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1) Creamy Southern Potato Salad with Dijon and Sweet Pickles

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 pounds Yukon Gold potatoes peeled and cut into pieces that are 1 inch
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/2 cup sweet dill pickles diced
  • 3 hard-boiled eggs chopped
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon sugar
  • 1 teaspoon of kosher salt and more depending on personal preference
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Method
 

  1. Place the potatoes in a big saucepan, filling it with cold water. Add a teaspoon of salt. Bring it to a boil and cook until you can easily insert a fork, which should take around 12 to 15 minutes.
  2. After draining them, let them cool for about ten minutes. They should still be a little warm.
  3. In a large bowl, combine the mayonnaise, Dijon mustard, vinegar, sugar, pepper, and parsley. Stir until smooth.
  4. Gently mix the potatoes, pickles, celery, onion, and eggs in the dressing. Be careful not to mash any of the ingredients.
  5. For the best flavor, chill the mixture for a minimum of two hours and up to overnight. Taste for seasoning and add more salt and pepper as necessary.