This creamy potluck classic is the perfect side dish for vinegar-based barbecue.
Southern Potato Salad
Yields: 6-8 servings
Ingredients
- 3 pounds red potatoes
- 3 tablespoons plus 1 teaspoon kosher salt, divided
- 3 large hard-cooked eggs, peeled and chopped
- 1 cup thinly sliced celery
- 3⁄4 cup mayonnaise
- 1⁄4 cup sour cream
- 2 tablespoons dill pickle relish
- 1 tablespoon grated yellow onion
- 1 tablespoon red wine vinegar
- 1⁄4 teaspoon ground black pepper
- 1 tablespoon chopped fresh dill
- Garnish: fresh dill
Instructions
- In a large Dutch oven, add potato, 3 tablespoons salt, and water to cover by
- inches. Bring to a boil over high heat; reduce heat to medium. Cook until tender, 15 to 20 minutes. Drain. Let cool completely; cut into quarters.
- In a large bowl, gently stir together potato, egg, and celery. In a small bowl, whisk together mayonnaise, sour cream, relish, onion, vinegar, remaining 1 teaspoon salt, and pepper. Add mayonnaise mixture and dill to potato mixture, stirring gently to combine. Serve immediately, or cover, and refrigerate up to 3 days. Garnish with dill just before serving, if desired.
Find more great recipes like this one in Taste of the South’s May/June 2017 issue!
