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Creamy Classic Southern Potato Salad with Mustard Dill and Eggs

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A creamy and tangy Southern potato salad featuring mustard, fresh dill, and hard-boiled eggs. Perfect for barbecues, picnics, and holiday gatherings.

Ingredients

Scale
  • 2 pounds Yukon Gold or red potatoes, scrubbed and cut into bite-sized chunks
  • 4 large eggs, hard-boiled and chopped
  • 1 cup full-fat mayonnaise
  • 2 tablespoons yellow mustard
  • 2 tablespoons fresh dill, chopped
  • 1 stalk celery, finely diced (optional but recommended)
  • 1 small red onion, finely chopped
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon sugar

Instructions

  1. Place the cut potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are fork-tender but not falling apart, about 12–15 minutes. Drain well in a colander and let cool slightly.
  2. While potatoes cook, place eggs in a medium saucepan and cover with cold water. Bring to a boil, then turn off heat and cover the pan. Let sit for 12 minutes. Transfer eggs to an ice bath to cool, then peel and chop roughly.
  3. In a large mixing bowl, combine mayonnaise, yellow mustard, apple cider vinegar, sugar, salt, and pepper. Whisk until smooth. Taste and adjust seasoning as needed.
  4. Finely dice celery and red onion; chop fresh dill. Add these to the dressing mixture and stir gently.
  5. Add warm (not hot) potatoes and chopped eggs into the bowl with the dressing. Fold everything together carefully to avoid breaking potatoes too much.
  6. Cover and refrigerate for at least 2 hours, ideally 4, to let flavors meld. If in a hurry, 30 minutes helps.
  7. Before serving, taste again and add salt, pepper, or a sprinkle of fresh dill if desired. Serve cold or at room temperature.

Notes

Start potatoes in cold water to ensure even cooking and avoid mushiness. Use warm potatoes when mixing with dressing to help flavors absorb better. Chill salad for at least 2 hours for best flavor. Fresh dill is preferred over dried for brightness. Avoid overcooking eggs to prevent green rings and sulfur smell. Stir gently to keep potato chunks intact.

Nutrition

Keywords: potato salad, southern potato salad, creamy potato salad, mustard dill potato salad, egg potato salad, picnic recipes, barbecue side dish

Find it online: https://cheerycrisp.com/creamy-classic-southern-potato-salad-recipe-with-mustard-dill-and-eggs-made-easy/