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The Best Southern Potato Salad

This is a family favorite recipe made with red skin potatoes, green pepper, onion, celery, hard-boiled eggs and green olives.
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 16 servings
Calories 351kcal
Author Amee

Ingredients

  • 12 medium red skin potatoes
  • 1 tbsp salt
  • 8 hard-cooked eggs chopped
  • 3 large stalks celery diced
  • 1 large green pepper diced
  • 1/3 large sweet onion chopped fine
  • 1 5.75 oz jar pimento stuffed olives, drained and chopped
  • Dressing:
  • 2 cups mayo
  • 2 tbsp French's yellow mustard
  • 1/2 tsp freshly ground black pepper
  • 1 tsp salt
  • Garnish:
  • 2 sprigs Fresh dill for garnish
  • 1/2 tsp Paprika for garnish

Instructions

  • In a large stockpot, add whole potatoes with 1 tbsp salt and enough water to cover.
  • Boiling your potatoes whole prevents them from absorbing too much water, ensuring a firm potato for salads.
  • Bring to a full boil, reduce heat, cover and simmer for 20 minutes.
  • Drain, rinse with cold water, drain well and set aside to cool.
  • Cube potatoes and peel (if preferred, I don't) and place into a large bowl.
  • Drain olives.
  • Chop vegetables and place into a large bowl.
  • Chop olives and add to vegetables.
  • Dice hard-cooked eggs and add to the vegetable mix.
  • Add potatoes and stir.
  • Whisk mayonnaise and mustard together with 1 tsp salt and fresh ground pepper.
  • Add dressing to potato salad and stir well.
  • Sprinkle with paprika, garnish with dill, cover and refrigerate overnight.
  • Serve the next day.

Nutrition

Serving: 1g | Calories: 351kcal | Carbohydrates: 28g | Protein: 6g | Fat: 24g