Southern-Style Potato Salad
Don't get made fun of at the cookout - my classic, creamy, southern-style Potato Salad recipe is a surefire way to impress even the toughest of critics!
Servings: 10
Calories:
Ingredients
- 3 pounds Yukon potatoes scrubbed clean
- 1 ¾ cup vegetable broth
- 2 cups water
- 2 teaspoon sea salt
- 1 ½ cup mayonnaise
- ¼ cup yellow mustard
- 2 tablespoon plain Greek yogurt or sour cream
- ¼ cup sweet relish
- 2 tablespoon rice wine vinegar or 1 tbsp. apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon celery seed
- 1 teaspoon dill
- 1 teaspoon paprika plus more for garnishing
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 5 count hardboiled eggs
- chopped green onions optional - as a garnish
- chopped parsley optional - as a garnish
Instructions
- Start out by chopping your cleaned Yukon potatoes into small, even cubes.The skin on Yukon potatoes are so thin, you don't have to peel them. If you're using Russet, I suggest peeling before chopping.
- To a large pot, add the chopped potatoes, vegetable broth, water, and salt. Turn the heat to high.
- Once the potatoes begin forming a foam layer on top, set your timer for the potatoes to boil for 8 minutes.
- Once potatoes are fork tender, but still have a good bite, drain the water and let the potatoes cool to at least room temperature.
- Take this time to boil your eggs for 7-9 minutes, until hardboiled. Once cooled, peel the shells off and chop the eggs.
- In a large bowl, add the mayonnaise, yellow mustard, Greek yogurt/sour cream, sweet relish, rice wine vinegar/apple cider vinegar, and the listed spices.
- Stir well. Pour in the cooled potatoes and chopped boiled eggs, then stir again until everything is well covered.
- Cover the bowl and refrigerator for an hour. When you're ready to serve, sprinkle on more paprika for color and top with chopped parsley or green onions.
- This keeps for 2-3 days in the fridge. See above for tips & tricks on how to serve, especially during hot summer cookouts. Enjoy!