A true Southern Classic Potato Salad – just like Mimi used to make!
From picnics, back yard cook outs, to potluck suppers, Potato Salad is the quintessential side dish. Life would just not be the same without it. This Potato Salad recipe is super creamy with just the right amount of zing from the Dijon mustard.
This is a perfect make a head dish, and is even better the next day!
Pro tip: Make sure to have the dressing ready before the potatoes are done. The hot potatoes will be able to soak up all of the flavors of the dressing more easily.
This Classic Potato Salad pairs perfectly with these Triple Cheeseburgers and even use in this Chicken and Andouille Sausage Gumbo instead of the Basic White Rice. Yes, you read that right, trust me, it is delish!
If you love it, leave a comment below. I would love to hear from you and this would help me with future recipes!
Contact me if you would like to see any of your childhood favorites updated or reinvented.
Potato Salad
Ingredients
- 3 lbs red potatoes pealed and cut into 1" pieces
- 1 cup mayonnaise
- 3 tbsp Dijon mustard
- 1 Cup celery chopped
- 1/2 cup green onions chopped
- 4 hard boiled eggs chopped
- 2 tsp salt
- 1 1/2 tsp pepper
- 1 1/2 tsp cayenne pepper
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp nutmeg
Instructions
- Place potatoes in a large pot and cover with cold water that has been well salted. Bring to a boil, reduce to a simmer and cook until the potatoes are easily pierced with a fork, about 12-25 minutes.
- In a large bowl, combine the mayonnaise, Dijon mustard, celery, green onions, salt, pepper, cayenne pepper, garlic powder, onion powder, and nutmeg. Fold in potatoes and eggs. Adjust with salt and pepper as needed.
