Simple Southern Potato Salad
Recipe GLPR1c0acd37dd7cf0
A classic Southern potato salad featuring tender chunks of potatoes tossed with a creamy dressing of sour cream, mayonnaise, and mustard, then mixed with hard-boiled eggs, crisp celery, tangy dill pickles, fresh herbs, and red onion. This comforting side dish is chilled and served cold, perfect for picnics, barbecues, and family meals.
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Ingredients
4 pounds yellow or red potatoes, cut into bite-sized chunks
1/4 cup apple cider vinegar or white vinegar
1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons Dijon or yellow mustard
1/2 red onion, finely minced
3 stalks celery, finely diced
2/3 cup dill pickles or dill pickle relish, finely chopped
5 hard-boiled eggs, peeled and chopped
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
Salt and freshly ground black pepper, to taste
Directions
Place the chopped potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce to a gentle simmer. Cook for 15 to 20 minutes, or until the potatoes are fork-tender and can be easily pierced.
Drain the cooked potatoes thoroughly and transfer to a large bowl. While still warm, drizzle the vinegar over the potatoes and gently toss to combine. Using a fork or potato masher, lightly break down some of the larger pieces to create a slightly chunky texture, being careful not to over-mash.
In a separate large mixing bowl, whisk together the sour cream, mayonnaise, and mustard until smooth and well blended. Fold in the minced red onion, diced celery, chopped dill pickles, hard-boiled eggs, fresh dill, and fresh parsley. Mix gently until all ingredients are evenly distributed.
Add the warm vinegar-dressed potatoes to the bowl with the creamy mixture and stir gently to coat all potato pieces with the dressing. Season generously with salt and freshly ground black pepper to taste.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the salad to chill thoroughly. Serve cold or allow to reach room temperature, as preferred.
