- Level: Easy
- Total: 1 hr 30 min (includes chilling time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 612
- Total Fat
- 45 g
- Saturated Fat
- 7 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 23 mg
- Sodium
- 881 mg
My classic Southern potato salad gets its tang from apple cider vinegar and Creole mustard. More of a mashed potato salad, it gets better the longer it sits!
- Level: Easy
- Total: 1 hr 30 min (includes chilling time)
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 612
- Total Fat
- 45 g
- Saturated Fat
- 7 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 6 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 23 mg
- Sodium
- 881 mg
Ingredients
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Directions
- To a pot with cold water, add the potatoes and 2 tablespoons salt. Cook until the potatoes are fork-tender, 15 to 20 minutes.
- To a food processor, add the yellow onion and celery, pulsing until the vegetables are nice and fine. Transfer to a large bowl, then add the mayonnaise, scallions, mustard and vinegar. Add the warm potatoes to the dressing; this allows for the potatoes to soak up the flavors of the dressing. While mixing the potatoes in the dressing, gently mash some of the potatoes with the back of a wooden spoon so that they aren’t all in large pieces. Cover and refrigerate for 1 hour or overnight; the longer the potato salad sits in the refrigerator, the better the flavor will be.
- Garnish with the scallion tops and serve.
