Description
A creamy and flavorful Southern potato salad with fresh chives and smoked paprika, perfect for picnics and barbecues.
Ingredients
Scale
- 2 pounds russet potatoes, peeled and cubed
- 1 cup mayonnaise (or Greek yogurt for a lighter option)
- 2 tablespoons Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 tablespoon fresh chives, chopped (plus more for garnish)
- 1 teaspoon smoked paprika (and extra for serving)
- Salt and pepper, to taste
- Optional: 1/2 cup celery, finely chopped
- Optional: 1/2 cup green onions, thinly sliced
Instructions
- Cook the potatoes: Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain and allow them to cool for a few minutes.
- Prepare the dressing: While the potatoes are cooling, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper in a large mixing bowl.
- Combine ingredients: Add the cooled potatoes to the dressing in the bowl. Gently fold in the chopped chives and any optional ingredients like celery or green onions for that extra crunch.
- Chill: Refrigerate the potato salad for at least an hour before serving; this allows the flavors to meld beautifully.
- Serve: When ready to enjoy, give it a stir, garnish with extra chives, and serve alongside your favorite grilled meats or on its own.
Notes
This potato salad can be made a day in advance. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Chilling
- Cuisine: Southern
Nutrition
- Serving Size: 1/2 cup
- Calories: 220
- Sugar: 1g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg