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duke's mayonnaise potato salad
Lily Brooks

Duke's Mayonnaise Potato Salad

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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern American
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Dice onion and celery. Chop hard-boiled eggs.
  3. In a bowl, whisk mayonnaise, mustard, vinegar, sugar, salt, and pepper until smooth.
  4. Gently fold cooled potatoes into dressing, then fold in eggs, onion, and celery. Adjust seasoning.
  5. Transfer to serving dish, top with paprika and chives. Cover and refrigerate at least 30 minutes before serving.

Nutrition

Serving: 1cupCalories: 285kcalCarbohydrates: 26gProtein: 6gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 95mgSodium: 420mgFiber: 3gSugar: 2g

Notes

Don’t substitute the mayo—Duke's unique tang and richness is essential. Cool potatoes before adding dressing to prevent oily texture.

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