Servings: 6
Calories: 399kcal
Equipment
- Potato peeler
- Large pot for boiling the potatoes
- Saucepan to boil the eggs
Ingredients
- 4 russet potatoes peeled
- 4-6 potatoes (Optional) small red or purple potatoes, unpeeled
- 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
- Peel the russet potatoes and leave them whole. (If you’re using the optional small red or purple potatoes, do not peel them.)
- Bring a large pot of water to a boil, then add the potatoes and cook for about 15 minutes, until they are tender but still firm.
- Remove the potatoes from the pot and let them cool enough so they’re still warm to the touch (but not hot).
- Then coarsely chop the potatoes into medium-sized chunks and add them to a large mixing bowl.
- Pour the vinegar over the chopped potatoes while they’re still warm, and set the bowl aside.
- Place the eggs at the bottom of the pot in a single layer, and pour cold water over the eggs about an inch higher than the eggs in the pot.
- Use a saucepan to bring the eggs to a rolling boil over high heat for approximately 10-12 minutes.
- While the eggs are boiling, dice the pickles, celery, and onion and add the diced vegetables to the bowl of chopped potatoes.
- Add the mustard, mayonnaise, sugar, salt, and pepper to the bowl and set the bowl aside.
- Remove the pot of boiled eggs from the stovetop, and using tongs (because the eggs will be hot!), place them into an ice bath to cool off.
- Once the eggs are cool to the touch, remove the shells, coarsely chop four of the eggs, and add them to the large bowl with the potatoes and seasonings. (Reserve one egg for garnishing.)
- Gently fold the ingredients into the potatoes so that the vegetables, seasonings, mayonnaise, and mustard are evenly mixed to coat the potatoes.
- Garnish this Southern potato salad recipe by sprinkling paprika and then slicing the reserved boiled egg to garnish on top. Cover, refrigerate for at least an hour, then serve and enjoy!
Video
Notes
Nutrition
Calories: 399kcal | Carbohydrates: 58g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 611mg | Potassium: 1288mg | Fiber: 5g | Sugar: 8g | Vitamin A: 360IU | Vitamin C: 38mg | Calcium: 72mg | Iron: 3mg
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