This recipe makes a classic southern-style potato salad that is creamy and tangy with a perfect balance of flavors. The potatoes are cooked just right and the addition of green onions and celery give it a nice crunch. The hard-boiled eggs add a nice touch of protein and flavor. This potato salad is perfect to serve at any summer BBQ, potluck or family gathering. It’s a crowd-pleaser that will be gone in no time! You can make it ahead of time, and it will stay fresh in the refrigerator for up to 3 days. It is always a good idea to make a double batch of this recipe because it always goes quickly.
In summary, Southern Potato Salad is a traditional, creamy and flavorful salad that is perfect for any occasion. It’s made with potatoes, mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, salt, black pepper, green onions, celery, and hard-boiled eggs. It’s easy to make, and it’s a crowd-pleaser that will be gone in no time. Make sure to make a double batch because it’s always a hit!
Southern Potato Salad is a traditional dish that is perfect for any occasion, from picnics and BBQs to family gatherings and potlucks. It’s a creamy and flavorful salad that is sure to be a hit with everyone who tries it.
Ingredients:
6 medium potatoes, peeled and diced
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup yellow mustard
2 tablespoons apple cider vinegar
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped green onions
1/4 cup chopped celery
2 hard-boiled eggs, chopped
Instructions:
Start by boiling the potatoes in a large pot of salted water for about 15-20 minutes, or until they are tender. Drain the potatoes and let them cool.
While the potatoes are cooling, make the dressing by mixing together the mayonnaise, sour cream, yellow mustard, apple cider vinegar, sugar, salt, and pepper in a small bowl.
Once the potatoes have cooled, add them to a large mixing bowl. Add the dressing, green onions, celery, and hard-boiled eggs to the bowl and mix everything together until well combined.
Cover the bowl with plastic wrap and refrigerate the potato salad for at least an hour to allow the flavors to meld together. This will also help thicken the dressing.
Once the salad has chilled, give it one last stir and then transfer it to a serving bowl. Serve the salad cold and enjoy!