Description
A classic, comforting Southern Potato Salad recipe featuring tender Yukon Gold potatoes, a creamy mayonnaise-based dressing with mustard, fresh herbs, and chopped hard-boiled eggs. Perfect for picnics, barbecues, and any family gathering.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes, scrubbed clean
- 1 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons yellow mustard
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped red onion
- 2 large hard-boiled eggs, peeled and finely chopped
- 2 tablespoons chopped fresh celery
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- Optional: a pinch of paprika for garnish
Instructions
- 1. Place the whole, unpeeled Yukon Gold potatoes in a large pot. Cover them with cold water by at least an inch. Add a generous pinch of salt to the water.
- 2. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for 20-30 minutes, or until the potatoes are fork-tender but not mushy.
- 3. While the potatoes are cooking, prepare the dressing. In a large mixing bowl, whisk together the mayonnaise, Greek yogurt, yellow mustard, and Dijon mustard until well combined and smooth.
- 4. Add the finely chopped red onion, chopped hard-boiled eggs, chopped celery, chopped parsley, and chopped chives to the dressing mixture. Stir gently to incorporate.
- 5. Once the potatoes are tender, carefully drain them in a colander. Let them steam dry for a few minutes.
- 6. While the potatoes are still warm, peel them and cut into bite-sized chunks (about 1-inch cubes).
- 7. Add the warm potato chunks to the bowl with the dressing mixture. Gently fold the potatoes into the dressing.
- 8. Season with salt and black pepper to taste. Stir gently.
- 9. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- 10. Before serving, give the potato salad a gentle stir and garnish with paprika if desired.
Notes
Store leftover potato salad in an airtight container in the refrigerator for up to 3-4 days. Best served cold.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiling/Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 500mg
- Fat: 30g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g