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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Yield: 8

Southern Potato Salad

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

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 35 minutes

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.

Notes

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

Nutrition Information

Yield

8

Serving Size

8 Servings
Amount Per Serving Calories 561 Saturated Fat 6g Cholesterol 111mg Sodium 1003mg Carbohydrates 54g Fiber 4g Sugar 5g Protein 10g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.