Description
This quintessential Southern comfort food features tender, perfectly boiled Russet potatoes tossed in a rich, tangy dressing. With the ideal crunch of celery and sweet pickles, balanced by creamy mayonnaise and sharp mustard, this crowd-favorite side dish is a staple for family dinners and outdoor gatherings. The secret lies in chilling the salad to allow the starchy potatoes to fully absorb the flavorful dressing for a refreshing experience in every bite.
Ingredients
3 lbs Russet potatoes, peeled and cubed into one-inch pieces
1.5 cups full-fat mayonnaise
3 tbsp yellow mustard
2 stalks celery, finely diced
1/2 cup sweet pickles, diced with brine
4 large hard-boiled eggs, coarsely chopped
1 tbsp apple cider vinegar
1 tsp paprika
Salt and black pepper to taste
Instructions
Place cubed potatoes in a large pot and cover with cold water by two inches.
Add two tablespoons of salt to the water and bring to a boil.
Cook over medium-high heat until potatoes are fork-tender.
Drain the potatoes and allow them to steam-dry for five minutes.
In a large mixing bowl, whisk together the mayonnaise, mustard, vinegar, celery, and sweet pickles.
Fold in the cooled potatoes and chopped hard-boiled eggs until evenly coated.
Season with black pepper and additional salt to taste.
Transfer to a serving dish and chill for at least four hours before serving.
Top with a dusting of paprika before serving.
Notes
Chilling for at least four hours is essential to ensure the potatoes absorb the dressing. Store in an airtight container in the refrigerator for up to three days.
- Prep Time: 20
- Cook Time: 20
- Category: Summer Desserts
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 110mg