Southern Potato Salad with Duke's Mayo
If you're going to make a Southern-style potato salad, it needs to contain several things. Vidalia onions, Spanish olives, hard-cooked eggs, parsley, and always Duke's mayo.
Ingredients
- 3 pounds small red potatoes, cut into 1-inch (2.5 cm) pieces
- 2 teaspoons kosher salt
- 1/2 large (about 1 1/4 cups) Vidalia or sweet onion, finely diced
- 1/4 cup sliced Spanish olives
- 2 hard-cooked eggs, finely diced
- 1/2 cup chopped fresh parsley
- 1 cup Duke's mayonnaise (or plain Greek yogurt)
- 1 tablespoon yellow mustard
- 1 teaspoon freshly ground black pepper
Instructions
- In a pot or Dutch oven, bring the 3 pounds small red potatoes, 1 teaspoon kosher salt, and enough cold water to cover to a boil. Cook just until tender, about 8 minutes. Drain in a colander.
- Place the 1/2 large (about 1 1/4 cups) Vidalia or sweet onion in the bottom of a large serving bowl. Top with the warm potatoes and let stand 5 minutes.
- Top the potatoes with the 1/4 cup sliced Spanish olives, 2 hard-cooked eggs, 1/2 cup chopped fresh parsley, 1 cup Duke's mayonnaise (or plain Greek yogurt), 1 tablespoon yellow mustard, and 1 teaspoon freshly ground black pepper and remaining 1 teaspoon kosher salt, and gently toss until blended, being careful not to break apart the potatoes.
- Serve immediately or cover and refrigerate for up to 3 days.
☞ TESTER TIP: If the potato salad seems dry when you’re ready to serve, stir in more mayonnaise or Greek yogurt.
Nutrition
Serving: 1serving | Calories: 462kcal | Carbohydrates: 40g | Protein: 7g | Fat: 31g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 793mg | Fiber: 5g | Sugar: 6g