoes individually, as they may finish cooking sooner.
- Chop and season. Drain the potatoes and let them cool until they're still warm to the touch but not hot. Coarsely chop into medium-sized chunks and transfer to a large mixing bowl. Pour the rice vinegar over the warm potatoes and set aside.
- Boil the eggs. Place the eggs in a saucepan in a single layer and cover with about 1 inch of cold water. Bring to a boil over high heat for approximately 10-12 minutes.
- Prepare the vegetables. While the eggs cook, dice the sweet pickles, celery, and yellow onion. Add them to the bowl of potatoes.
- Add the dressing and seasonings. Add the mustard, mayonnaise, sugar, salt, and black pepper.
- Prepare the eggs. Transfer the boiled eggs to an ice bath. Once cool enough to handle, peel and coarsely chop four eggs, reserving the fifth for garnishing.
- Gently combine. Add the chopped eggs to the potato mixture. Gently fold everything together until the potatoes are evenly coated with the dressing and seasonings.
- Garnish and chill. Sprinkle with paprika and garnish with slices of the reserved boiled egg. Cover and refrigerate for at least 1 hour before serving.
- Serve and enjoy!
Video
Notes
Nutrition
Calories: 291kcal | Carbohydrates: 43g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 106mg | Sodium: 456mg | Potassium: 965mg | Fiber: 4g | Sugar: 6g | Vitamin A: 256IU | Vitamin C: 28mg | Calcium: 52mg | Iron: 2mg
❤️ Shaunda's Soul Food Standard
Created and tested by Shaunda Necole, creator of The Soul Food Pot® (real cook, real kitchen). Rooted in African American culinary traditions, with modern shortcuts that never sacrifice flavor or legacy. No AI-generated instructions. Every measurement, timing note, and technique is written, cooked, and verified by Shaunda, with make-it-your-way guidance so you can cook confidently with the tools you have.
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