Description

The Southern Potato Salad. This dish is a delightful blend of creamy, tangy, and slightly sweet flavors that will make your taste buds dance with joy. It’s the perfect side dish for your summer barbecues, family reunions, or even a simple weeknight dinner.

Ingredients

3 large potatoes, peeled and diced (Use russet or Idaho potatoes

3 hard-boiled eggs, chopped (plus extra for

garnish so go ahead and boil 5 eggs

¾ cup Duke’s Mayonnaise (the secret

Ingredient

2 teaspoons yellow mustard

1 tablespoon white vinegar

1 teaspoon sugar

2 tablespoons cube sweet pickles or sweet

relish

1 tablespoon white vinegar

1 teaspoon sugar

2 tablespoons cube sweet pickles or sweet

pickle relish

1 tablespoon diced pimentos

⅓ cup chopped onions or 2 teaspoons of onion

powder

¼ cup chopped bell peppers (optional)

1 ½ teaspoons salt

½ teaspoon black pepper

A pinch of dill for garnish

Paprika

Instructions

Peel and chop the potatoes into about ½ -inch cubes. Rinse the cube potatoes in a colander with cold water. Then place the potatoes in a large pot, cover the potatoes with cold water. Add 1 teaspoon of the salt to the water. Boil the Potatoes until they are tender but still firm. Be careful not to overcook them—you want them fork-tender, not mushy. Drain the potatoes in a colander until all the water is drained off the potatoes.
Place the drained potatoes in a large mixing bowl. While Warm: In a large mixing bowl, combine the warm potatoes with the Duke’s Mayonnaise, yellow mustard, white vinegar, and sugar. Mixing the ingredients while the potatoes are warm helps the flavors meld beautifully.
Add the Extras: Gently fold in the chopped eggs, sweet pickles, pimentos, onions, and bell peppers. Add the remaining ½ teaspoon of salt and add the black pepper. Very gently mix. Taste and see if you need more salt or pepper. Also you can add more mayonnaise if needed.
Garnish and Chill:Transfer the potato salad to a serving dish and garnish with extra slices of hard-boiled eggs, a sprinkle of paprika, and a pinch of dill. Chill in the refrigerator for at least an hour before serving.

Notes

Do ahead tips: You can make the potato salad up several days ahead. Cover and store in the refrigerator until ready to serve.