Classic Southern Potato Salad
One of my favorite side dishes for summertime would definitely be a cool creamy potato salad. There's just somethin about it that goes perfectly with anything thats grilled, smoked, or barbecued. With the weather gettin warmer around here, I decided to try my hand at makin the perfect potato salad. I took a chance at a recipe I found but made some "tweaks" for my taste. The finished product is hands down some of the easiest to make and the best tasting 'tater salad I've made. Y'all try it and decide for yourself!
- Preparing Time: 15 minutes
- Total Time: 1 hour and 1 minute
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 2 tbsp sugar
- 8 medium russet potatoes peeled and diced
- 1 1/2 cup mayo
- 2 tablespoons(tbsp) apple cider vinegar
- 1 tbsp yellow mustard
- 1 teaspoon(tsp) salt
- 2-3 tbsp sweet pickle relish
- 1 cup onion minced
- 4-5 hard boiled eggs
- garnish paprika (optional)
- Carbohydrate 45.939035625 g
- Cholesterol 134.07 mg
- Fat 33.27862 g
- Fiber 3.2918686568588 g
- Protein 8.488778125 g
- Saturated Fat 6.97878375 g
- Serving Size 1 1 Serving (315g)
- Sodium 670.836875 mg
- Sugar 42.6471669681412 g
- Trans Fat 24.583831875 g
- Calories 512 calories
1. Boil peeled and diced potatoes in salted water until done. 2. Drain and set aside to cool to room temperature. 3. In a medium bowl, combine the mayo, cider vinegar, sugar, mustard, salt, pepper and relish (with juice!); stir well and place in fridge. 4. Once potatoes are cooled to room temp, put in a large bowl and add the minced onion. 5. Chop the hard boiled eggs to desired size and add to potatoes and onions; toss. 6. Remove cooled mixture from fridge and pour into potato bowl; toss until evenly coated. 7. Garnish with paprika if you desire. 8. Place back in fridge to chill until supper time and enjoy!!
