Southern Potato Salad
Southern Potato Salad is a must have for cookouts and barbecues. This creamy and delicious side dish is filled with potatoes, hard boiled eggs, onion and pickle relish in a creamy dressing.
Servings: 8 Servings
Calories: 475kcal
Ingredients
- 3 pounds russet potatoes
- 4 large eggs
- ⅓ cup diced onion sweet onion, red onion or green onions
- 1 ¼ cups sweet pickle relish
- 1 cup mayonnaise
- ½ cup sour cream
- 1 tablespoon white wine vinegar
- 2 teaspoons granulated garlic
- 1 teaspoon smoked paprika
- 2 teaspoons kosher salt divided
- 1 teaspoon fresh ground pepper
- 1 tablespoon fresh parsley coarsely chopped
Instructions
- Peel potatoes and cut into bite size pieces. Rinse potatoes to remove excess starch. Place in a pan and cover with cold water. Bring potatoes to a boil, add 1 teaspoon kosher salt and cook 10- 15 minutes just until potatoes are easily pierced with a fork. Drain potatoes and rinse with cold water. Drain well.
- Meanwhile hard boil the eggs. Bring a pan of water to a boil, carefully lower eggs into boiling water. Cook 13 minutes. Remove from water and cover with ice water for 10 minutes. Peel eggs. Dice the eggs. Dice onion.
- In a large bowl mix the dressing by whisking together the mayonnaise, sour cream, dijon mustard, pickle relish, vinegar, garlic, smoked paprika, 1 teaspoon salt and pepper. Add the diced eggs and onion, mix well.
- Add the cooked potatoes and parsley, stir to combine.
- Cover and refrigerate 2 hours or overnight.
Notes
Store potato salad in an airtight container in the refrigerator up to 4 days. If potato salad has been at room temperature for more than 2 hours, discard it.
Nutrition
Serving: 1g | Calories: 475kcal | Carbohydrates: 53g | Protein: 9g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Cholesterol: 113mg | Sodium: 865mg | Fiber: 5g | Sugar: 14g