Name: Southern Potato Salad
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 6 medium Yukon Gold potatoes (about 2.5 lbs.), peeled and cut into 1" pieces -; Kosher salt -; 5 large eggs -; 3/4 c. mayonnaise -; 1/4 c. sour cream -; 3 tbsp. yellow mustard -; 1/2 c. chopped bread and butter pickles, plus 2 tbsp. pickle juice -; 1/8 tsp. cayenne -; 1/4 small red onion, finely chopped -; 3 stalks celery, finely chopped -; Smoked or sweet paprika, for garnish -; 1 tbsp. Chopped fresh parsley, for garnish -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Southern Potato Salad

1. 6 medium Yukon Gold potatoes (about 2.5 lbs.), peeled and cut into 1" pieces -

2. Kosher salt -

3. 5 large eggs -

4. 3/4 c. mayonnaise -

5. 1/4 c. sour cream -

6. 3 tbsp. yellow mustard -

7. 1/2 c. chopped bread and butter pickles, plus 2 tbsp. pickle juice -

8. 1/8 tsp. cayenne -

9. 1/4 small red onion, finely chopped -

10. 3 stalks celery, finely chopped -

11. Smoked or sweet paprika, for garnish -

12. 1 tbsp. Chopped fresh parsley, for garnish -

How to cook deliciously - Southern Potato Salad

1. Stage

Place potatoes in a large pot and add water to cover by at least 2”. Add 1 teaspoon salt and bring to a boil, then reduce to medium-low and simmer until potatoes are tender, 8 to 10 minutes. Using a slotted spoon, transfer the potatoes to a colander set over a bowl.

2. Stage

While the potatoes cool, return the water to a boil. Using a slotted spoon, carefully lower the eggs into the boiling water and boil over medium heat until just hard boiled, about 10 minutes. While potatoes are cooking, prepare an ice bath.

3. Stage

Transfer the hard-boiled eggs to the ice bath to cool. Peel, then dice eggs into bite-sized pieces.

4. Stage

In a large bowl, whisk together the mayonnaise, sour cream, mustard, pickle juice, and cayenne until smooth. Add the chopped pickles, onion, celery, potatoes, and diced eggs. Season with 1 ½ teaspoon salt and fold to combine. Season with more salt and pepper to taste. Serve sprinkled with paprika and parsley.