Description
A Southern-inspired classic elevated by Duke’s mayonnaise, delivering a creamy, tangy, and irresistibly flavorful potato salad that’s perfect for barbecues and gatherings.
Ingredients
Scale
- 3 pounds Yukon Gold potatoes
- 1 cup Duke’s mayonnaise
- 3 large hard-boiled eggs, chopped
- 1/2 cup yellow onion, finely diced
- 2 celery stalks, diced
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons fresh chives, chopped
- Optional: 1/4 cup sweet pickle relish
- Optional: 2 strips bacon, crumbled
- Optional: 1 tablespoon fresh dill
Instructions
- Wash and cube potatoes with skin on. Place in pot with cold salted water. Boil, then reduce heat and simmer 12-15 minutes until fork-tender. Drain and spread on sheet to cool 10 minutes.
- Dice onion and celery. Chop hard-boiled eggs.
- In a bowl, whisk mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth.
- Gently fold cooled potatoes into dressing, then fold in eggs, onion, and celery. Adjust seasoning.
- Transfer to serving dish, top with paprika and chives. Cover and refrigerate at least 30 minutes before serving.
Notes
Don’t substitute the mayo—Duke’s unique tang and richness is essential. Cool potatoes before adding dressing to prevent oily texture.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling and Mixing
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 285
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 95mg