Southern Potato Salad
This Southern potato salad is Yukon gold potatoes and hard-boiled eggs tossed in a creamy mayo sauce. Made in under 45 minutes, inexpensive to make, and perfect for a large crowd!
- 3 lbs Potatoes peeled and cut into 1-inch cubes
- 1 cup mayo
- 6 eggs hard-boiled
- 2 tbsp sweet relish
- 2 tsp dijon mustard
- 1 tsp sugar
- 1/2 tsp old bay seasoning
- 1/2 tsp paprika
- 1 tsp vinegar
- 1/4 cup shallots finely diced
- 1/4 cup scallions
- salt and pepper to taste
Begin by washing, peeling, and chopping the potatoes into 1-inch cubes. Place the potatoes in a large pot, cover with water, and add salt. Cook for 30 minutes or until the potatoes are fork- tender.
Drain the potatoes in a colander and let them cool completely. Place the potatoes and the rest of the ingredients in a large bowl, season generously with salt and pepper, and mix well. You can smash some of the potatoes for a creamier texture.
Cover and refrigerate for one hour before serving.
- If you want to make it ahead of time and serve it the following day, make sure to add a couple of tbsp of mayo and more spices right before serving.
Calories: 252kcal | Carbohydrates: 16g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 271mg | Potassium: 91mg | Fiber: 1g | Sugar: 3g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg