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4.85
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Classic Southern Potato Salad
Diced russet potatoes, yellow onion, bell pepper and celery nestled in a creamy, yet slightly tangy mustard-mayonnaise dressing.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Cooling Time for cooked potatoes
30
minutes
mins
Total Time
1
hour
hr
Course:
Side Dish
Cuisine:
American
Servings:
6
cups
Calories:
549
kcal
Author:
Anecia Hero
Equipment
Potato masher
Ingredients
Potato Salad
3
lbs.
russet potatoes
¾
cup
bell pepper (green or red)
chopped (about 1 medium pepper)
¾
cup
yellow onion
chopped (about ½ a medium onion)
¾
cup
celery
chopped (about 4-6 stalks)
1
boiled egg (optional)
chopped
(See Recipe Notes: Egg)
paprika
for garnish (optional)
salt and pepper to taste
Dressing
1
cup
mayonnaise
¼
cup
yellow mustard
¼
cup
oil
canola or vegetable
1
teaspoon
white vinegar
⅛
teaspoon
salt
Instructions
Heat a large stockpot of water on high
Scrub and rinse potatoes; place potatoes in water and allow to cook until tender; DO NOT PEEL THE POTATOES YET
3 lbs. russet potatoes
Place cooked potatoes in fridge for 30 minutes (don't peel them yet)
Chop green bell pepper, onion and celery
¾ cup bell pepper (green or red),
¾ cup yellow onion,
¾ cup celery
Remove potatoes from fridge; use a sharp paring knife and gently slice away peel
Cube and cut into smaller than bite size pieces; place potatoes in large bowl
Add chopped vegetables; combine with spatula
¾ cup bell pepper (green or red),
¾ cup yellow onion,
¾ cup celery,
1 boiled egg (optional)
Make the Dressing
Combine mayonnaise, mustard, oil, vinegar, salt and pepper in a bowl; whisk until combined
salt and pepper to taste,
1 cup mayonnaise,
¼ cup yellow mustard,
¼ cup oil,
1 teaspoon white vinegar,
⅛ teaspoon salt
Pour half of the dressing over the potatoes and vegetables; fold dressing into potatoes
Taste for salt and pepper; add more if needed
Add remaining dressing and combine
Use a potato masher and gently mash the mixture; don't mash the potatoes too much
Taste for salt and pepper; adjust seasonings as desired; place in fridge for 15 minutes
When ready to serve, plate in pretty bowl and garnish with a sprinkle of paprika and/or chopped green olives (optional)
paprika
Notes
Eggs:
If you like a chopped boiled egg in your potato salad, boil the egg while the potatoes are cooking. Let the egg cool while the potatoes cool.
Fold the egg in using a spatula
Nutrition
Serving:
1
cup
|
Calories:
549
kcal
|
Carbohydrates:
45
g
|
Protein:
7
g
|
Fat:
39
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
20
g
|
Monounsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
47
mg
|
Sodium:
436
mg
|
Potassium:
1073
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
203
IU
|
Vitamin C:
30
mg
|
Calcium:
54
mg
|
Iron:
2
mg