Description
Classic Southern potato salad with a tangy mustard dressing.
Ingredients
Scale
- 2.5 lbs Yukon Gold potatoes
- 6 large eggs
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tbsp white vinegar
- 1 tsp celery seed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
Instructions
- Boil potatoes in salted water until tender. Drain and cool.
- Hard-boil eggs, peel, and chop.
- Cut cooled potatoes into bite-sized pieces.
- In a large bowl, whisk together mayonnaise, mustard, vinegar, celery seed, salt, and pepper.
- Add potatoes, chopped eggs, celery, red onion, and parsley to the bowl.
- Gently fold to combine.
- Refrigerate for at least 1 hour before serving.
Notes
- For best flavor, make the potato salad a day ahead.
- Adjust mustard and vinegar to your taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 140mg
Keywords: potato salad, southern, mustard, classic, side dish