Creamy Southern Potato Salad
This creamy Southern-style potato salad is the ultimate summer barbecue side dish made with russet potatoes, eggs, mayo, mustard, celery, and smoked paprika. Perfect for Memorial Day, Labor Day, cookouts, and backyard barbecues.
Servings: 4 servings
Ingredients
- 2 oversized russet potatoes peeled and diced
- 4 hard-boiled eggs chopped
- 2 celery stalks finely chopped
- 1/4 small onion finely diced
- 3/4 cup mayonnaise
- 1 to 2 tbsp yellow mustard
- Salt to taste
- White pepper to taste
- Garlic powder to taste
- Onion powder to taste
- Smoked paprika for garnish
Instructions
- Peel and dice the russet potatoes into evenly sized cubes. Add to a pot of salted water and boil until fork tender but still slightly firm, about 10 to 12 minutes. Do not overcook.
- Drain the potatoes and allow them to cool slightly.
- In a large bowl, combine the potatoes, chopped eggs, celery, and onion.
- Add the mayonnaise and mustard, then gently mix until everything is creamy and coated evenly.
- Season generously with salt, white pepper, garlic powder, and onion powder. Taste and adjust seasoning as needed.
- Transfer the potato salad to a serving dish and finish with smoked paprika and fresh dill on top.
- Chill for at least 1 hour before serving for the best flavor.