Yield: 8 servings
Southern Red Potato Salad
This Southern Red Potato Salad recipe with hard boiled eggs tossed in a creamy and tangy mayo-dill dressing is an easy make-ahead side dish!
Ingredients
- 3 pounds red potatoes, or golden potatoes, quartered
- 3 hard boiled eggs, chopped
- ¾ cup chopped green onions
- 1 cup died red onion, or shallot for a milder flavor
- 1 cup chopped celery
- ½ cup dill pickle relish, or sweet relish, if you prefer it sweeter
- 1 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon fresh dill, plus more for garnish (or 1 teaspoon dried dill)
- 1 tablespoon vinegar
- 1 teaspoons celery salt
- 3 teaspoon salt, divided
- 1 teaspoon freshly cracked black pepper
- Smoked paprika, for garnish
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Instructions
- Add the potatoes and 2 teaspoons kosher salt to a large pot and cover the potatoes with water. Bring to a boil over high heat and cook until the potatoes are fork tender, about 10 to 12 minutes. Do not overcook the potatoes, you want them to hold their shape. (If you haven't already cooked your eggs, you can boil the eggs in the same pot as the potatoes!)
- Drain the potatoes, rinse with cool water, and transfer to a large bowl. Add the eggs, green onions, red onion, celery and relish and gently toss to mix everything together.
- In a small bowl, whisk to combine the mayonnaise, mustard, dill, vinegar, celery salt, remaining teaspoon salt and black pepper. Add the dressing mixture to the potatoes and stir gently until everything is coated.
- Sprinkle paprika and fresh dill on the top, if desired. Serve immediately or cover and chill for up to 24 hours before serving.
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Notes
Store: Cover and store in the fridge for up to 4 days. The salad may thicken over time as the potatoes absorb the dressing. To thin it out again, I stir in 1 tablespoon mayo at a time until I reached the perfect creaminess.
Mayonnaise: I prefer full-fat mayo, over low-fat versions, to create a super creamy dressing. I do not recommend using miracle whip. If you prefer, you can replace half of the mayo with sour cream or plain Greek yogurt.
Celery Salt: Celery salt is mild in flavor, but still adds a little something. If you don’t have it on hand, feel free to swap it for garlic salt or onion salt.
Nutrition
Serving: 1 serving, Calories: 368kcal, Carbohydrates: 34g, Protein: 7g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 82mg, Sodium: 1615mg, Potassium: 913mg, Fiber: 4g, Sugar: 4g, Vitamin A: 312IU, Vitamin C: 18mg, Calcium: 50mg, Iron: 2mg