My classic Southern potato salad gets its tang from apple cider vinegar and Creole mustard. More of a mashed potato salad, it gets better the longer it sits!
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 1/2 pounds red potatoes, diced into 1 1/2-inch pieces
- Kosher salt and freshly ground black pepper
- 1/4 cup minced yellow onion
- 1/2 cup finely diced celery
- 1 cup mayonnaise
- 1/4 cup diced scallions (from about 2 scallions; save the dark green tops for garnish)
- 1 tablespoon Creole mustard
- 1 tablespoon apple cider vinegar
Instructions
- To a pot with cold water, add the potatoes and 2 tablespoons salt. Cook until the potatoes are fork-tender, 15 to 20 minutes.
- To a food processor, add the yellow onion and celery, pulsing until the vegetables are nice and fine. Transfer to a large bowl, then add the mayonnaise, scallions, mustard and vinegar. Add the warm potatoes to the dressing; this allows for the potatoes to soak up the flavors of the dressing. While mixing the potatoes in the dressing, gently mash some of the potatoes with the back of a wooden spoon so that they aren’t all in large pieces. Cover and refrigerate for 1 hour or overnight; the longer the potato salad sits in the refrigerator, the better the flavor will be.
- Garnish with the scallion tops and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 612 |
| Total Fat | 45 g |
| Saturated Fat | 7 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 23 mg |
| Sodium | 881 mg |
| Serving Size | 1 of 4 servings |
| Calories | 612 |
| Total Fat | 45 g |
| Saturated Fat | 7 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 6 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 23 mg |
| Sodium | 881 mg |