Description
A creamy, tangy, and perfectly seasoned classic Southern potato salad that gets better with time. This reliable side dish is the star of any picnic or barbecue.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes
- 1 cup Mayonnaise
- ½ cup Sour Cream
- 2 tablespoons Yellow Mustard
- ½ cup Dill Pickles, finely chopped
- 1 small Red Onion, finely diced
- 3 large Eggs, hard-boiled and chopped
- 2 tablespoons Fresh Dill, chopped
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Garlic Powder
- ½ teaspoon Smoked Paprika
- Salt and Black Pepper to taste
- Optional: 1 stalk Celery, diced
- Optional: ¼ cup Bacon Bits, crumbled
- Optional: 2 tablespoons Chives, chopped
Instructions
- Wash and scrub potatoes thoroughly. Do not peel. Cut into uniform 1-inch chunks.
- Bring a large pot of salted water to a boil. Steam potatoes in a steamer basket for 15-20 minutes until tender but not mushy. Alternatively, boil for 10-12 minutes. Drain well and spread on a baking sheet to cool.
- In a small bowl, whisk together mayonnaise, sour cream, mustard, apple cider vinegar, garlic powder, smoked paprika, salt, and pepper until smooth.
- Once potatoes are cool enough to handle but still warm, place them in a large mixing bowl. Pour the dressing over the potatoes and fold gently with a wooden spoon to coat without mashing.
- Fold in the chopped dill pickles, red onion, hard-boiled eggs, and fresh dill. Taste and adjust seasoning with salt, pepper, or vinegar as needed.
- Cover the bowl and refrigerate for at least 1 hour, or up to 24 hours, to allow flavors to meld. Serve cold.
Notes
Use Yukon Gold potatoes as they hold their shape best. Fold the dressing gently to avoid mashing the potatoes. Add dressing to warm potatoes for better absorption, but ensure they are not hot. Soak diced red onions in cold water for 10 minutes to reduce harshness. This salad improves in flavor after chilling overnight.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2
- Sodium: 320
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 2
- Protein: 5
Keywords: Southern potato salad, BBQ side dish, potato salad recipe, creamy potato salad, picnic food, summer recipes