Description

This Classic Southern Potato Salad is a harmonious blend of creamy textures and crunchy vegetables, combining high-quality ingredients for a delicious and nutritious side dish.

Ingredients

Scale

3 lbs Organic Yukon Gold Potatoes
4 large Pasture-Raised Eggs
3/4 cup Avocado Oil Mayonnaise
2 tbsp Organic Yellow Mustard
1 tbsp Apple Cider Vinegar
1 cup Diced Celery
1/2 cup Red Onion (finely minced)
1/4 cup Sweet Pickle Relish (naturally sweetened)
1 tsp Smoked Paprika
Sea Salt and Black Pepper to taste

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Instructions

Scrub and chop the Yukon Gold potatoes into uniform 1-inch cubes
Place the potato cubes in cold salted water, bring to a boil, and simmer for 10-15 minutes until tender but not falling apart
While the potatoes cook, hard-boil the pasture-raised eggs, then transfer to an ice bath
Once tender, drain the potatoes and drizzle apple cider vinegar over them while still warm
In a bowl, whisk together mayonnaise, mustard, smoked paprika, salt, and pepper
Combine cooled potatoes, chopped eggs, celery, onion, and relish in a large bowl; fold in the dressing gently
Cover and refrigerate for at least 2 hours to meld flavors

Notes

For a creamier texture, add an extra tablespoon of mayonnaise or a splash of pickle juice before serving.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Side Dish
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 245 kcal
Sugar: 3 g
Sodium: 320 mg
Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 95 mg