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Creamy Classic Southern Potato Salad Recipe with Hard-Boiled Eggs

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A rich, velvety, yet light Southern-style potato salad featuring tender Yukon Gold potatoes, creamy dressing, and chopped hard-boiled eggs. Perfect for gatherings and easy to prepare in about 30 minutes.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
  • 5 large hard-boiled eggs, peeled and chopped
  • 1 cup mayonnaise (recommend Duke’s for authentic Southern flavor)
  • ½ cup sour cream
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 celery stalk, finely chopped
  • 2 green onions, thinly sliced
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Place peeled and chopped potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over medium-high heat. Cook for 10-12 minutes or until potatoes are fork-tender but not falling apart. Drain and set aside to cool slightly.
  2. While potatoes cook, place eggs in a separate saucepan and cover with cold water. Bring to a boil, then remove from heat and cover. Let sit for 12 minutes. Drain and cool eggs in ice water for 5 minutes, then peel and chop.
  3. In a medium bowl, whisk together mayonnaise, sour cream, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth. Taste and adjust seasoning.
  4. In a large bowl, gently fold the warm potatoes with the dressing, being careful not to mash them. Add chopped hard-boiled eggs, celery, and green onions. Mix until evenly coated.
  5. Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving to let flavors meld.
  6. Before serving, gently stir the salad and taste for seasoning. Add more salt, pepper, or vinegar if needed. Garnish with paprika or chopped parsley if desired.

Notes

Use Yukon Gold potatoes for best texture. Avoid overboiling potatoes to prevent sogginess. Mix dressing with warm potatoes to absorb flavors better but avoid mixing with piping hot potatoes to keep eggs from becoming rubbery. Refrigerate at least 2 hours or overnight for best flavor. For dairy-free, substitute vegan mayo and plant-based yogurt. Store leftovers in airtight container up to 3 days; stir in a splash of milk or mayo before serving if thickened.

Nutrition

Keywords: potato salad, Southern potato salad, creamy potato salad, hard-boiled eggs, picnic recipe, BBQ side dish, classic potato salad

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