Southern Potato Salad
Ingredients
The salad
-
2
pounds
red potatoes
-
2
units
eggs
-
2
ribs
celery
-
¼
cup
red onion (diced)
The dressing
-
5
tablespoons
sour cream
-
1
tablespoon
mustard
-
1
tablespoon
butter (melted)
-
½
teaspoon
salt
-
¼
teaspoon
paprika
-
to taste
pepper
Instructions
- Cut the potatoes into 1½ to 2-inch chunks, leaving the peel on.
- Boil a medium pot of water and add the potato chunks and eggs in their shells, cooking for 15 minutes.
- Check the potatoes for tenderness; if not tender, remove the eggs and boil the potatoes a few minutes longer.
- Drain the potatoes and eggs, then cool them under running water.
- Dice the celery and onion, adding them to a large mixing bowl.
- In a separate bowl, whisk together the sour cream, mustard, melted butter, salt, paprika, and pepper.
- Dice the cooled potatoes into ½-inch pieces and add to the mixing bowl with celery and onion.
- Peel and dice the eggs, adding them to the bowl.
- Pour the sour cream mixture over the salad and toss to combine.
- Serve immediately or refrigerate for up to 5 days.
Nutrition Facts (estimated)
Servings
6
Calories
170
Total fat
6g
Total carbohydrates
26g
Total protein
5g
Sodium
306mg
Cholesterol
65mg
You might also like