Southern Potato Salad
Southern Potato Salad is creamy, starchy, and a little crunchy. It is the perfect summer cookout side dish.
Ingredients
- 3 lb russet potatoes peeled and diced
- 6 c water warm
- 2 tbsp kosher salt
- 2 tbsp white sugar
- 1/4 c green pepper diced
- 1/4 c yellow onion finely diced
- 1/4 c celery finely diced
- 2 boiled eggs chopped
- 2 tbsp sweet relish
- 2 tbsp pimentos
Dressing
- 1 1/2 c mayo
- 1/4 c sour cream
- 2 tsp yellow mustard
- 1 1/2 tsp sugar
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- salt to taste
- paprika to garnish
Instructions
- Add the peeled and rice potatoes to a large pot with the salt, sugar, and water. Boil for 25-30 minutes over medium flame. The potatoes should be easily mashed with a fork and with very little force between the fingers. Test them by choosing a larger piece of potato. Drain the potatoes well and put them into a mixing bowl to cool slightly.
- Next, add your eggs, green pepper, celery, onion, relish, and pimentos to the potatoes. In a smaller bowl, mix in the mayo, sour cream, mustard, sugar, garlic powder, sugar, and black pepper. Whisk it well and pour it over the potatoes.
- Toss the ingredients to coat the potatoes. Add salt to taste and more mayo if needed. Sprinkle with paprika to garnish. Best when refrigerated overnight but can be served as is. Refrigerate for 4-6 hours for a cold salad.
Nutrition
Calories: 479kcal | Carbohydrates: 38g | Protein: 6g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 68mg | Sodium: 2098mg | Potassium: 773mg | Fiber: 3g | Sugar: 8g | Iron: 2mg
Servings: 8
Calories: 479kcal