Southern Potato Salad with Mustard and Eggs
Southern potato salad is a balance of sweet, tangy, crunchy and salty. Learn to make the version everyone will eat by the serving spoon full.
Servings 6 people
Calories 295kcal
Ingredients
- 3 eggs
- 5 medium russet potatoes peeled and cut in to 1" cubes
- 2 1/2 teaspoons kosher salt
- 1 small yellow onion about 3/4 cup, diced in to 1/2" pieces
- 2 ribs celery about 3/4 cup, diced in to 1/2" pieces
- 1 tablespoon yellow mustard
- 6 tablespoons sweet pickle relish
- 1/2 cup mayonnaise
Instructions
- In a small pot or sauce pan, add the eggs and cover with water. Cover and bring to a boil. Reduce heat to medium and simmer 5 minutes, then turn off the heat and let the eggs sit for 10 more. Drain and cover with cold water and allow to sit until ready to use.
- While the eggs simmer, fill a large pot with cold water. Add 2 teaspoons salt, and the potatoes. Cover and bring to a simmer. Cook until just fork tender--12 to 15 minutes. Drain and allow to cool in the strainer for a few minutes. Transfer to a large bowl.
- Add the onions, celery, mustard, relish, and mayonnaise and stir gently to combine.
- Taste for seasoning and add the last 1/2 teaspoon of salt a little at a time. You may not need all of it.
- Peel and rinse the eggs and chop into 1/2" pieces. Gently stir in to the potato salad.
- Cover and chill until ready to serve. It's best made up to two days in advance, but if you can let it sit about 8 hours that's fine.
Nutrition
Calories: 295kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 1257mg | Potassium: 791mg | Fiber: 2g | Sugar: 6g | Vitamin A: 255IU | Vitamin C: 11.6mg | Calcium: 31mg | Iron: 1.7mg