A true Southern staple—tender potatoes, hard-boiled eggs, crunchy pickles, and a creamy mustard dressing. Perfect for BBQs, picnics, or family dinners.
🛒 Ingredients (Serves 5–6)
🔹 Main
- 2 lbs potatoes (Yukon Gold or Russet), peeled & diced
- 3–4 hard-boiled eggs, chopped
🔹 Mix-ins
- ½ cup celery, finely chopped
- ¼ cup red onion, finely diced
- ¼ cup dill pickles or relish
🔹 Dressing
- ¾ cup mayonnaise
- 1–2 tbsp yellow mustard
- 1 tbsp apple cider vinegar (or pickle juice)
- ½ tsp sugar (optional)
- Salt & black pepper to taste
🔹 Garnish
- Paprika
- Extra sliced eggs or parsley
👩🍳 Step-by-Step Instructions
1️⃣ Cook the Potatoes
- Place diced potatoes in salted water
- Bring to a boil and cook 10–12 minutes until fork-tender
- Drain and let cool slightly
2️⃣ Make the Dressing
- In a large bowl, mix mayo, mustard, vinegar, sugar, salt, and pepper
3️⃣ Combine Everything
- Add warm (not hot) potatoes to the dressing
- Gently fold in eggs, celery, onion, and pickles
4️⃣ Chill
- Cover and refrigerate for at least 1–2 hours
- This step is key for flavor!
5️⃣ Serve
- Sprinkle paprika on top
- Garnish with sliced eggs or herbs
🌿 Anti-Inflammatory Touch
- Use Greek yogurt instead of some mayo
- Add olive oil for healthier fats
- Include fresh herbs like parsley or dill
- Reduce sugar or skip it
💡 Pro Tips
- Don’t overcook potatoes—they should hold shape
- Mix while potatoes are slightly warm for better flavor absorption
- Taste and adjust seasoning after chilling
🥗 Nutrition (Approx. per serving)
- Calories: ~250–350
- Creamy & satisfying
🧮 WW Points (Estimated)
- Standard: ~6–9 points
- Lightened version: ~4–6 points
🔄 Variations
- Southern deluxe: add crispy turkey bacon
- Deviled egg style: increase mustard & eggs
- Spicy: add a little hot sauce or cayenne
- No-mayo: use vinaigrette-style dressing