Creamy Southern Style Potato Salad Recipe
This classic Southern Style Potato Salad recipe is made unique by the addition of hard boiled eggs and the sharp sweetness of pickles, providing a moreish side dish that’s the perfect complement to BBQ meats, smoky grilled chicken or steak.
Servings 8 People
Calories 265kcal
Ingredients
- 4 large russet potatoes peeled and washed
- 5 large eggs
- 1 green onion or celery stalk, finely chopped
- ½ cup finely chopped green bell pepper
- ⅓ cup diced onion
- 12 oz jar Avonaise
- 1 tbsp. dijon mustard
- 2 tbsp. sweet pickle relish
- 2 tsp. cajun seasoning
- 1 tsp. paprika not smoked paprika
Instructions
- In a large pot, boiled the eggs and potatoes for about 10-12 minutes, or until they are soft (but firm). You do not want the potatoes to be mushy, or break down when fork is inserted. Once the potatoes and eggs are coked, run the potatoes under cold water. Or place them in an ice bath. This process will shock the eggs and will stop them from cooking longer. It will also help with peeling the eggs. Cut the potatoes into ¾ inch pieces and place them in a large clean bowl. Peel the eggs and cut into bite size pieces and place them on top of the potatoes.
- Next, add the remaining ingredients. Mix all of the ingredients with the potatoes and eggs. Cover with plastic wrap and refrigerate for at least 30 minutes before serving. Best chill overnight. Serve cold as a side.
Video
Notes
**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).
*** Calories are estimated per serving only.
Nutrition
Serving: 8People | Calories: 265kcal | Carbohydrates: 18g | Protein: 6g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 116mg | Sodium: 552mg | Potassium: 416mg | Fiber: 2g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 35mg | Calcium: 5mg | Iron: 7mg