Traditional Southern Potato Salad with Mustard, Eggs and Pickles
Traditional Southern Potato Salad with Mustard, Eggs and Pickles is made with mayonnaise, fresh onion, mustard and diced hard boiled eggs. This old fashioned potato salad is perfect for a cold winter day or a warm day barbecue picnic!
For boiling potatoes:
- 3 lb. Russet or Yukon potatoes 6-7 medium size potatoes
- 1 teaspoon sea salt
Eggs, pickles and onion:
- 4 eggs
- ½ cup dill pickles chopped
- ½ cup sweet yellow onion chopped
- 1 cup mayonnaise
- ⅓ cup yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon sea salt
- ¼ teaspoon pepper
- paprika for garnish
Start boiling eggs at the same time when boiling potatoes. Place cold eggs in a saucepan and cover them with cold water. The eggs need to be covered by at least an inch of water. Boil them for 5 minutes, turn off heat and let them sit in hot water for 10 more minutes. Remove, run them under cold tap water, peel and chop.
Combine the mayonnaise, yellow mustard, garlic powder, onion powder, salt and pepper in a large bowl and mix well.
Calories: 266kcal | Carbohydrates: 18g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 669mg | Potassium: 622mg | Fiber: 3g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 16.1mg | Calcium: 64mg | Iron: 5mg