Southern Potato Salad (without mayo!)
Perfect for any holiday BBQ or outdoor cookout, here is my (non-mayo) Southern Potato Salad recipe that is just as good as the original!
Ingreadient
- 2 pounds red potatoes
- 2 eggs
- 2 ribs celery
- 1/4 cup red onion (diced)
- 5 tablespoons sour cream
- 1 tablespoon mustard
- 1 tablespoon butter (melted)
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- pepper (to taste)
Step by step
- Cut the potatoes into 1 1/2″ to 2″ chunks (with the peel left on). Bring a medium pot of water to a boil. Add the potato pieces and eggs (in the shell) to the water and set to a light boil for 15 minutes. If after 15 minutes the potatoes are not tender when pierced with a fork, then remove the eggs and continue boiling the potatoes for a few minutes more. When finished drain and run cool water over top of the eggs and potatoes.
- Meanwhile, dice the celery and onion and add to a large mixing bowl. In a separate smaller bowl, whisk together the sour cream, mustard, melted butter, salt, paprika, and pepper. Set aside.
- Dice the cooked potatoes into smaller 1/2″ pieces and add to the large bowl. Peel and dice the eggs (I use one of these slicers to cut the egg longways and then crossways for a quick dice) and add to the large bowl. Pour the sour cream mixture over top and toss to combine. Serve immediately or refrigerate for up to 5 days.