Description
A creamy, flavor-packed potato salad with a modern Southern twist, perfect for picnics, potlucks, or family dinners.
Ingredients
2.5 lbs Yukon gold potatoes, peeled and diced
3 hard-boiled eggs, chopped
1/2 cup mayonnaise
2 tsp yellow mustard
1/4 cup dill pickles, chopped
1/4 cup red onion, finely diced
Salt and pepper to taste
Paprika for garnish
Instructions
Place potatoes in a large pot and cover with salted water. Boil for 15 minutes until tender. Drain and cool.
Boil eggs in the same pot, cool in ice bath, and chop.
In a large mixing bowl, combine mayo, mustard, pickles, red onion, salt, and pepper.
Gently fold in the cooled potatoes and chopped eggs.
Chill for at least 1 hour, then garnish with paprika before serving.
Notes
For egg-free version, simply omit the eggs.
Substitute mayo with mashed avocado or Greek yogurt for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American
Nutrition
- Calories: 220
- Fat: 13g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg
Keywords: potato salad recipes, southern potato salad, no mayo potato salad, BBQ side, creamy potato dish