Southern Potato Salad
This potato salad is practically perfect! From the crunchy fresh celery to the creamy dressing to the soft egg, eating this potato salad is a delicious journey. Yes, we are that passionate about this potato salad.
Servings: 8
Ingredients
- 2 lbs baby potatoes (mix of red and yellow)
- 4 large eggs
- 4 scallions
- 2 tbsp capers, drained and finely chopped
- ¼ cup sweet relish
- ½ cup celery, thinly sliced
- ¼ cup red onion, minced
- ¼ cup fresh parsley
- salt and pepper, to taste
Dressing
- 2 cup mayonnaise
- ¼ cup dijon
- ½ tbsp dried dill (or ¼ cup fresh)
- 2 tbsp lemon juice
Instructions
- Begin by putting the potatoes and eggs into a large saucepan. Cover them with cold water and season well. Bring it up to a simmer. After 12 minutes, remove the eggs and place them in a small bowl of ice water. Peel and chop them when they are cooled. After 3 more minutes, or when easily pierced with a fork, drain the potatoes and rinse with cool water. When they are cool enough to handle, gently break them up and place them in a large bowl.
- For the dressing, simply stir all ingredients together.
- Place the rest of the potato salad ingredients in the bowl with the potatoes and pour the dressing over the top. Stir to combine and season to taste. Refrigerate for at least 2 hours.
Notes
A couple of fun tricks: use baby potatoes so you don't have to peel the potato.
Bonus: boiling unpeeled potatoes leads to a far more preferable texture in the finished potato salad. No more soggy potato salad! We also cook the eggs right in with the potatoes. Yes, you can do that! Holla!