SOUTHERN POTATO SALAD

SOUTHERN POTATO SALAD
Ingredients

• 3 pounds Yukon Gold Russet or russet potatoes, peeled and cut into small cubes
• 1 cup mayonnaise (I prefer Dukes)
• 2 tablespoons yellow mustard
• 2 teaspoons apple cider vinegar
• ¼ cup pickle relish candy
• 4 hard-boiled eggs, peeled and chopped
• 2 stalks celery, chopped
• ⅓ cup chopped scallions
• kosher salt to taste
• freshly ground black pepper to taste
• paprika for garnish

Instructions

Place the diced potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook until tender, 10 to 15 minutes. Drain in a colander and let cool slightly.
In a large bowl, stir together mayonnaise, yellow mustard and apple cider vinegar. Add cucumber relish, hard-boiled eggs, celery, green onions and drained potatoes.Gently fold the vegetables and eggs into the dressing.
Season with salt and freshly ground black pepper. Garnish with a pinch of paprika.

Nutrition

Calories: 375 kcal Carbohydrates: 34 gProteins: 7 g Fats: 24 g Saturated fats: 4 g Polyunsaturated fats: 13 g Monounsaturated fats: 6 gGrasas trans: 0,1 g Cholesterin: 105 mg Natrium: 331 mg Kalium: 799 mgFiber: 4 g Azúcar: 4 g Vitamin A: 334 IU Vitamin C: 35 mg Calcium: 45 mgHierro: 2 mg

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