Southern Potato Salad

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Southern potato salad is an easy side dish thats always a huge hit!

Summer wouldn’t be the same without a serving or two of my potato salad. Creamy and tangy and loaded with olives and hard boiled eggs. With lots of crunchy texture from the onions and celery.

This potato salad really is delicious and I have to restrain myself from eating the whole bowl. This salad will go perfectly with all your BBQ favorites.

Tips for making this Southern potato salad

• Dice the potatoes into 1 inch cubes,
• Add cubed potatoes to a pot of cold water bring to a boil and add salt, cook until soft.
• Drain and gently break up the potatoes. I like my potato salad to have that rustic texture creamy with small chunks of potatoes. But if you like it chunkier then don’t break the potatoes up.
• Add in all the ingredients except the boiled eggs while the potatoes are still slightly warm and mix until combined.
• Gently fold in the diced eggs, sprinkle with paprika and more chopped dill if desired.

Helpful tools for this recipe:

• Potato Peeler
• Potato masher
• Egg Slicer
• Smoked paprika
• Chef knife
• Vegetable chopper

Try these favorites with it

• Oven Baked BBQ Ribs
• Grilled Skirt Steak with Chimichurri
• Spicy Teriyaki Grilled Steak Kebabs
• Tequila Lime Grilled Chicken Club
• Grilled Tri Tip
• Hoisin Glazed Pork Chops
• Slow Cooker BBQ Chicken Sandwich
• Pulled Pork Sandwich

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Southern Potato Salad

Course Salad

Cuisine American

Keyword Potato salad

Servings 8

Calories 561 kcal

Author Wendie

Ingredients

• 5 lbs russet potatoes
• 1 1/2 cups mayonnaise
• 3 tablespoons mustard
• 3 tablespoons sweet pickle relish
• 1 teaspoon paprika plus more to sprinkle on top
• 2 tablespoons dill weed chopped
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4-5 hard boiled eggs sliced
• 1 cup black olives sliced
• 3 celery stalks diced
• 1/2 cup red onion finely diced

Instructions

1. Peel and dice up the potatoes and place them in a pot of cold water. Bring to a boil and add salt, cook just until fork tender, about 7- 8 minutes.

2. Drain potatoes and allow to cool slightly. Gently chop or mash into small chunks.

3. Add in mayonnaise, mustard, paprika, onions, olives, celery, pickle relish, chopped dill, salt, pepper and mix until combined.

4. Chop hard boiled eggs and fold into the salad.
5. Sprinkle with more paprika and fresh chopped dill if desired.

6. Cover and chill until ready to serve.

Recipe Notes

You can substitute dill pickle relish if you don't like the sweetness.

Nutrition Facts

Southern Potato Salad

Amount Per Serving

Calories 561 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 6g38%

Cholesterol 111mg37%

Sodium 1003mg44%

Potassium 1236mg35%

Carbohydrates 54g18%

Fiber 4g17%

Sugar 5g6%

Protein 10g20%

Vitamin A 349IU7%

Vitamin C 16mg19%

Calcium 56mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.